Greek-Style Lamb Burgers

Tested & Perfected Recipes

If you like Greek food, you’ll love these flavorful lamb burgers topped with tzatziki, feta, tomatoes and red onions.

lamb burgers

If you like Greek food, you’ll love these flavorful lamb burgers topped with Tzatziki, feta, tomatoes, red onions, and shredded lettuce.  They’re perfect for entertaining, especially if you’re looking for a fun and sophisticated alternative to your standard cookout fare.

Lamb burger 8

The secret to these burgers is a panade – a bread and milk paste that’s sometimes mixed into ground meat. You can’t taste it but it guarantees tender and juicy burgers every time, especially if you like your meat a little more well-done or if you accidentally overcook them. A little insurance never hurts, especially if you’re entertaining 🙂

Lamb burger 11

Combine the bread pieces and milk in a medium bowl and mash with a fork until a paste forms. Then add the shallots, garlic, mint, oregano, salt, pepper and mix well.

Lamb burger 5lamb-burgers

Place the burgers on a tray and cover with foil while you warm pita rounds on the grill. Assemble the burgers and pass the toppings and Tzatziki sauce alongside.

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Greek-Style Lamb Burgers

If you like Greek food, you’ll love these flavorful lamb burgers topped with tzatziki, feta, tomatoes and red onions.

Servings: Makes 6 burgers (enough for 4 people)
Total Time: 20 Minutes

Ingredients

For Lamb Burgers

  • 1 slice white bread, crust removed and cut into 1/4-inch pieces
  • 2 tablespoons milk
  • 1/4 cup finely chopped shallots, from 1-2 shallots
  • 2 cloves garlic, minced
  • 3 tablespoons finely chopped fresh mint
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/2 pounds ground lamb (not lean)
  • 6 pita bread rounds*

For Toppings

  • 1 small head iceberg lettuce, shredded
  • 2 tomatoes, thinly sliced
  • 1 red onion, thinly sliced
  • 6 ounces crumbled feta cheese
  • Tzatziki sauce

Instructions

  1. Be sure grill is clean and preheat to high.
  2. Combine bread pieces and milk in a medium bowl. Mash with a fork until paste forms. Add shallots, garlic, mint, oregano, salt, pepper and mix well. Add lamb, then use your hand to mix ingredients together until well combined. Do not over mix. Form mixture into 6 oval-shaped patties about ½-inch thick.
  3. Grease grill (dip a wad of paper towels in vegetable oil and holding wad with tongs, carefully wipe cooking grate several times). Grill patties, covered, for 4 minutes. Turn, cover again, and cook for about 3 to 4 minutes more. Place burgers on a tray and cover with foil while you warm pita rounds on the grill. Assemble burgers and pass toppings and Tzatziki sauce alongside.
  4. Note: There are two types of pita bread - pita pockets and pocketless pitas. You can use either for this recipe. For pita pockets, be sure they are at least 6 inches wide. Trim off the top ¼ of each round and stuff the burgers and toppings inside. For pocketless pitas, serve burgers open-faced or, if pitas are large enough, wrap them around burgers.
  5. Note: If you're entertaining, the lamb patties can be made a day ahead of time. Place them on a sheet pan lined with aluminum foil and cover tightly with saran wrap. The tzatziki sauce can be made two days ahead of time.
  6. Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Serving size: 1 burger
  • Calories: 514
  • Fat: 29 g
  • Saturated fat: 12 g
  • Carbohydrates: 40 g
  • Sugar: 2 g
  • Fiber: 5 g
  • Protein: 26 g
  • Sodium: 456 mg
  • Cholesterol: 83 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Hi
    Could I use a grill pan instead of a barbecue?

    • — Andrea on October 14, 2020
    • Reply
    • Sure – hope you enjoy!

      • — Jenn on October 14, 2020
      • Reply
  • I made these burgers several times in the past few months – they are so good! My daughter, who doesn’t really like regular burgers, LOVES these. I followed the recipe exactly and they were perfect every time. Thanks Jenn!!

    • — Liz on September 14, 2020
    • Reply
  • I made a similar recipe. Very tasty and worth repeating. definitely use a good meat thermometer to make sure you cook them to 180F, but not overdone. I made it smash burger style so it cooks faster, more browning.

    • — chris on August 27, 2020
    • Reply
  • Could I use dill instead of mint? I am using dill in the tzakziki.

    • — Teresa Padilla on June 7, 2020
    • Reply
    • Sure – enjoy! 🙂

      • — Jenn on June 8, 2020
      • Reply
  • Can you substitute bread crumbs instead of white bread? If so how much bread crumbs?

    • — Sara Pecchia on June 7, 2020
    • Reply
    • Sure, Sarah – I’d guesstimate you’d need about 1/4 – 1/3 cup. Hope you enjoy!

      • — Jenn on June 8, 2020
      • Reply
  • So, so good! The most moist lamb burger ever!

    • — Chris the Cook on May 7, 2020
    • Reply
  • Hi, your recipes are so great. When you say slice of bread in this recipe is it toast or I use any type of bread? Thank you

    • — Kathy on January 31, 2020
    • Reply
    • Glad you like the recipes! For this, you’ll need just regular bread (not toasted). Enjoy!

      • — Jenn on January 31, 2020
      • Reply
      • Thank you for your quick response

        • — Kathy on January 31, 2020
        • Reply
  • I didn’t fire up the grill, but these were very delicious cooked on stovetop too! The flavors were so vibrant and well balanced, and the panade made for a very tender and delicious burger! Thank you.

    • — Valerie on September 14, 2019
    • Reply
  • Hi, Your recipe are so good! I love your book. When you say 1 slice of white bread is that toast or French bread? Thank you

    • — Kathy on July 26, 2019
    • Reply
    • Kathy, any bread will really work here, (but don’t toast it first). Hope that helps!

      • — Jenn on July 26, 2019
      • Reply
  • Made these tonight. So, so yummy!!! I followed the recipe ingredients exactly, but since I’m lazy and want to minimize prep time, I put the cubed bread, coarsly chopped garlic and onions, and home grown mint (and also home grown Italian parsley), into a Bullet chopper and gave it a swirl a few times. The water from the onions made a moist paste and then I added the two tablespoons of milk to the mixture. Followed the rest of the directions adding the oregano, etc. I cooked it in a cast iron frying pan (soaking up the excess fat with paper towels).
    Absolute heaven in the mouth!!! Even my picky eater husband loved it! Thank you Jenn Segal…I am a fan!!!

    • — Renee Guzzardo on July 17, 2019
    • Reply
  • Any reason I couldn’t make meatballs from this same recipe?

    • — Shirley on May 27, 2019
    • Reply
    • Nope – that will work, Shirley. 🙂

      • — Jenn on May 27, 2019
      • Reply
  • Oh my, these were delicious! Juicy from the panade and tasty from the mint. I used dried mint from last summer’s garden instead of fresh, and scallions instead of shallots. The panade must have been the secret. Burgers were well done, but soft and juicy, yet they held together well. yum yum yum.

    • — Katie MTH on May 18, 2019
    • Reply
  • I love these Greek lamb burgers! They are delicious and always a hit at my house.
    I have made them over and over and honestly have not changed anything when following the recipe (except for substituting for lack of ingredients). Once in awhile I will combine ground beef (95% lean) with the lamb if I don’t have enough ground lamb on hand, and they are almost as good as the original ones. I also substitute green onions for the shallots because shallots are hard to find in my area. So delicious! Thanks for a great recipe!

    • — Cynthia Kuri on April 11, 2019
    • Reply
  • Another fabulous recipe! Thank you for sharing your gift with the rest of the world.

  • Hi Jenn, My husband does care for mint, can I substitute Italian parsley? Also, would a white dinner roll sub for the slice of bread? Love your recipes. Eagerly awaiting for the arrival of your cookbook.

    • Yes and yes – hope you enjoy! (And thanks so much for your support with the cookbook!)

  • I used panko instead of the bread & milk. I also mixed the feta cheese into the meat mixture. Delicious!

  • I made this the other night for some friends, I didn’t have lamb but ground turkey!

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