Grilled Lamb Burgers with Feta and Lemony Yogurt

Why You’ll Love This Recipe

• Juicy, flavorful lamb boosted with grated onion and oregano for a classic Mediterranean vibe.
• Creamy, lemony yogurt adds brightness that balances rich, savory meat and salty feta.
• Fast and weeknight-friendly—ready in about 35 minutes, grill or grill-pan.
• Simple ingredients, big payoff; impressive enough for guests, easy enough for Tuesday.

Grocery List

• Produce: Yellow onion, garlic, lemon, large tomato, optional fresh herbs (mint/dill/oregano), optional red onion, optional lettuce or arugula
• Dairy: Greek yogurt, feta cheese, butter (or use olive oil)
• Pantry: Ground lamb, burger buns, dried oregano, ground cumin (optional), kosher salt, black pepper, extra-virgin olive oil

Full Ingredients

Lamb Patties

• 1 1/2 lb (680 g) ground lamb, 80–85% lean
• 1/2 cup (about 80 g) coarsely grated yellow onion, lightly squeezed of excess juice
• 2 cloves garlic, finely minced or grated
• 2 tsp dried oregano (or 2 tbsp finely chopped fresh oregano)
• 1 1/2 tsp kosher salt (use 1 tsp if using fine sea salt)
• 1 tsp freshly ground black pepper
• 1/2 tsp ground cumin (optional, for warmth)
• 1 tbsp neutral oil or extra-virgin olive oil (for oiling grill grates)

Lemony Yogurt Sauce

• 3/4 cup (170 g) full-fat Greek yogurt
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 1 small garlic clove, finely grated
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt, plus a pinch of black pepper
• 1 tbsp finely chopped fresh mint or dill (optional)

To Serve

• 4 soft burger buns (brioche or potato), split
• 1 tbsp unsalted butter, softened (or olive oil), for toasting buns
• 4 oz (115 g) feta cheese, crumbled
• 1 large ripe tomato, cut into 8 slices
• Optional: thin red onion slices; lettuce or arugula; extra lemon zest or fresh oregano for garnish

Step-by-Step Instructions

Step 1: Mix the lamb patties

In a large bowl, combine the ground lamb, grated onion (lightly squeezed), garlic, dried oregano, kosher salt, black pepper, and cumin if using. Mix with your hands or a fork just until everything is evenly distributed—avoid overworking the meat so the burgers stay tender and juicy.

Step 2: Shape and chill

Divide the mixture into 4 equal portions (about 6 oz/170 g each). Shape into 1/2-inch-thick patties and press a shallow 1-inch-wide dimple in the center of each to prevent doming on the grill. Place on a plate, cover, and chill for 10 minutes to help them hold together.

Step 3: Make lemony yogurt

In a small bowl, whisk together the Greek yogurt, lemon zest, lemon juice, grated garlic, olive oil, salt, and a pinch of pepper. Stir in chopped mint or dill if using. Taste and adjust lemon or salt to your preference. Refrigerate until ready to serve.

Step 4: Preheat and prep the grill

Preheat a gas or charcoal grill to medium-high heat (about 450°F/232°C). Clean the grates well. Fold a paper towel, dip in oil, and use tongs to oil the grates. Split the buns and lightly butter or brush the cut sides with oil so they toast evenly later.

Step 5: Grill the burgers

Place patties on the hot grill, close the lid, and cook 4–5 minutes. Flip and cook another 4–5 minutes until an instant-read thermometer registers 155°F (68°C). In the last minute, sprinkle the patties with crumbled feta so it warms and softens. Transfer to a plate and rest 5 minutes; carryover heat will bring them close to 160°F (71°C). Note: USDA recommends 160°F (71°C) for ground lamb.

Step 6: Toast buns and assemble

Toast buns, cut side down, 30–60 seconds until golden. Spread lemony yogurt on both cut sides. Add a patty with warm feta, top with 1–2 tomato slices (and red onion/greens if using). Add a final dollop of yogurt and close the bun. Serve immediately, with extra lemon zest or fresh oregano over the top if you like.

Pro Tips

• Grate, then lightly squeeze the onion—keeping some moisture ensures juicy burgers without making the mix wet.
• Use the thumb-dimple trick to keep patties from puffing and to promote even cooking.
• Block feta packed in brine tastes creamier and crumbles better than pre-crumbled.
• Oil clean, hot grates to minimize sticking; avoid pressing on the burgers as they cook.
• For a grill pan, preheat over medium-high and cook as directed; crack a window as lamb can smoke a bit.

Variations

• Pita-Style: Swap buns for warm pita. Add cucumber ribbons and a handful of arugula. Serve with extra lemony yogurt as a drizzle.
• Spiced: Add 1 tsp harissa paste or 1 tsp Aleppo pepper to the lamb mix for gentle heat.
• Herby: Fold 2 tbsp chopped fresh mint and parsley into the lamb for a brighter, Greek tavern feel.

Storage & Make-Ahead

Shape patties up to 24 hours ahead; cover and refrigerate. Freeze raw patties (separated by parchment) up to 3 months; thaw overnight in the fridge before cooking. Lemony yogurt keeps 3–4 days refrigerated. Leftover cooked burgers keep 3 days; reheat gently in a 300°F (150°C) oven or covered on the stovetop until warmed through. Toast fresh buns just before serving.

Nutrition (per serving)

Approximate per assembled burger with sauce and feta: 720 calories; 39 g protein; 34 g carbohydrates; 43 g fat; 2 g fiber; 980 mg sodium. Values will vary based on bun size and feta brand.