Grilled Greek Lamb Burgers Recipe

Is it really summer if you aren’t grilling burgers at least once a week? These Greek-Inspired Grilled Lamb Burgers put a Mediterranean spin on a backyard classic. Seasoned with warm spices like cumin and paprika, the patties are juicy and fragrant, and they’re served in pita pockets with a bright, herby tzatziki, crisp lettuce, tomato, and thinly sliced red onion. The result is a lighter, fresher take on the familiar burger that’s perfect for warm evenings.

This recipe draws inspiration from Mediterranean favorites like lamb kefta and shawarma. The mix of ground lamb and ground beef gives the patties depth and richness—if you prefer, you can use only ground beef, but combining the two really enhances the flavor. The simple tzatziki adds coolness and freshness, balancing the warm spices in the meat. These burgers are easy to prepare and assemble, and they travel well to picnics, potlucks, or weeknight dinners.

Ingredients

• For the Burgers:
  • 1 pound ground lamb
  • 1/2 pound ground beef
  • 1/4 cup minced shallot (about 1 large shallot)
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons avocado oil (for grilling)
• For the Easy Tzatziki:
  • 1/2 cup plain Greek yogurt
  • 1/2 cup finely chopped mini cucumbers (from about 1 mini cucumber)
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • 1 tablespoon minced dill
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon distilled white vinegar
  • 1/4 teaspoon kosher salt
• For Serving:
  • 2 cups thinly sliced romaine lettuce
  • 1 tomato, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 2 pita breads, halved

Step-by-step

Step one: make the patties

In a large bowl, combine the ground lamb, ground beef, minced shallot, minced garlic, kosher salt, dried oregano, ground cumin, paprika, and black pepper. Mix gently until the ingredients are evenly distributed—do not overwork the meat, which can make the patties tough. Form the mixture into four patties, each about 1/2 inch thick. Set them aside while you make the sauce and heat the grill.

Step two: make the yogurt sauce

In a small bowl, stir together the Greek yogurt, finely chopped cucumber, olive oil, minced garlic, minced dill, lemon juice, white vinegar, and salt. Taste and adjust seasoning if needed. Cover and chill the tzatziki until ready to serve; chilling helps the flavors meld and keeps the sauce cool on the warm pita.

Step three: prep the grill

Preheat the grill to medium-high heat (about 400°F). If using a gas or charcoal grill, oil the grates by dipping a wadded paper towel in avocado oil and, using tongs, wiping the oil over the grates—use only a little oil to avoid flare-ups.

Step four: grill the burgers

Place the patties on the preheated grill and cook for 3 to 4 minutes on the first side. Flip and cook for about 3 more minutes for medium; cook a little longer if you prefer a more well-done burger. Remove the patties and let them rest for 5 minutes before assembling—resting helps retain juices.

Step five: stuff the pita pockets

Warm and halve the pita breads, then fill each pocket with lettuce, tomato, red onion, a burger patty, and a generous spoonful of tzatziki. Serve immediately while the patties are still warm and juicy.

Recipe FAQs

Tips, Variations & Serving Suggestions

• Substitute all ground beef if you prefer a milder flavor, but the lamb adds characteristic richness that pairs beautifully with the tzatziki.
• Add crumbled feta to the pita for extra tang, or include sliced olives for a briny boost.
• To make these ahead for a gathering, form the patties and store them covered in the fridge for a few hours before grilling; the tzatziki can be made the day before.
• Serve alongside roasted potatoes, a Greek salad, or the suggested feta fries for a full Mediterranean-inspired meal.

Nutrition (approximate per serving)

Calories: 656 kcal; Carbohydrates: 25 g; Protein: 35 g; Fat: 46 g; Saturated Fat: 17 g; Sodium: 1290 mg; Fiber: 3 g; Sugar: 4 g. Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Author: Alex Snodgrass
Course: Main Course
Servings: 4