Greek Lamb Burgers with Feta and Yogurt Mint Sauce

Why You’ll Love This Recipe

• Juicy, flavorful lamb patties seasoned with herbs, garlic, and warm spices.
• Cool, creamy yogurt-mint sauce balances the richness of the lamb beautifully.
• Fresh cucumber and salty feta add crunch and tang for a Mediterranean-style burger.
• Perfect for grilling season, but easy to adapt to a grill pan or cast-iron skillet.

Grocery List

• Produce: Garlic, fresh mint, fresh flat-leaf parsley, lemon, English cucumber, lettuce (romaine, green leaf, or butter), tomato (optional), red onion (optional).
• Dairy: Plain Greek yogurt, feta cheese, butter (optional, for toasting buns if you prefer over oil).
• Pantry: Ground lamb, soft burger buns, olive oil, kosher salt, black pepper, dried oregano, ground cumin, ground coriander (optional).

Full Ingredients

For the Lamb Burger Patties

• 1 1/2 lb (680 g) ground lamb, 80–85% lean
• 2 cloves garlic, finely minced (about 2 teaspoons)
• 2 tbsp fresh mint leaves, finely chopped
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 tsp dried oregano (or 2 tsp finely chopped fresh oregano)
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander (optional, for a subtle warmth)
• 1 tsp kosher salt (use 3/4 tsp if using fine salt)
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil

For the Yogurt-Mint Sauce

• 1 cup (240 ml) plain Greek yogurt (whole milk or 2%)
• 2 tbsp fresh mint leaves, finely chopped
• 1 small garlic clove, very finely grated or minced (about 1/2 tsp)
• 1 tbsp fresh lemon juice (about 1/2 small lemon)
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 1–2 tbsp cold water, as needed to thin the sauce to a spoonable consistency

For Toppings & Assembly

• 4 soft burger buns (about 3 1/2–4 inches wide; brioche or potato buns work well)
• 1 tbsp olive oil or softened butter, for brushing buns
• 4 oz (115 g) feta cheese, crumbled (about 1/2 cup packed)
• 1/2 English cucumber, thinly sliced into rounds (about 1 cup lightly packed)
• 4 large lettuce leaves (romaine, green leaf, or butter lettuce)
• 1 medium tomato, sliced into 4–6 rounds (optional)
• 1 small red onion, very thinly sliced (optional)

Step-by-Step Instructions

Step 1: Mix the lamb burger mixture

In a large mixing bowl, add the ground lamb, minced garlic, chopped mint, chopped parsley, dried oregano, ground cumin, ground coriander (if using), kosher salt, black pepper, and 1 tablespoon olive oil. Using clean hands or a fork, gently combine everything just until the seasonings look evenly distributed. Try not to mash or overwork the meat; this helps keep the burgers tender and juicy instead of dense.

Step 2: Shape and chill the patties

Divide the lamb mixture into 4 equal portions (about 6 oz / 170 g each). Gently shape each portion into a patty about 3 1/2–4 inches wide and 3/4 inch thick. With your thumb, press a shallow dimple in the center of each patty; this helps them cook evenly and prevents them from puffing up too much on the grill.

Place the patties on a plate or small tray, cover, and refrigerate while you prepare the sauce and toppings (10–20 minutes). This short chill helps them firm up and hold their shape on the grill.

Step 3: Make the yogurt-mint sauce

In a medium bowl, combine the Greek yogurt, chopped mint, grated garlic, lemon juice, and extra-virgin olive oil. Stir until smooth. Add 1/4 teaspoon kosher salt and a few grinds of black pepper, then taste. Adjust seasoning with more salt, lemon, or pepper as you like.

Stir in 1 tablespoon of cold water at a time until the sauce is creamy and spoonable, not stiff (you may not need all 2 tablespoons). Set aside. The flavors will continue to develop as it sits.

Step 4: Prepare toppings and buns

While the patties chill and the sauce rests, slice the cucumber into thin rounds. Wash and dry the lettuce leaves. If using tomato and red onion, slice the tomato into even rounds and cut the onion into very thin slices. Crumble the feta cheese into small, soft chunks.

Split the burger buns in half. Lightly brush the cut sides with olive oil or softened butter so they toast up golden and flavorful on the grill. Arrange all your toppings and buns near the grill so assembly is quick once the burgers are cooked.

Step 5: Preheat and prepare the grill

Preheat a gas or charcoal grill to medium-high heat, about 400–450°F (200–230°C). For a gas grill, turn the burners to medium-high, close the lid, and heat for 10–15 minutes. For a charcoal grill, build a medium-hot fire and let the coals ash over.

When hot, clean the grates with a grill brush, then lightly oil them using a folded paper towel dipped in neutral oil and held with tongs. This helps prevent sticking and gives you nice grill marks on the lamb patties.

Step 6: Grill the lamb patties and toast the buns

Place the chilled lamb patties on the hot grill over direct heat. Close the lid and cook for 4–5 minutes on the first side without moving them; this allows a good crust to form. Carefully flip the burgers and grill for another 4–5 minutes, or until nicely browned and the internal temperature in the center reaches 160°F (71°C) for fully cooked ground lamb.

During the last 1–2 minutes of cooking, place the buns cut-side down on the grill just until lightly toasted and golden, 30–60 seconds. Watch closely so they do not burn. Transfer the cooked lamb patties and buns to a tray and let the burgers rest for 3–5 minutes so the juices redistribute.

Step 7: Assemble and serve the burgers

To build each burger, place a lettuce leaf on the bottom half of a toasted bun. Add a grilled lamb patty on top. Spoon a generous amount of the yogurt-mint sauce over the burger, letting a little drip down the sides. Layer on cucumber slices, then sprinkle with plenty of crumbled feta. Add tomato and red onion slices if using. Cap with the top bun.

Serve the lamb burgers immediately while hot and juicy, with any extra yogurt sauce and toppings on the side. These are especially good with a simple green salad, grilled vegetables, or crispy potatoes.

Pro Tips

• Do not overwork the meat. Mix the lamb just until the herbs and spices are incorporated. Overmixing compacts the meat and makes the burgers tough.
• Chill the patties briefly. Even 10–15 minutes in the fridge helps the burgers firm up and hold together better on the grill.
• Use a thumbprint dimple. Pressing a shallow indentation in the center of each patty helps them cook more evenly and prevents doming.
• Mind the grill temperature. Medium-high heat gives you a good sear without burning the outside before the inside is done. Aim for an internal temperature of 160°F (71°C) for ground lamb.
• Adjust the sauce to taste. If you like it brighter, add more lemon. For more punch, add an extra pinch of salt, pepper, or a little extra garlic.

Variations

• Spicy harissa lamb burgers: Add 1–2 teaspoons harissa paste or 1/2 teaspoon red pepper flakes to the lamb mixture for a gentle heat. You can also swirl a little harissa into the yogurt sauce.
• Bunless Mediterranean bowls: Serve the grilled lamb patties over a bed of greens, cucumbers, tomatoes, olives, and grains like couscous or quinoa, drizzled with the yogurt-mint sauce and topped with feta.
• Lamb burger sliders: Form 8 small patties instead of 4 large ones and serve on slider rolls for parties or appetizers; reduce grilling time slightly (about 3–4 minutes per side).

Storage & Make-Ahead

You can mix and shape the lamb patties up to 24 hours in advance. Store them covered in the refrigerator until ready to grill. The yogurt-mint sauce can be made 1–2 days ahead; keep it refrigerated in an airtight container and stir before serving (it may thicken slightly; thin with a splash of water or lemon juice if needed). Leftover cooked lamb patties will keep in the refrigerator for 3–4 days. Reheat gently in a covered skillet over low heat or in a 300°F (150°C) oven until warmed through. Assembled burgers are best eaten fresh, but you can store leftover components separately and assemble just before serving. The sauce does not freeze well, but the uncooked patties can be frozen (well wrapped) for up to 2 months; thaw overnight in the refrigerator before grilling.

Nutrition (per serving)

Approximate values per assembled burger (1 of 4), including bun, feta, cucumber, lettuce, yogurt-mint sauce, and lamb patty: about 700 calories; 40 g protein; 45 g fat; 35 g carbohydrates; 2–3 g fiber; 8–10 g saturated fat; 900–1,000 mg sodium. Actual values will vary based on the exact bun, feta, and yogurt brands you use and how generously you apply the sauce and toppings.