Greek-Style Lamb Burger with Feta and Tzatziki

Name: Greek-Style Lamb Burger with Feta and Tzatziki
Prep time: 25 min
Cook time: 12 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 lb (680 g) ground lamb; 2 garlic cloves, grated; 1 tsp ground cumin; 1 tsp dried oregano; 2 tbsp chopped fresh mint (or 1 tsp dried); 1 tsp kosher salt and 1/2 tsp black pepper; 4 brioche buns or ciabatta rolls; 3 oz (85 g) feta cheese, crumbled; 1/2 English cucumber, thinly sliced; 1/2 small red onion, thinly sliced; 1 cup (20 g) baby arugula; Tzatziki: 3/4 cup (170 g) plain Greek yogurt, 1/2 cup grated cucumber (squeezed dry), 1 small garlic clove (grated), 1 tbsp lemon juice, 1 tbsp chopped dill, pinch of salt

A juicy spiced lamb burger with garlic, cumin and mint, topped with feta, cool tzatziki, cucumber and red onion.

Prep

min

Cook

min

Serves

Level

Medium

Greek-Style Lamb Burger with Feta and Tzatziki

Recipe Ingredients Instructions Tips Nutrition

Ground lamb has a rich, slightly earthy flavor that stands up beautifully to bold spices. This burger leans Mediterranean: garlic, cumin, oregano and fresh mint in the patty, then salty feta, crisp cucumber and a cool garlicky tzatziki on top.

Lamb is naturally fatty, so it stays juicy even when cooked to the USDA-recommended 160°F. Keep the spices simple and let the meat shine. For tips on keeping patties together, see how to keep burgers from falling apart, and check our burger temperature guide for doneness.

Instructions

Make the tzatziki. Grate the cucumber and squeeze out as much liquid as you can. Stir it into the yogurt with the garlic, lemon juice, dill and salt. Chill.
Season the lamb. In a bowl, gently mix the lamb with the garlic, cumin, oregano, mint, salt and pepper until just combined. Don't overwork it.
Form the patties. Divide into 4 portions (6 oz / 170 g each) and shape into patties about ¾ inch thick. Press a shallow dimple in the center of each. Chill 15 minutes if the meat feels soft.
Heat the pan or grill. Preheat a grill to medium-high or heat a cast-iron skillet over medium-high heat.
Cook the patties. Cook 4 to 5 minutes per side until well browned. Lamb fat can flare up on a grill, so move patties to a cooler spot if needed.
Check the temperature. Cook until the patties reach 160°F (71°C) in the center. Rest for 2 to 3 minutes.
Toast the buns. Toast the buns cut-side down until lightly golden.
Assemble. Spread tzatziki on both buns. Add arugula, the lamb patty, crumbled feta, cucumber slices and red onion. Serve with extra tzatziki.

Tips for Success

Squeeze the cucumber. Wet cucumber makes thin, watery tzatziki. Wring it out in a clean towel.
Watch for flare-ups. Lamb is fattier than lean beef; keep a cooler zone on the grill for safety.
Make it a blend. Mix half lamb and half 80/20 beef for a milder flavor.
Prep ahead. Tzatziki keeps 3 to 4 days in the fridge and tastes better the next day.

Nutrition

Approximately 690 calories per serving. This is an estimate.

Ingredients

1½ lb (680 g) ground lamb
2 garlic cloves, grated
1 tsp ground cumin
1 tsp dried oregano
2 tbsp chopped fresh mint (or 1 tsp dried)
1 tsp kosher salt and ½ tsp black pepper
4 brioche buns or ciabatta rolls
3 oz (85 g) feta cheese, crumbled
½ English cucumber, thinly sliced
½ small red onion, thinly sliced
1 cup (20 g) baby arugula
Tzatziki: ¾ cup (170 g) plain Greek yogurt, ½ cup grated cucumber (squeezed dry), 1 small garlic clove (grated), 1 tbsp lemon juice, 1 tbsp chopped dill, pinch of salt

Gear for great burgers

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Lodge Pre-Seasoned Cast Iron Skillet Check price on Amazon →

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TempPro TempSwift Instant-Read Thermometer Check price on Amazon →

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