Mediterranean Herb-Crusted Lamb Burgers with Feta Tzatziki
Juicy ground lamb burgers infused with fresh Mediterranean herbs like oregano, thyme, mint, and parsley, enhanced with warm spices including cumin, coriander, and smoked paprika. The patties are seared to perfection and paired with a creamy fetziki sauce made from Greek yogurt, crumbled feta, fresh dill, and grated cucumber. These flavorful burgers offer a sophisticated twist on the classic, perfect for summer grilling or when you want to bring bold Mediterranean flavors to your dinner table.
Ingredients
- 2 pounds ground lambground beef1:1
milder flavor
- ½ cup white wine or apple juice
- 1 large red onion, diced finely
- 2 cloves garlic, smashed and minced
- 2 sprigs fresh oregano, minced
- 2 sprigs fresh thyme, minced
- 3 sprigs fresh mint, minced
- 3 sprigs fresh parsley, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ¼ teaspoon cinnamon
- ½ teaspoon chili powder
- zest of 1/2 lemon
- 1 teaspoon olive oil
- sea salt
- fresh ground black pepper
- 2 cups plain Greek yogurt
- ½ cup feta, crumbled
- 1 tablespoon white wine vinegar
- 2 sprigs fresh mint, finely shredded or cut into chiffonade slivers
- 1 small bunch fresh dill, minced
- ½ English cucumber, coarsely grated
Instructions
- 1
Heat skillet to medium high and coat with olive oil
- 2
Sauté onions for 3-4 minutes, then add garlic and season with salt and chili powder
- 3
Continue sautéing for another 2-3 minutes, then remove from heat and cool
- 4
Combine lamb with cooled onions, oregano, thyme, mint, parsley, cumin, coriander, paprika, cinnamon, lemon zest and wine in large mixing bowl
- 5
Mix all ingredients quickly and thoroughly
- 6
Form lamb mixture into 6 equal patties
- 7
Sprinkle both sides of patties generously with salt and pepper
- 8
Quickly sear burgers over high heat, then move to cooler spot on grill
- 9
Cook over medium high until done, about 4-5 minutes per side for medium-rare
- 10
Remove burgers from grill and let rest for 3-4 minutes
- 11
Cut pitas in half and smear each half generously with fetziki spread
- 12
Top one half with burger, then tomatoes, sliced onions and spinach
- 13
Place other pita half on top
- 14
Combine yogurt, feta, vinegar, garlic, mint, dill and cucumbers for sauce
- 15
Season sauce with salt and let sit for at least 1 hour at room temperature before serving
Tips
Let the sautéed onion mixture cool completely before mixing with lamb to prevent the meat from becoming tough
Don't overmix the lamb mixture - combine ingredients quickly to keep burgers tender
Allow fetziki sauce to rest for at least an hour to let flavors meld and cucumbers release their juices
Good to Know
Store cooked patties in refrigerator for up to 3 days. Fetziki sauce keeps for 5 days refrigerated.
Patties can be formed and seasoned up to 4 hours ahead. Fetziki sauce improves when made a day in advance.
Serve immediately after grilling while burgers are hot. Offer extra fetziki sauce on the side.
Common Mistakes
Don't press down on burgers while cooking to avoid squeezing out juices
Avoid overmixing lamb mixture to prevent tough, dense patties
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these burgers without a grill?
Yes, cook in a cast iron skillet or grill pan over medium-high heat, following the same temperature guidelines and timing.
How long will the fetziki sauce keep?
The sauce will keep refrigerated for up to 5 days. The flavors actually improve after sitting overnight.
Can I freeze the formed patties?
Yes, wrap individually and freeze for up to 3 months. Thaw completely before cooking.