Greek-Inspired Lamb Burgers with Herb-Feta Yogurt Sauce
Learn how to make restaurant-quality Greek lamb burgers with creamy feta herb sauce in 40 minutes. A
These aren’t your average backyard burgers. The lamb is kissed with cumin and oregano, then seared until a deep mahogany crust forms. The sauce tangles bright feta with cooling yogurt and fresh dill— spoonfuls of the Aegean on your plate.
Ingredients
Serves 4
- 400g lean ground lamb
- 1 tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp sea salt
- ¼ tsp black pepper
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 150g non-fat Greek yogurt
- 40g reduced-fat feta cheese, crumbled
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 4 whole wheat burger buns
- 1 medium tomato, sliced
- ¼ English cucumber, sliced
- 4 butter lettuce leaves
Method
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Step 1: Combine lamb with oregano, cumin, salt, pepper, half the onion, and half the garlic in a bowl. Mix gently with clean hands—overworking creates dense burgers. Divide into 4 equal portions (about 100g each) and shape into patties slightly wider than your buns. Refrigerate for 10 minutes to firm up.
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Step 2: While patties chill, make the sauce: whisk Greek yogurt, remaining onion, remaining garlic, feta, dill, lemon juice, and a pinch of salt until slightly thickened. Taste and adjust lemon. Cover and refrigerate.
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Step 3: Heat a large cast-iron skillet over medium-high heat until a drop of water beads and evaporates in 2 seconds. Add olive oil and swirl to coat. Place patties flat and listen for the sizzle—you want an audible hiss, not screaming (too hot) or silence (too cold).
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Step 4: Sear patties without moving for 3-4 minutes until a deep caramelized crust forms on the bottom. Flip and cook another 3-4 minutes for medium doneness (internal temp 70°C/158°F). Rest in the pan with lid cracked for 2 minutes—this carries over cooking and redistributes juices.
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Step 5: Toast buns cut-side down in the same skillet for 30 seconds until golden. Build burgers: lettuce on bottom bun, lamb patty, generous spoonful of feta sauce, tomato and cucumber slices, top bun.
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Step 6: Serve immediately with extra sauce on the side. The sauce should be thick but spoonable—runny means under-drained yogurt or too much lemon.
Nutrition (per serving)
| Calories | 485 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 38 g |
| Fat | 22 g |
| Fiber | 6 g |
Tags & Keywords
- healthy greek recipes
- low calorie greek dinner
- greek
- greek-recipes
- lamb
- 35-minute weeknight dinner
- low-calorie
- low-calorie-recipes
- high-protein
- high-protein-recipes
- quick-dinner
- weeknight-dinner
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