Recipe courtesy of Gourmet Magazine

Greek-Style Lamb Burgers with Minted Yogurt Sauce

  • Level: Easy
  • Yield: 6 servings
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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


  1. 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.
  2. 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.
  3. Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce.
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