Greek Lamb Burger
Ingredients
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- 1 cup english cucumber – coarsely grated, salted and squeezed dry (for tzatziki)
- 1 1/2 cups plain whole-milk Greek yogurt
- 1 clove garlic – finely grated (for tzatziki)
- 2 tbsp fresh dill – finely chopped
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil – for tzatziki
- 3/4 tsp kosher salt – for tzatziki
- 1/4 tsp black pepper – for tzatziki
- 1 1/2 pounds ground lamb
- 1/4 cup yellow onion – finely grated and squeezed dry
- 1 clove garlic – finely grated (for patties)
- 1 tsp dried oregano
- 2 tbsp fresh mint – finely chopped
- 1 1/4 tsp kosher salt – for patties
- 1/2 tsp black pepper – for patties
- 1 tbsp extra-virgin olive oil – for brushing patties
- 4 buns hamburger buns – split
- 1 tbsp extra-virgin olive oil – for brushing buns
- 1/2 cup feta cheese – crumbled
- 8 slices tomato
- 8 slices red onion – very thin
- 4 leaves lettuce leaves
Instructions
1. Make the tzatziki: In a bowl, combine the squeezed grated cucumber, Greek yogurt, grated garlic (for tzatziki), dill, lemon juice, olive oil (for tzatziki), kosher salt (for tzatziki), and black pepper (for tzatziki). Mix until smooth, then cover and chill to meld flavors, 20 minutes.
2. Prepare the patties: In a large bowl, gently mix the ground lamb with the grated onion, grated garlic (for patties), dried oregano, chopped mint, kosher salt (for patties), and black pepper (for patties) until just combined. Divide into 4 equal portions, shape into 3/4-inch-thick patties, and press a shallow dimple in the center of each. Chill 10 minutes while you heat the grill or pan.
3. Preheat a grill to medium-high heat (about 425–450°F) or heat a cast-iron skillet over medium-high until very hot. Brush both sides of the patties lightly with olive oil (for brushing patties).
4. Cook the patties 3–4 minutes per side for medium (juices run slightly pink, 135–140°F) or 5–6 minutes per side for medium-well to well (internal 155–160°F). Transfer to a plate and rest 5 minutes.
5. Toast the buns: Brush the cut sides of the split hamburger buns with olive oil (for brushing buns). Grill or toast cut-side down until golden, 1–2 minutes.
6. Assemble: Spread tzatziki on the bottom buns, set a lamb patty on each, and top with feta, tomato slices, red onion slices, and lettuce leaves. Add more tzatziki and cap with the top buns. Serve immediately.
A Greek Lamb Burger layers the rich, succulent flavor of ground lamb with bright Mediterranean accents. The patties are seasoned with oregano, mint, and grated onion for juiciness, then grilled for a savory char. Cool, garlicky tzatziki and tangy feta contrast the lamb, while tomatoes, red onion, and crisp lettuce add freshness and crunch on a toasted bun.
While burgers are distinctly American, this version draws from Greek flavors found in dishes like bifteki and souvlaki, where lamb, herbs, and yogurt-based sauces are common. The topping of tzatziki and feta reflects staples of the Greek table, adapted to burger form. Over time, Greek-inspired lamb burgers have become a popular fusion found in tavernas abroad and backyard grills alike, celebrating both Greek ingredients and the burger format.