Greek Lamb Burger with Feta and Tzatziki

Quick Recipe Version (TL;DR)

• Yield: 4 Greek lamb burgers
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 37 minutes

Quick Ingredients

• Lamb patties: 1 1/4 lb ground lamb, 2 garlic cloves minced, 1 1/2 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp ground cumin, 1/4 tsp crushed red pepper flakes, 1 tbsp chopped fresh parsley, 1 tsp lemon zest, 1 tbsp olive oil for cooking
• Cucumber-tomato relish: 1 cup diced English cucumber, 1 cup diced cherry tomatoes, 2 tbsp finely chopped red onion, 1 tbsp chopped parsley, 1 tbsp lemon juice, 1 tbsp extra-virgin olive oil, 1/4 tsp kosher salt, 1/8 tsp black pepper
• Tzatziki: 3/4 cup plain Greek yogurt, 1/2 cup grated cucumber squeezed dry, 1 tbsp lemon juice, 1 tbsp chopped dill, 1 small garlic clove grated, 1/4 tsp kosher salt, 1/8 tsp black pepper
• To assemble: 4 pita buns or thick pocketless pitas, 1/2 cup crumbled feta, 1/2 small red onion thinly sliced, 1 cup shredded romaine, 1 tbsp olive oil for brushing pitas, lemon wedges for serving

Do This

• 1. Stir together the tzatziki and chill while you cook.
• 2. Toss the cucumber-tomato relish ingredients in a bowl and set aside.
• 3. Mix lamb gently with garlic, oregano, salt, pepper, cumin, red pepper flakes, parsley, and lemon zest.
• 4. Shape into 4 patties, each about 1/2 inch thick with a shallow dimple in the center.
• 5. Cook patties in a hot skillet at medium-high heat for 4 to 5 minutes per side, until the center reaches 160°F.
• 6. Brush pitas with olive oil and toast for 1 to 2 minutes per side until warm and lightly crisp.
• 7. Build burgers with romaine, lamb patties, feta, red onion, relish, and generous tzatziki.

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Why You’ll Love This Recipe

• Big Greek-inspired flavor: Oregano, garlic, lemon zest, dill, feta, and tangy yogurt make every bite bright and savory.
• Juicy, satisfying patties: Ground lamb stays rich and tender, while a quick skillet sear gives the burgers a delicious browned crust.
• Fresh contrast: Cool cucumber-tomato relish and creamy tzatziki balance the richness of the lamb beautifully.
• Weeknight-friendly: Everything comes together in under 40 minutes with simple prep and easy-to-find ingredients.

Grocery List

• Produce: English cucumber, cherry tomatoes, red onion, garlic, lemons, fresh parsley, fresh dill, romaine lettuce, lemon wedges for serving
• Dairy: Plain Greek yogurt, crumbled feta cheese
• Meat: Ground lamb
• Bakery: Pita buns or thick pocketless pitas
• Pantry: Extra-virgin olive oil, dried oregano, kosher salt, black pepper, ground cumin, crushed red pepper flakes

Full Ingredients

For the Oregano-Seasoned Lamb Patties

• 1 1/4 lb ground lamb, preferably 80% to 85% lean
• 2 garlic cloves, finely minced
• 1 1/2 teaspoons dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes, optional but recommended
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon finely grated lemon zest
• 1 tablespoon extra-virgin olive oil, for the skillet

For the Cucumber-Tomato Relish

• 1 cup English cucumber, small diced
• 1 cup cherry tomatoes, quartered or small diced
• 2 tablespoons red onion, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

For the Creamy Tzatziki

• 3/4 cup plain Greek yogurt, preferably whole milk or 2%
• 1/2 cup English cucumber, grated on the large holes of a box grater and squeezed very dry
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, finely chopped
• 1 small garlic clove, finely grated or minced into a paste
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

For Assembly

• 4 pita buns or thick pocketless pitas, about 6 inches wide
• 1 tablespoon extra-virgin olive oil, for brushing the pitas
• 1 cup shredded romaine lettuce
• 1/2 cup crumbled feta cheese
• 1/2 small red onion, very thinly sliced
• Additional chopped fresh dill or parsley, for garnish
• Lemon wedges, for serving

Step-by-Step Instructions

Step 1: Make the tzatziki

Place the grated cucumber in a clean kitchen towel or several layers of paper towels and squeeze firmly until most of the liquid is removed. This keeps the sauce creamy instead of watery. In a medium bowl, stir together the Greek yogurt, squeezed cucumber, lemon juice, dill, grated garlic, kosher salt, and black pepper. Cover and refrigerate for at least 15 minutes while you prepare the rest of the recipe. The short chill helps the garlic and dill flavor the yogurt.

Step 2: Mix the cucumber-tomato relish

In a small bowl, combine the diced English cucumber, cherry tomatoes, finely chopped red onion, parsley, lemon juice, olive oil, salt, and pepper. Toss gently so the tomatoes stay intact. Let the relish sit at room temperature for 10 to 15 minutes while you shape and cook the lamb patties. Just before serving, give it one more stir and taste for seasoning.

Step 3: Season the lamb gently

In a large mixing bowl, combine the ground lamb, minced garlic, dried oregano, kosher salt, black pepper, ground cumin, crushed red pepper flakes, chopped parsley, and lemon zest. Using clean hands or a fork, mix just until the seasonings are evenly distributed. Avoid overmixing, which can make the burgers dense instead of tender.

Step 4: Shape the patties

Divide the lamb mixture into 4 equal portions, about 5 ounces each. Shape each portion into a patty about 4 1/2 inches wide and 1/2 inch thick. Press a shallow dimple into the center of each patty with your thumb; this helps the burgers cook evenly and reduces puffing. Place the patties on a plate and let them rest at room temperature for 10 minutes while you heat the skillet.

Step 5: Cook the lamb burgers

Heat a large cast-iron skillet or heavy stainless-steel skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and swirl to coat the pan. When the oil shimmers, add the patties in a single layer. Cook for 4 to 5 minutes on the first side without pressing down, until deeply browned. Flip and cook for another 4 to 5 minutes, or until an instant-read thermometer inserted into the center registers 160°F for fully cooked ground lamb. Transfer the patties to a clean plate and rest for 5 minutes.

Step 6: Warm and toast the pita buns

While the lamb rests, lightly brush both sides of the pita buns with 1 tablespoon olive oil total. Toast them in the same skillet over medium heat for 1 to 2 minutes per side, until warm, pliable, and lightly golden in spots. If using pocketless pitas, fold them gently while warm so they can cradle the burger and toppings without cracking.

Step 7: Assemble the Greek lamb burgers

Spread a generous spoonful of tzatziki on each warm toasted pita bun. Add a small handful of shredded romaine, then place a lamb patty on top. Sprinkle each patty with 2 tablespoons crumbled feta, add a few slices of red onion, and spoon the cucumber-tomato relish over the top. Finish with more tzatziki, a sprinkle of fresh dill or parsley, and a squeeze of lemon if you like a brighter finish.

Step 8: Serve right away

Serve the burgers immediately while the pita is warm, the lamb is juicy, and the tzatziki is cool and creamy. If the pitas are very soft, you can fold each burger in parchment paper or foil to make them easier to hold. Add extra cucumber-tomato relish and lemon wedges on the side.

Pro Tips

• Do not skip squeezing the cucumber: Removing excess moisture is the key to thick, restaurant-style tzatziki.
• Use a thermometer for the lamb: Ground lamb should reach 160°F for food safety, and a thermometer keeps it from overcooking.
• Toast the pitas after cooking the burgers: The skillet picks up savory lamb flavor, which adds extra depth to the warm pita buns.
• Slice the red onion very thinly: Thin slices give a pleasant bite without overpowering the lamb and feta.
• Let the patties rest: A 5-minute rest helps the juices settle so the burgers stay moist when you bite into them.

Variations

• Spicy Greek lamb burgers: Add 1/2 teaspoon crushed red pepper flakes to the lamb mixture and stir 1 teaspoon harissa or chili paste into the tzatziki.
• Turkey or beef version: Substitute 1 1/4 lb ground turkey or ground beef for the lamb. Cook ground turkey to 165°F and ground beef to 160°F.
• Mediterranean bowl style: Skip the pita and serve the lamb patties over warm rice or couscous with relish, tzatziki, feta, romaine, and extra lemon.

Storage & Make-Ahead

Store cooked lamb patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat for 4 to 5 minutes, or in a 325°F oven for 10 to 12 minutes, until warmed through. Store tzatziki separately in the refrigerator for up to 3 days and stir before using. The cucumber-tomato relish is best the day it is made, but it can be refrigerated for up to 24 hours; drain off excess liquid before serving. You can shape the uncooked lamb patties up to 24 hours ahead, cover tightly, and refrigerate. Let them sit at room temperature for 15 minutes before cooking for more even browning. Toast the pita buns just before serving for the best texture.

Nutrition (per serving)

Calories: 695 kcal | Carbs: 43g | Protein: 39g | Fat: 42g | Saturated Fat: 17g | Fiber: 5g | Sugar: 7g | Sodium: 1120mg | Cholesterol: 112mg