Recipe courtesy of Susan Mello

My Big Fat Greco Inspired Burger

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  • Level: Easy
  • Total: 34 min
  • Prep: 20 min
  • Cook: 14 min
  • Yield: 6 servings
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Tzatziki with feta:

1 small cucumber

1 1/2 cups plain yogurt

1 clove garlic, minced

3 tablespoons fresh dill

1/2 cup crumbled Greek feta cheese

Grilled Eggplant:

3 tablespoons white wine vinegar

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup olive oil

1 large eggplant


2 pounds ground lamb

3/4 cup chopped fresh mint leaves

1 1/2 tablespoons ground cumin

Salt and pepper

Oil, for brushing on the grill rack

6 small pita breads

3 cups chopped romaine lettuce


  1. Prepare an open grill for moderate direct-heat cooking
  2. Seed and chop the cucumber. In a medium bowl, stir together the cucumber, yogurt, garlic, dill and feta. Refrigerate and chill for 1 hour.
  3. In a small bowl, combine vinegar, oregano, salt and pepper. Whisk in oil until thick and well blended. Cut the eggplant into 1/2-inch rounds. Arrange in a 13 by 9 by 2-inch baking dish; coat well with dressing. Grill eggplant until tender, about 3 minutes each side, keep warm.
  4. Lamb burger:
  5. In a large bowl blend together lamb, mint, cumin, salt and pepper, to taste. Form 6 patties.
  6. Before grilling burgers, brush the grill rack with oil. Place the patties on the rack turning once, 4 minutes each side.
  7. Cut pitas horizontally and lightly toast over indirect heat.
  8. Assemble burgers as follows: pita bottom, lettuce, burger topped generously with tzatziki, a slice of grilled eggplant, and the top of the pita.

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