Julia Child's Lamb Burger is a Hidden Treasure
Julia Child's Lamb Burger is a Hidden Treasure is a medium Greek recipe that serves 2. 650 calories per serving. Recipe by ANTI-CHEF on YouTube.
Prep: 1 hr 30 min | Cook: 36 min | Total: 2 hrs 21 min
Cost: $40.18 total, $20.09 per serving
Ingredients
- 340 g Minced Lamb (lean neck or other lean lamb, divided 12 oz total)
- 12 pieces Kalamata Olives (pitted, roughly chopped)
- 85 g Fresh Breadcrumbs (homemade, soaked in beef stock then squeezed dry)
- 700 ml Beef Stock (for soaking breadcrumbs)
- 28 g Unsalted Butter (2 tbsp, divided for sauté and basting)
- 56 g Onion (about 1 small onion, finely chopped)
- 1 large Egg (for binding stuffing and egg wash)
- 0.5 tsp Allspice (ground)
- 1 clove Garlic (minced)
- 1 tbsp Fresh Parsley (chopped)
- 1 tbsp Fresh Basil (chopped)
- to taste Salt
- to taste Black Pepper
- 15 ml Olive Oil (for pan-frying)
- 2 pieces Brioche Dough (pre‑made) (shaped into 4‑oz buns, thawed and proofed)
- 60 ml Tzatziki Sauce (store‑bought or homemade)
- 30 g Feta Cheese (crumbled)
- 1 small Tomato (sliced)
- 1/4 piece Cucumber (thinly sliced)
- 1 small Red Onion (sliced into rings)
Instructions
Thaw and Proof Brioche Dough
Remove the pre‑made brioche dough from the freezer, place it in the refrigerator overnight to thaw, then let it sit at room temperature for about 1 hour until it doubles in size. Divide into two 4‑ounce balls and shape into smooth buns.
Time: PT1H
Bake Brioche Buns
Preheat the oven to 475°F. Lightly brush each bun with an egg‑water wash (1 egg beaten with 1 tbsp water). Place on a parchment‑lined baking sheet and bake for 12‑15 minutes, or until golden brown and a hollow sound is heard when tapped.
Time: PT15M
Temperature: 475°F
Prepare Olive and Lamb Stuffing
In a saucepan, simmer the 12 pitted Kalamata olives in 3 cups (700 ml) water for 10 minutes, then drain and finely chop. Soak the fresh breadcrumbs in beef stock for 5 minutes, then squeeze dry with paper towels. In a skillet melt 1 tbsp butter, add the chopped onion and sauté until browned, about 5 minutes. In a large bowl combine 4 oz minced lamb, the chopped olives, the dried breadcrumbs, the sautéed onions, 1 egg, ½ tsp allspice, 1 minced garlic clove, 1 tbsp chopped parsley, 1 tbsp chopped basil, and season with salt and pepper. Mix gently until just incorporated.
Time: PT20M
Form and Cook Lamb Patties
Divide the remaining 8 oz minced lamb into two equal portions. Flatten each to about 3/4‑inch thickness and season both sides with salt and pepper. Heat the cast‑iron skillet over medium‑high heat, add 1 tbsp olive oil and 1 tsp butter. Cook each patty 2‑3 minutes per side, basting with butter, until the internal temperature reaches 135‑140°F. Remove and let rest for 2 minutes.
Time: PT6M
Assemble Burgers
Slice the baked brioche buns horizontally. Spread a thin layer of tzatziki on the bottom half, place the cooked lamb patty, crumble feta over the top, add a tomato slice, cucumber slices, and a red‑onion ring. Add another dollop of tzatziki if desired, then cap with the top bun.
Time: PT5M
Nutrition Facts
- Calories
- 650
- Protein
- 30 g
- Carbohydrates
- 45 g
- Fat
- 35 g
- Fiber
- 3 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Dairy, Gluten, Eggs
Ingredient Substitutions
- Instead of Minced Lamb: Ground beef, Ground turkey
- Instead of Kalamata Olives: Green olives, black olives
- Instead of Fresh Breadcrumbs: Panko, dry bread crumbs
- Instead of Beef Stock: Chicken stock, vegetable stock
- Instead of Unsalted Butter: Margarine, olive oil
- Instead of Onion: shallot, leek
- Instead of Egg: flax egg (for binding only)
- Instead of Allspice: ground cinnamon, nutmeg
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Fresh Parsley: cilantro, fresh dill
- Instead of Fresh Basil: oregano, thyme
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Brioche Dough (pre‑made): store‑bought brioche buns
- Instead of Tzatziki Sauce: Greek yogurt with cucumber
- Instead of Feta Cheese: crumbled goat cheese
- Instead of Tomato: heirloom tomato
- Instead of Cucumber: zucchini
- Instead of Red Onion: white onion
Equipment Needed
- Mixing Bowl
- Saucepan
- Cast Iron Skillet
- Baking Sheet
- Parchment Paper (optional)
- Oven
- Tongs
- Meat Thermometer
- Knife
- Cutting Board
- Pastry Brush
- Kitchen Timer (optional)
Critical Steps — Do Not Skip
- Thaw and proof brioche dough
- Bake brioche buns
- Prepare olive and lamb stuffing
- Form and cook lamb patties
Chef Tips from the Video
- Weigh the lamb and stuffing with a kitchen scale for consistent patty size.
- Baste the patty with butter while frying for a richer flavor and better browning.
- Brush the bun with a little melted butter before the final 2‑minute bake for extra shine.
Troubleshooting
Brioche buns did not rise.
Make sure the dough was fully thawed and kept in a warm, draft‑free spot. If the dough is very old, add a pinch of instant yeast and let it proof longer.
Lamb patty turned out dry.
Do not overcook; keep internal temperature at 135‑140°F and rest the patty. Adding the breadcrumb‑olive stuffing also helps retain moisture.
Stuffing mixture is too wet.
Squeeze any excess liquid from the soaked breadcrumbs and add a little more dry breadcrumbs until the mixture holds together.
Storage
Refrigerator: Buns: up to 2 days in an airtight container. Patties: cooked patties up to 2 days; raw formed patties up to 1 day.
Freezer: Unbaked brioche dough balls freeze well for up to 1 month. Cooked patties freeze for up to 3 months; reheat before assembling.
Room temperature: Assembled burgers should be eaten immediately; buns can sit out for up to 4 hours if covered.
Make-Ahead Tips
- Freeze the shaped brioche dough balls; bake fresh when needed.
- Form the lamb patties with stuffing, cover, and refrigerate up to 24 h before cooking.
- Prepare tzatziki a day ahead; it thickens and flavors improve.
Frequently Asked Questions
What is the cultural significance and history of a Greek‑style lamb burger in Mediterranean cuisine?
Lamb has long been a staple in Greek and broader Mediterranean cooking, symbolizing hospitality and celebration. Combining it with classic Greek toppings like olives, feta, and tzatziki creates a modern handheld version of traditional flavors, often served at summer barbecues and family gatherings.
What are the traditional regional variations of lamb burgers in Greek cuisine?
In Greece, lamb is more commonly served as souvlaki or keftedes (meatballs) rather than burgers. Some regions add mint, oregano, or feta directly into the meat, while island versions might incorporate citrus zest or honey for a sweet‑savory balance.
How is a Greek‑style lamb burger traditionally served in Greece?
When served in Greece, the lamb patty is often placed in a soft pita or crusty roll, topped with tzatziki, sliced red onion, tomato, and sometimes a handful of fresh herbs. It is typically enjoyed with a side of fried potatoes or a simple Greek salad.
What occasions or celebrations is a Greek‑style lamb burger traditionally associated with in Greek culture?
Lamb dishes are central to Easter, religious feasts, and summer grill parties (known as ‘proskiti’). A lamb burger, while a modern twist, fits perfectly into these gatherings as a quick, crowd‑pleasing option.
What makes the Greek‑style lamb burger special or unique in Mediterranean cuisine?
The burger blends the richness of lamb with bright Mediterranean flavors—briny olives, creamy feta, and cooling tzatziki—creating a balance of savory, salty, and tangy that is distinct from typical beef burgers.
What are the most common mistakes to avoid when making this Greek‑style lamb burger?
Common errors include overcooking the lamb, which dries it out, and under‑seasoning the stuffing. Also, failing to let the brioche dough rise fully will result in dense buns, and using too much moisture in the stuffing can make the patty fall apart.
Why does this recipe use a breadcrumb‑olive stuffing inside the lamb patty instead of mixing the olives directly into the meat?
The breadcrumb‑olive stuffing creates a moist pocket that keeps the patty juicy while distributing the olive flavor evenly. Directly mixing whole olives can release excess oil and make the texture uneven.
Can I make the Greek‑style lamb burger ahead of time and how should I store it?
Yes. Form the patties with stuffing and refrigerate up to 24 hours before cooking. Baked brioche buns can be frozen for up to a month and reheated. Assemble just before serving to keep the bun from getting soggy.
What texture and appearance should I look for when the lamb patty is done?
The exterior should be a deep golden‑brown crust, and the interior should be pink‑red and juicy. An internal temperature of 135‑140°F indicates perfect doneness without drying the meat.
What does the YouTube channel ANTI‑CHEF specialize in?
The YouTube channel ANTI‑CHEF specializes in creative, experimental takes on classic recipes, often blending culinary traditions and adding unexpected twists while maintaining rigorous technique.
How does the YouTube channel ANTI‑CHEF's approach to Mediterranean cooking differ from other cooking channels?
ANTI‑CHEF combines thorough research of traditional dishes with modern, playful reinterpretations, such as turning Julia Child’s lamb patty into a Greek‑inspired burger. The channel emphasizes hands‑on experimentation and detailed explanations of each step.
Last updated: August 29, 2026
