Gyro-Style Lamb Burgers with Tzatziki and Grilled Onions

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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Burgers and Onions:

1 1/2 pounds ground lamb

2 teaspoons ground coriander

3 tablespoons finely chopped fresh mint

Kosher salt and freshly ground black pepper

Olive oil, for the skillets

1 large red onion, peeled and sliced into 4 thick slices


8 ounces Greek yogurt

1 clove garlic, minced

Zest of 1/2 lemon

1/4 cup minced cucumber

1 1/2 tablespoons finely chopped fresh dill

1 tablespoon finely chopped fresh mint

Kosher salt and freshly ground black pepper


4 small soft pitas, toasted if desired

Chopped tomato, for serving

Chopped romaine lettuce, for serving


  1. Prepare a grill for medium-high heat. If using a charcoal grill, build the hot coals evenly over the bottom. Heat 2 flat cast-iron skillets over direct heat.
  2. For the burgers and onions: Combine the lamb, coriander and mint in a large bowl. Form the meat mixture into 4 equal thin half-moon shaped patties. Season the patties with salt and pepper on both sides. Add a splash of oil to the cast-irons. Cook the patties 3 to 5 minutes, allowing the meat to get a nice crust. Flip and cook for an additional 2 to 3 minutes. Remove the burgers from the heat and let rest 2 to 3 minutes before assembling the burgers.
  3. Meanwhile, drizzle the onions with oil and season with salt and pepper. Grill, flipping once, until softened and charred, about 5 minutes.
  4. For the tzatziki: Add the yogurt, garlic, lemon zest, cucumber, dill and mint to a large bowl and mix to combine. Season with salt and pepper.
  5. To serve: Spread some tzatziki over each pita, add a patty to one half of each pita, top with some grilled onion and add some chopped tomato and lettuce. Fold the other half of each pita over. Serve!
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