Greek Lamb Burgers with Herb-Feta Yogurt Sauce

Method

1. Step 1: Combine ground lamb with oregano, cumin, smoked paprika, salt, and pepper in a large bowl. Mix gently with clean hands until just combined—overworking creates tough burgers.

2. Step 2: Divide mixture into 4 equal portions (about 125g each) and form into patties slightly wider than the buns, about 1cm thick. Press a shallow indent in the center of each patty to prevent bulging during cooking. Set aside.

3. Step 3: For the sauce, combine Greek yogurt, crumbled feta, diced cucumber, dill, minced garlic, lemon zest, and lemon juice in a small bowl. Mash feta slightly with a fork to create a textured sauce. Season with a pinch of salt and pepper. Refrigerate until needed.

4. Step 4: Heat olive oil in a large skillet over medium-high heat until shimmering. Add lamb patties and cook for 4-5 minutes per side for medium doneness—internal temperature should reach 70°C. The exterior should develop a deep golden-brown crust.

5. Step 5: While patties rest for 2 minutes, toast the burger buns cut-side down in the same skillet until golden, about 30 seconds.

6. Step 6: Assemble burgers: layer lettuce on the bottom bun, add the lamb patty, top with tomato slices and red onion rings, then generously spoon the herb-feta yogurt sauce over the top. Close with the bun top.