Greek-Style Lamb Burgers with Minted Yogurt Sauce

6 servings
  • For yogurt sauce:
  • 1 12 -ounce container plain yogurt
  • 2 small garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
  • 3 tablespoons shredded fresh mint leaves, or to taste
  • For burgers:
  • 2 pounds ground lamb
  • 1/2 cup crumbled feta cheese
  • 1/2 cup finely chopped pitted Kalamata olives (12 to 15)
  • 6 small pita loaves, each split halfway around edge to form a pocket
  • 2 small vine-ripened tomatoes, sliced
  • 2 small green bell peppers, cut into rings
  • 1 red onion, sliced thin
  • Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer drained yogurt to a small bowl and stir in garlic paste and mint.

  • Make burgers: Prepare grill. Handling lamb as gently as possible, in a bowl combine lamb with feta and olives and form into six 1-inch-thick patties. Season burgers lightly with salt and pepper to taste and grill on an oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side for medium-rare.

  • Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce.

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