Greek Lamb Burger with Tzatziki

Get ready for a Mediterranean flavor explosion that’ll make your regular burger nights feel like a vacation! This Greek-inspired lamb burger combines succulent meat with cool, creamy tzatziki sauce for a combination that’s absolutely irresistible.

The secret to this burger’s incredible taste lies in its aromatic blend of fresh herbs and spices, perfectly complemented by the tangy tzatziki sauce. Each bite delivers a beautiful balance of warm, seasoned lamb and refreshing cucumber-yogurt coolness.

Ingredients

For the lamb burger patties:

• 1 lb ground lamb
• 1 tbsp fresh rosemary
• 1 tsp oregano
• 1 tsp parsley flakes
• 1 tsp basil flakes
• 1 tsp ground nutmeg
• 1/2 tsp garlic powder
• 1 tsp black pepper
• 1/2 tsp Himalayan salt
• 1 large organic egg
• 1/3 cup grated Parmesan cheese

For the Tzatziki Sauce:

• 5 oz Greek yogurt
• 1 cucumber
• 1 tsp fresh dill
• 1 tbsp fresh lemon juice
• 1 tsp minced garlic
• 1 tbsp parsley flakes
• 1/2 tsp ground cinnamon (optional)
• 1 tsp black pepper
• 1/2 tsp Himalayan salt

For assembly:

• 2 ciabatta buns
• 1 tomato
• 1 red onion
• 1/2 cup Mediterranean feta cheese
• 1 handful fresh arugula

Steps

1. Start with the tzatziki sauce. Peel and finely dice the cucumber (pieces should be no larger than 1/4 inch). Place diced cucumber in a clean kitchen towel and squeeze firmly to remove excess moisture – this prevents watery sauce. Combine with Greek yogurt, fresh dill, lemon juice, garlic, parsley, cinnamon (if using), pepper, and salt in a bowl. Whisk until smooth and chill for at least 15 minutes to allow flavors to meld.
2. For the patties, finely chop fresh rosemary until you have 1 tablespoon – avoid woody stems. In a large bowl, combine ground lamb with herbs and spices. Add egg and Parmesan, then mix gently with your hands just until combined – overmixing will make tough burgers. Form into 2 equal patties, making them slightly larger than your buns as they’ll shrink during cooking. Press a small dimple in the center of each to prevent doming.
3. Heat a heavy-bottomed pan over medium-high heat (375°F/190°C). Add 1 tablespoon olive oil. Cook patties for 5 minutes per side for medium doneness (internal temperature of 160°F/71°C). Let rest for 3-5 minutes to retain juices.
4. While burgers rest, slice tomato and red onion into 1/4-inch rings. Split ciabatta buns and brush with butter. Toast under broiler for 1-2 minutes until golden brown – watch carefully to prevent burning.
5. Assemble burgers by spreading generous portions of tzatziki on both bun halves. Layer bottom bun with tomato, arugula, red onion, lamb patty, and feta cheese. Top with remaining bun and serve immediately while hot.

Smart Swaps

• Substitute ground turkey for lamb (use 2 tablespoons olive oil when cooking to maintain moisture)
• Try whole wheat pita instead of ciabatta buns to reduce calories
• Use dairy-free yogurt and skip the feta for a lactose-free version

Make It Diabetes-Friendly

• Replace ciabatta with high-fiber whole grain buns (reduces net carbs by 12g per serving)
• Use sugar-free yogurt for tzatziki (saves 4g carbs per serving)
• Serve open-faced to halve bread portion
• Pair with a side salad instead of fries to keep glycemic load low

Pro Tips

• Let meat come to room temperature 30 minutes before cooking for even doneness
• Make tzatziki up to 24 hours ahead for better flavor development
• Don’t skip resting the meat – it’s crucial for juicy burgers