Kitchen notes · a little help before you start
Greek Lamb Burgers
Lamb burgers with mint, dill and olives have plenty of savory flavor before the toppings even arrive. Cool tzatziki and crisp cucumber make them especially inviting between the warm buns. Stack yours with a little feta and enjoy the contrast of juicy burger and fresh toppings.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch · Main course
- Primary protein
- Lamb
- Cuisine
- Greek · Mediterranean
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Mix herbs into the patties
Combine all patty ingredients thoroughly before dividing the lamb mixture and shaping the burgers.
2. Don't press the burgers
Leave the patties unpressed while they grill on both sides, following the direct-heat cooking directions.
3. Toast buns near the end
Put buns on the grill briefly toward the end of the burgers' cooking time so they're ready for assembly.
Get to know the ingredients
Chopped herbs
Chop fresh mint and dill before mixing them through the ground lamb with olives and seasonings.
Kalamata olives
Chop the olives before incorporating them into the patty mixture rather than adding whole olives as a topping.
Crumbled feta
Keep feta crumbled for the assembled burger, adding it after tzatziki rather than mixing it into the meat.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Greek Lamb Burgers
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Build the burgers and serve
Layer arugula, patty, tzatziki, feta and sliced vegetables in the buns, adding more tzatziki on top if desired. Serve immediately.
A little more help as you go
Ground beef is allowed
Try ground beef if you'd prefer it to lamb, keeping the same herby burger idea.
Tzatziki can be prepared or bought
You can use homemade or store-bought tzatziki for spooning over the patties during assembly.
A few questions you might have
Does arugula go on top of the patty?
Start with arugula on the bottom bun, then add the patty before the sauce and remaining toppings.
What heat is used for grilling?
Prepare the grill for high direct heat before putting the formed patties on to cook.
Can extra tzatziki go on the top bun?
Yes, the assembly direction explicitly allows more tzatziki on the top bun if you prefer.
Should the onion be finely chopped for the topping?
The red onion is listed sliced for assembly, alongside sliced tomato and English cucumber.
Does the feta melt on the grill?
Add crumbled feta when assembling after everything comes off the grill, following the tzatziki layer.
Any more cooking tips?
If you don’t like lamb, ground beef will still be great in this recipe. Tzatziki is a sauce made with plain yogurt, cucumbers, garlic, and dill. You can make it yourself, or find it at your local grocery store.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
