Picture this: a juicy, herb-kissed lamb patty nestled between a toasted bun, topped with cool, garlicky Tzatziki and crumbles of tangy feta. That first bite? Pure magic. This isn’t just another burger recipe – it’s a passport to the sun-drenched flavors of Greece, right from your backyard grill or stovetop.
As someone who’s spent years chasing authentic flavors across family kitchens and street food stalls, I can tell you this Greek Lamb Burger captures the essence of Mediterranean cooking. It’s that perfect balance of bold and bright, rich and refreshing – the kind of meal that turns an ordinary Tuesday into a mini vacation.
If you're looking for the perfect Greek Lamb Burger, you're in the right place. Whether you love Burgers or want to explore our Christmas Cookie collection, we've got you covered.
Why This Recipe Works
- Flavor fireworks – Oregano, mint, and lemon zest create that unmistakable Greek aroma that’ll have neighbors peeking over the fence
- Texture heaven – Creamy tzatziki meets juicy patty meets crunchy veggies in every bite
- Healthier indulgence – Lamb packs more nutrients than your standard beef burger
- Crowd-pleaser potential – Impressive enough for guests, easy enough for weeknights
The Story Behind the Sauce
During my last trip to Crete, I noticed something fascinating – every taverna had their own version of lamb burgers, each with subtle variations passed down through generations. This recipe is my homage to those flavors, combining traditional Greek spice blends with the satisfying format we Americans love. That first test batch in my tiny apartment kitchen? Let’s just say my smoke detector got a workout, but the results were so good I’ve been perfecting it ever since.
Essential Ingredients & Tools
Ingredients for the Lamb Patties
- 1 lb (450g) ground lamb (80/20 fat ratio for juiciness, or substitute 50/50 lamb and beef for milder flavor)
- ¼ cup finely grated red onion (plus juices – this adds moisture and natural sweetness)
- 2 garlic cloves, minced (about 1 tbsp)
- 1 tsp dried oregano (rub between palms first to activate oils)
- 2 tbsp fresh mint, finely chopped (or 2 tsp dried in a pinch)
- ½ tsp ground cumin
- ½ tsp ground coriander
- Zest of 1 lemon (about 1 tsp)
- 1 tsp kosher salt (or ¾ tsp table salt)
- ½ tsp freshly ground black pepper
- 1 tbsp olive oil (for cooking)
Ingredients for the Tzatziki Sauce
- 1 cup (240g) full-fat Greek yogurt (regular yogurt strained in cheesecloth for 1 hour works too)
- ½ cup grated cucumber, squeezed VERY dry (about 1 small cucumber)
- 1 garlic clove, minced
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tbsp lemon juice
- 1 tsp extra virgin olive oil
- ¼ tsp salt
Ingredients for Assembly
- 4 burger buns (brioche or ciabatta recommended, or lettuce wraps for low-carb)
- ½ cup crumbled feta cheese
- 4 tomato slices
- 4 thin red onion slices
- 4 lettuce leaves (butter or romaine work best)
Tools You’ll Need
- Large mixing bowl (or any clean bowl)
- Box grater (for onion & cucumber)
- Clean kitchen towel (paper towels work for squeezing cucumber)
- Grill or cast-iron skillet (heavy nonstick pan works too)
- Instant-read thermometer (or cut into patty to check doneness)
How to Make Greek Lamb Burger
- Prepare the Tzatziki
Grate the cucumber using the large holes of your box grater. Place the ½ cup grated cucumber in a clean kitchen towel and squeeze firmly to remove as much moisture as possible—this prevents watery sauce. In a bowl, combine the dry cucumber with 1 cup Greek yogurt, 1 minced garlic clove, 1 tbsp chopped dill, 1 tbsp lemon juice, 1 tsp olive oil, and ¼ tsp salt. Stir gently until smooth. Chill for at least 30 minutes—the acid in the lemon juice subtly “cooks” the garlic, mellowing its sharpness over time.
- Mix the Lamb Patties
In a large bowl, combine 1 lb ground lamb, ¼ cup grated red onion (with juices), 2 minced garlic cloves, 1 tsp dried oregano, 2 tbsp fresh mint, ½ tsp cumin, ½ tsp coriander, zest of 1 lemon, 1 tsp salt, and ½ tsp pepper. Use your hands to mix gently, just until ingredients are evenly distributed—overmixing makes dense patties. Think of it like folding batter; cohesion without force is key.
- Form & Chill Patties
Divide mixture into 4 equal portions (about 4 oz each). Gently shape into ¾-inch-thick patties, then press a thumbprint indentation into each center—this prevents puffing during cooking. Chill uncovered in fridge for 30 minutes; cold fat renders slower, reducing sticking and helping burgers hold shape.
- Cook to Perfection
For grilling: Preheat to medium-high (400°F). Oil grates lightly. Cook patties 4–5 minutes per side, flipping only once, until internal temperature reaches 145°F (medium). For stovetop: Heat cast-iron skillet over medium-high, add 1 tbsp olive oil, and sear—this creates flavorful crust via the Maillard reaction.
- Assemble the Burgers
Lightly toast 4 burger buns to prevent sogginess. Spread tzatziki on bottom bun, then layer: 4 lettuce leaves, lamb patty, 4 tomato slices, 4 red onion slices, and ½ cup crumbled feta. The salty feta balances lamb’s richness, while cool tzatziki ties everything together.
Pro Technique
The Thumbprint Trick
That shallow dimple you pressed into each patty compensates for meat’s natural contraction during cooking. Make it slightly deeper than you think—it’ll shrink as proteins tighten, ensuring even thickness edge-to-edge.
Single Flip Rule
Resist pressing or repeatedly flipping patties. One flip allows proper crust formation, sealing in juices. Pressing squeezes out precious fats—the enemy of tenderness.
Resting = Juiciness
Let cooked patties rest 5 minutes before assembling. This allows heat-driven juices to redistribute evenly rather than spilling out on first bite.
Tzatziki Texture Secrets
For ultra-creamy sauce:
- Salt grated cucumber lightly, wait 5 minutes, then squeeze again
- Use strained Greek yogurt (or drain regular yogurt in cheesecloth for 1 hour)
Perfect Pairings
Complementary Dishes
- Lemon-Herb Roasted Potatoes – The bright acidity cuts through lamb’s richness while crispy edges add textural contrast. Toss with oregano and garlic for Greek flair.
- Greek Salad (Horiatiki) – Classic pairing—crisp cucumbers, tomatoes, and briny olives refresh the palate between bites. The vinegar dressing balances creamy tzatziki.
Drinks
- Assyrtiko White Wine – Crisp Greek wine with citrus notes mirrors the burger’s lemon elements while cleansing the palate.
- Hoppy Lager – Bitterness contrasts lamb’s fat; carbonation lifts spices off the tongue.
Something Sweet
- Baklava – Flaky phyllo with honey and nuts echoes Mediterranean flavors without overwhelming.
- Orange & Cardamom Yogurt – Light dessert: swirl Greek yogurt with orange zest and cardamom for a bright finish.
Ingredient Variations and Their Impact
- Beef/Lamb Blend – Replace half the lamb with 80/20 ground beef for familiar richness. Add 1 tbsp Worcestershire sauce for umami depth.
- Turkey/Chicken Version – Use ground poultry but add 1 tbsp olive oil to compensate for leanness. Include 1 tsp smoked paprika for depth.
- Halloumi Instead of Feta – Grill slices of halloumi for salty, squeaky texture. Brush with honey before grilling for sweet-savory contrast.
- Vegan Twist – Lentil-walnut patties with coconut yogurt tzatziki. Add 1 tsp nutritional yeast to patties for cheesy nuance.
- Spiced-Up – Add ½ tsp cinnamon or 1 tbsp harissa paste for warmth and kick.
FAQs
- Can I prep ahead? – Yes! Mix patties and make tzatziki up to 24 hours ahead—flavors improve.
- Gluten-free options? – Use GF buns or lettuce wraps. Ensure oats in patties are certified GF if using.
- Best bun choice? – Brioche stands up to juiciness; ciabatta adds great texture.
- Freezing instructions? – Freeze uncooked patties between parchment for 3 months. Thaw in fridge before cooking.
Greek Lamb Burger: A Mediterranean Masterpiece That’ll Transport Your Taste Buds
Make the ultimate Greek Lamb Burger with juicy herb patties, tangy tzatziki, and crumbled feta. A Mediterranean twist on burger night! Try this recipe today.
Ingredients
For the Lamb Patties
-
1 lb ground lamb (450g)
-
¼ cup finely grated red onion
-
2 garlic cloves (minced)
-
1 tsp dried oregano
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2 tbsp fresh mint (chopped)
-
½ tsp ground cumin
-
½ tsp ground coriander
-
Zest of 1 lemon
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1 tsp kosher salt
-
½ tsp black pepper
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1 tbsp olive oil
For the Tzatziki Sauce
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1 cup Greek yogurt (240g)
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½ cup grated cucumber (squeezed dry)
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1 garlic clove (minced)
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1 tbsp fresh dill (chopped)
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1 tbsp lemon juice
-
1 tsp olive oil
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¼ tsp salt
For Assembly
-
4 burger buns
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½ cup crumbled feta
-
4 tomato slices
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4 red onion slices
-
4 lettuce leaves
Instructions
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Mix tzatziki ingredients; chill 30+ minutes.01
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Gently combine patty ingredients; form into 4 patties with thumbprint indentations. Chill 30 minutes.02
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Cook patties 4-5 minutes per side until 145°F internal temperature.03
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Assemble burgers with tzatziki, lettuce, patty, tomato, onion, and feta.04
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