Mediterranean Lamb Pita Burgers with Feta and Tzatziki

Quick Recipe Version (TL;DR)

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

Quick Ingredients

• Lamb patties: 1 1/2 pounds ground lamb, 3 minced garlic cloves, 2 tablespoons chopped parsley, 1 tablespoon chopped mint, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground cumin, 1 tablespoon olive oil for cooking
• Tzatziki: 3/4 cup plain Greek yogurt, 1/3 cup grated cucumber squeezed dry, 1 tablespoon lemon juice, 1 tablespoon chopped dill, 1 small grated garlic clove, 1/4 teaspoon kosher salt
• Cucumber tomato salad: 1 cup diced cucumber, 1 cup halved cherry tomatoes, 2 tablespoons thinly sliced red onion, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 tablespoon chopped parsley, 1/4 teaspoon kosher salt
• Assembly: 4 large pita-style breads, 4 ounces crumbled feta cheese, 1/4 cup thinly sliced red onion, extra herbs and lemon wedges for serving

Do This

• 1. Stir together the tzatziki ingredients and refrigerate while you cook.
• 2. Toss the cucumber tomato salad ingredients in a bowl and set aside.
• 3. Mix ground lamb with garlic, herbs, oregano, salt, pepper, and cumin; shape into 4 oval patties.
• 4. Cook patties in a lightly oiled skillet over medium-high heat for 4 to 5 minutes per side, until they reach 160 degrees F.
• 5. Sprinkle feta over the hot patties and rest for 5 minutes.
• 6. Warm pitas in a 350 degrees F oven for 5 minutes, then fill with tzatziki, lamb, salad, red onion, and herbs.

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Why You’ll Love This Recipe

• Big Mediterranean flavor: Garlic, parsley, mint, oregano, lemon, feta, and tzatziki make every bite bright, savory, and fresh.
• Juicy and satisfying: Ground lamb cooks into tender, flavorful patties that feel restaurant-worthy but are easy to make at home.
• Balanced toppings: Creamy tzatziki, salty feta, crisp cucumbers, juicy tomatoes, and sharp red onion keep the burger lively and fresh.
• Great for weeknights or casual entertaining: Prep the sauce and salad ahead, then cook the patties just before serving.

Grocery List

• Produce: Garlic, English cucumber, cherry tomatoes, red onion, fresh parsley, fresh mint, fresh dill, lemons
• Dairy: Plain Greek yogurt, feta cheese
• Meat: Ground lamb
• Bakery: Large pita-style breads or thick pocketless pitas
• Pantry: Olive oil, dried oregano, ground cumin, kosher salt, black pepper

Full Ingredients

For the Garlic and Herb Lamb Patties

• 1 1/2 pounds ground lamb, preferably 85% lean
• 3 garlic cloves, finely minced
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh mint
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1 tablespoon extra-virgin olive oil, for the skillet

For the Tzatziki Sauce

• 3/4 cup plain Greek yogurt, whole milk or 2%
• 1/3 cup finely grated English cucumber, squeezed dry
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped fresh dill
• 1 small garlic clove, finely grated or minced
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon extra-virgin olive oil

For the Cucumber Tomato Salad

• 1 cup diced English cucumber, about 1/2 medium cucumber
• 1 cup cherry tomatoes, halved
• 2 tablespoons thinly sliced red onion
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

For Assembly

• 4 large pita-style breads, pocketless pitas, or thick pita pockets
• 4 ounces feta cheese, crumbled, about 1 cup
• 1/4 cup thinly sliced red onion
• 2 tablespoons chopped fresh parsley or mint, for garnish
• 1 lemon, cut into wedges, for serving

Step-by-Step Instructions

Step 1: Make the tzatziki sauce

Place the grated cucumber in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much liquid as possible. This keeps the tzatziki thick and creamy instead of watery.

In a medium bowl, stir together the Greek yogurt, squeezed cucumber, lemon juice, dill, garlic, kosher salt, black pepper, and olive oil. Taste and adjust with a small pinch of salt or an extra squeeze of lemon if you like it brighter. Cover and refrigerate while you prepare the rest of the recipe.

Step 2: Toss the cucumber tomato salad

In a separate bowl, combine the diced cucumber, halved cherry tomatoes, sliced red onion, olive oil, lemon juice, parsley, kosher salt, and black pepper. Toss gently so the tomatoes stay intact. Let the salad sit at room temperature for 10 to 15 minutes while you make the patties; this short rest helps the flavors mingle.

Step 3: Season the lamb mixture

In a large mixing bowl, combine the ground lamb, minced garlic, parsley, mint, dried oregano, kosher salt, black pepper, and ground cumin. Use clean hands or a fork to mix just until the seasonings are evenly distributed. Try not to overwork the meat, as too much mixing can make the burgers dense.

Step 4: Shape the patties

Divide the lamb mixture into 4 equal portions, about 6 ounces each. Shape each portion into an oval patty about 4 1/2 inches long, 3 inches wide, and 3/4 inch thick so it fits nicely inside the warm pita bread. Press a shallow indentation into the center of each patty with your thumb; this helps the burgers cook evenly and prevents them from puffing up too much.

Step 5: Cook the lamb burgers

Heat a large cast-iron skillet, grill pan, or heavy nonstick 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, leaving a little space between them.

Cook for 4 to 5 minutes on the first side without pressing down on the burgers. Flip and cook for another 4 to 5 minutes, or until the patties are browned, juicy, and the center reaches 160 degrees F on an instant-read thermometer. If your patties are browning too quickly, lower the heat to medium.

Step 6: Add feta and rest the patties

Transfer the cooked lamb patties to a plate or small sheet pan. Sprinkle 1 ounce crumbled feta over each hot patty so the cheese softens slightly from the residual heat. Let the patties rest for 5 minutes. Resting helps the juices settle back into the meat, which makes the burgers more tender when you bite into them.

Step 7: Warm the pita-style bread

While the lamb rests, heat the oven to 350 degrees F. Wrap the pita-style breads in foil and warm for 5 minutes, or until soft and pliable. You can also warm them one at a time in a dry skillet over medium heat for 30 to 45 seconds per side. Warm pita bends more easily and is less likely to crack when filled.

Step 8: Assemble and serve

Spread 2 to 3 tablespoons of tzatziki inside each warm pita or over the center of each pocketless pita. Add one feta-topped lamb patty, then spoon cucumber tomato salad over the top. Finish with extra sliced red onion, chopped parsley or mint, and a squeeze of fresh lemon juice. Serve immediately while the lamb is hot, the pita is warm, and the vegetables are crisp.

Pro Tips

• Squeeze the cucumber well: Removing excess moisture from the grated cucumber is the secret to thick, creamy tzatziki that clings to the burger.
• Use an instant-read thermometer: Ground lamb should reach 160 degrees F for food safety and the best juicy texture.
• Shape patties for the bread: Oval patties fit pita-style bread better than round burger patties and make each bite easier to handle.
• Do not press the burgers: Pressing with a spatula squeezes out the flavorful juices. Let the skillet do the work.
• Season confidently: Lamb loves bold flavors, so the garlic, herbs, cumin, feta, and lemon are all important for a balanced Mediterranean-style burger.

Variations

• Grilled version: Preheat a grill to medium-high heat, about 400 degrees F. Oil the grates well and grill the patties for 4 to 5 minutes per side, until they reach 160 degrees F.
• Spicy lamb pita burgers: Add 1/2 teaspoon crushed red pepper flakes or 1 teaspoon harissa paste to the lamb mixture for gentle heat.
• Greek-inspired bowl: Skip the pita and serve the lamb patty over rice, couscous, or greens with tzatziki, feta, cucumber tomato salad, and red onion.

Storage & Make-Ahead

The tzatziki can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Stir before serving. The cucumber tomato salad is best within a few hours, but you can chop the vegetables up to 1 day ahead and dress them right before serving. Uncooked lamb patties can be shaped, covered, and refrigerated for up to 24 hours. Cooked lamb patties keep well 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 6 minutes, or in a 325 degrees F oven for 10 to 12 minutes, until warmed through. Store pita, salad, sauce, and patties separately so the bread does not become soggy.

Nutrition (per serving)

Calories: 735 kcal | Carbs: 43g | Protein: 39g | Fat: 45g | Saturated Fat: 19g | Fiber: 4g | Sugar: 6g | Sodium: 980mg | Cholesterol: 125mg