Name: Greek-Style Lamb Burgers
Total time: 20 min
Yield: Makes 6 burgers
Cuisine: Greek, Middle Eastern
Ingredients: 1 slice white bread, crust removed and cut into ¼-inch pieces; 2 tablespoons milk; ¼ cup finely chopped shallots, from 1 to 2 shallots; 2 cloves garlic, minced; 3 tablespoons finely chopped fresh mint; 1 teaspoon dried oregano; ¾ teaspoon salt; ½ teaspoon freshly ground black pepper; 1½ pounds ground lamb (not lean; 80/20 beef may be substituted); 6 pita bread rounds* (hamburger buns may be substituted); 1 small head iceberg lettuce, shredded; 2 tomatoes, thinly sliced; 1 red onion, thinly sliced; 6 ounces crumbled feta cheese; Tzatziki sauce

Greek-Style Lamb Burgers

By Jenn Segal

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

Servings: Makes 6 burgers

Total Time: 20 Minutes

Ingredients

For the Lamb Burgers

1 slice white bread, crust removed and cut into ¼-inch pieces
2 tablespoons milk
¼ cup finely chopped shallots, from 1 to 2 shallots
2 cloves garlic, minced
3 tablespoons finely chopped fresh mint
1 teaspoon dried oregano
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1½ pounds ground lamb (not lean; 80/20 beef may be substituted)
6 pita bread rounds* (hamburger buns may be substituted)

For The Toppings

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

Instructions

Preheat the grill to high heat.
Combine the bread pieces and milk in a medium bowl. Mash with a fork until a paste forms. Add the shallots, garlic, mint, oregano, salt, and pepper; mix well. Add the lamb, then use your hands to mix until well combined. Form the meat mixture into 6 oval-shaped patties about ½-inch thick.
Oil the grilling grates. Grill the patties, covered, until nicely browned on the first side, 2 to 4 minutes. Flip the burgers and cook for a few minutes more until desired doneness is reached. Place burgers on a tray and cover with foil while you warm pita rounds on the grill. Assemble the burgers and pass toppings and tzatziki sauce alongside.
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.
Make-Ahead/Freezer-Friendly Instructions: The uncooked burgers can be made and refrigerated up to one day ahead of time or 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

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