Greek Lamb Burger Sheet Pan
My husband and I met at a restaurant that was owned by two amazing Greek guys, it wasn’t all Greek food but they definitely had some dishes. One being the Saganaki, a thick piece of slow-melting cheese that is douced with lemon and some alcohol to light that sucker on fire. I cannot tell you how many nights I walked away with singed eyebrows! Despite that memory, I have always loved the fresh and clean flavors of Greek food. I wanted to make something that I could enjoy while keeping it dairy and gluten free and this idea was born.
You all know how much I love a sheet pan dinner so I knew I wanted to do something that can all be cooked together and was super easy. Just get the potatoes into the oven while you prep the rest of the dinner, use my two sheet pan trick for even cooking. Then make that creamy Kalamata Mayo while it finishes up and you can have dinner on the table in just over 30 minutes! If you are looking to make this lower carb, you have a couple options: leave off the potatoes or you swap them for cauliflower or carrots.
Greek Lamb Burger Sheet Pan
1 pound ground lamb
9 oz frozen chopped spinach, thawed and drained
2 teaspoons minced garlic
1 teaspoon dried oregano
2 teaspoons salt, divided
3/4 teaspoon pepper, divided
zest of 1 lemon
16 medium red potatoes, quartered
1/4 cup oil, divided
juice of 1 lemon
1/2 teaspoon dried thyme
2 heads broccoli, florets chopped
2 medium zucchini, quartered and chopped into 2” spears
8 cherry tomatoes on the vine
1/2 teaspoon granulated garlic
- Preheat the oven to 425. In a bowl, mix the lamb with the spinach, garlic, oregano, zest of one lemon, 1 teaspoon salt and 1/2 teaspoon pepper. Form into 4 patties and make a slight indent in the center, set aside.
- Toss the quartered potatoes with 2 Tablespoons of oil, the juice of the lemon, and 1/2 teaspoon salt along with the thyme. Bake for 10 minutes.
- While the potatoes are baking, toss the vegetables with the remaining 2 Tablespoons oil along with the granulated garlic and remaining 1/2 teaspoon salt, 1/4 teaspoon pepper. Arrange vegetables on a second baking sheet along with the burger patties.
- After the 10 minutes of roasting the potatoes, toss potatoes. Place both baking sheets into the oven and roast for an additional 15 minutes. Serve with Kalamata Mayo below.
1/4 cup mayonnaise
1/4 cup chopped Kalamata olives
1/4 teaspoon garlic powder
1/4 teaspoon dried dill
- In a small bowl, mix everything together.
Lamb is so underutilized here in America, burgers are a great way for people to try it in a way that doesn’t seem as strange. Throw all the ingredients together in a bowl and get in there with your hands to mix it up. Form the patties and press your thumb to depress the center, this helps the patties not pop up in the center.
I tossed the veggies with the oil, salt, pepper, and garlic for a simple but delicious seasoning and got it all arranged on a baking sheet. Give the potatoes their own sheet so they can get crispy
Bake them together for the final 15 minutes and it is done!