Just something I came up with because I had some ground lamb to use up and I wanted olives and feta. Turned out very tasty and would have made an awesome burger if we’d had any buns!




  • 2 c mixed pitted olives I used kalamata, jumbo green, and garlic stuffed
  • 2 anchovy fillets
  • 1 tbsp capers
  • 2 solo garlics chopped
  • 1 tbsp fresh rough chopped basil
  • 1 tbsp fresh rough chopped oregano
  • 2 roasted red peppers
  • Slightly less than 1/4 c olive oil


  • Mix all the ingredients, except the oil, in a food processor.
  • Drizzle oil in and whiz to incorporate

Feta Garlic Sauce


  • 1/4 c sour cream
  • 1/4 c mayo
  • Juice of 1/2 lemon
  • 1 tbsp fresh chopped basil
  • 1/2 tsp pepper
  • Salt to taste
  • 1 solo garlic chopped fine


  • Mix all ingredients and place in fridge to set.

Tapenade Stuffed Burgers


  • 1 500 g package of ground lamb
  • 2 tsp dried oregano
  • 1/2 small onion chopped fine
  • 1 tsp cumin
  • 1 tbsp minced garlic
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp paprika
  • 1 egg
  • Tapenade


  • Mix all ingredients, except tapenade, and place in fridge for about 1/2 hour.
  • Remove from fridge and divide into 4 equal portions.
  • Divide each portion in half and form 2 flat patties.
  • On one patty place 1 tbsp tapenade.
  • Place other patty on top and pinch closed, making sure its sealed all around.
  • Pat flat and then press a small indent into the middle.
  • Place on wax paper and set in freezer for 5 minutes or while the bbq heats up.
  • BBQ for about 5-6 minutes a side.
  • Remove from bbq, top with thinly sliced red onion, and the feta garlic sauce.

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