Lamb Burgers with Feta & Mint

Yummy Lamb Burgers

These burgers are the best! They can be grilled outside or inside in a grill pan.  For those of you who don’t have a grill pan, I got a $100 grill pan on ebay for $9!  You can find amazing things on ebay for your kitchen. I even got a 7-qt Mario Batali Dutch Oven for $40 on there!  I highly recommend this recipe. I thought I didn't like lamb so much but these are awesome!

Lamb Burgers

(6 servings-I would double this recipe (for lunch tomorrow))

  • 2 lbs ground lamb
  • 1/2 cup Greek or plain yoghurt
  • 1 TBSP dried savory
  • 3 garlic cloves, finely minced
  • lemon zest (1 lemon)
  • 1/2 tsp crushed red pepper
  • 1 1/2 tsp kosher salt +
  • ground pepper
  • 7oz feta cheese, crumbled
  • Olive oil, for brushing


  • 6+ wheat or white pita pockets (I toast them)
  • 1/2 red onion, sliced thin
  • 1-2 tomatoes, sliced thin
  • 1/2 cucumber, sliced thin
  • Fresh mint leaves
  • Tzatziki (recipe below)


(1cup, can be made the day before)

  • 2 cups of Greek or plain yoghurt
  • 1 cucumber, seeded and shredded
  • 2 tsp kosher salt +
  • 1/2 garlic clove, minced
  • 1 TBSP olive oil
  • 1 tsp lemon juice
  • 1/2 dried mint, finely shredded

In a large bowl, mix the ground lamb, yoghurt, savory, garlic, zest, red pepper, 1 1/2 tsp salt and black pepper to taste. Mix in the feta, while trying not to break up the pieces so much. The feta imparts a nice juiciness to the meat after it’s cooked.  Shape into small balls and press your thumb in the middle so the middle is thinner than the edges.

Brush burgers with olive oil and season with salt and pepper.

Grill burgers until firm to the touch and the juice runs clear. The cheese will sometimes burn on the pan making them a little brown but that’s the good part.

Serve the burgers with the sides and have your guests or family assemble how they want theirs. I like mine with mint leaves for sure this makes it nice and fresh.


Grate the cucumber on a box grater into another bowl. Sprinkle the cucumber with 2 tsp of salt and toss. Set aside for 20 minutes to get as much liquid out of them as possible.

Use straight Greek yoghurt (since it’s thicker and you don’t have to drain it). If you have to drain it put your plain yoghurt in a coffee filter overnight over a mug to drain the excess water out of it.

Add the cucumber to the yoghurt.

Add the garlic, salt to taste, oil, lemon juice and mint and stir to combine.

Refrigerate for about an hour so that the flavors combine.

Note: This can be made the day before.

Assembly tray of goodies
Lamb Burgers fresh from the pan

Lamb Burgers fresh from the pan