Greek Lamb Burger with Tzatziki Sauce
Slide over beef burger, the Greek Lamb Burger with Tzatziki Sauce is in the building! Juicy lamb patties, topped with homemade Tzatziki and fresh feta crumbles served on a toasted ciabatta bun with tomatoes and red onions. This burger is perfect for entertaining or anytime you want to upgrade your traditional cookout fare.
If you love lamb, you should also check out my Roasted Rack of Lamb, Lamb Meatballs with Buttery Lemon Orzo & Tzatziki, Red Wine Braised Leg of Lamb, or Instant Pot Curry Australian Lamb Shanks.
Did you know? Ground lamb has a very high amount of protein that will not only benefit your muscle growth but also treat your taste buds! Greek cuisine has over 4,000 years of culinary history that consists of awesome flavors. Anytime you can add fresh rosemary, thyme, oregano, and basil together under one roof you can be guaranteed the result will be tasty.
I remember the first time I experienced Greek food. I loved the experience so much that I couldn’t resist adding it to my regular dining routine. Greek seasonings, herbs, and spices added to ground lamb can only take your burger to new heights.
Making the Greek Lamb Burgers with Tzatziki Sauce:
Before I begin to build this awesome burger, I like to start with the Greek Tzatziki sauce. Tzatziki sauce consists of Greek yogurt, cucumber, lemon juice, and fresh dill.
You want to peel the skin from the cucumber first then chop it into small pieces. Be sure to remove the moisture from the cucumber pieces by squeezing in between a paper towel. This keeps the sauce from being runny.
For the lamb patties, the fresh rosemary will need to be chopped into small pieces. Once you add that to the remaining ingredients, form your patties into a size that will cover your bun of choice. I am a huge fan of seasoning and striking the perfect balance is equally important.
Be sure to cook your lamb patties for 5 minutes on each side then allow to cool to prevent the juices from making your bottom bun soggy — and it helps to lock in the juiciness.
The soft buttery ciabatta bun served slightly oven-toasted will make you wonder why you don’t have this burger on a daily basis.
The Mediterranean Feta Cheese goes on top once the patty is cooked and will become the X-factor giving your burger an element of surprise.
This burger will be full of moisture and flavor that will put a smile on the faces of all that give this a try. When it’s time to spice up your burger night make this Greek Lamb Burger and you will be pleasantly surprised.
Fan of burgers? Then you’ll definitely want to check out my Double Burger With Fried Cheese, Texas Toast Double Cheeseburger, or Double Cheesy Buffalo Chicken Burger recipe!
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Greek Lamb Burgers with Tzatziki Sauce
- Total Time: 25 minutes
- Yield: 2 1x
Description
Slide over ground beef burger, the Greek Lamb Burger with Tzatziki Sauce is in the building!
Ingredients
For the lamb burger patties:
- 1 lb. Ground Lamb
- 1 tbsp. Fresh Rosemary
- 1 tsp. Oregano
- 1 tsp. Parsley Flakes
- 1 tsp. Basil Flakes
- 1 tsp. Ground Nutmeg
- 1/2 tsp. Garlic Powder
- 1 tsp. Black Pepper
- 1/2 tsp. Himalayan Salt
- 1 Large Organic Egg
- 1/3 cup Grated Parmesan Cheese
For the Tzatziki Sauce:
- 5 oz. Greek Yogurt
- 1 Cucumber
- 1 tsp. Fresh Dill
- 1 tbsp. Fresh Lemon Juice
- 1 tsp. Minced Garlic
- 1 tbsp. Parsley Flakes
- 1/2 tsp. Ground Cinnamon, optional
- 1 tsp. Black Pepper
- 1/2 Himalayan Salt
Burger condiments:
- 1 Tomato
- 1 Red Onion
- 1/2 cup Mediterranean Feta Cheese
- 2 Ciabatta Buns
- 1 Handful Fresh Arugula
Get Recipe Ingredients
Instructions
- Begin by making the Tzatziki sauce. Peel the skin of the cucumber and chop into small pieces. Drain the juices by squeezing with hands and place in a small bowl. Pull the amount of fresh dill needed. Add dill and all remaining ingredients. Whisk (paid link) together until smooth. Set to the side.
- Pick the herbs from the fresh rosemary stick and chop into small pieces until you have 1 tablespoon. Add ground lamb into a large bowl along with rosemary and all remaining lamb ingredients. Mix using hands. Add egg and Parmesan cheese to lamb. Continue blending with hands then form patties into the desired size.
- Heat cooking pan to medium heat and add 1 tablespoon olive oil. Cook lamb patties for 5 minutes on each side. Remove from heat and allow to rest.
- Cut your red onion and tomato into slices. Slice your ciabatta bun in half. Add butter and lightly toast in the oven on broil until the edges are golden brown.
- Build your burger by adding the Tzatziki Sauce to both sides of the bun, your tomato slice, arugula, red onion, add lamb patty on top. Place the Mediterranean Feta Cheese over the lamb patty then top off with bun. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilled
- Cuisine: Greek
Nutrition
- Calories: 562
- Sodium: 762mg
- Fat: 22g
- Protein: 61.4g
- Cholesterol: 228mg
This sounds good. Many other recipes state to refrigerate the patties prior to cooking. Would you recommend that? Also, can I mix the lamb a day ahead?
Thank you
Hello, Libby! I don’t find that refrigerating the lamb patties prior to cooking is required. However, you can certainly prepare the patties ahead of time and refrigerate them (no more than 1-2 days).
This looks so delicious! I want to leave out the Parmesan cheese, though. Could you advise me on how to get the balance right without it?
Hi, Emily! The parmesan is key for the moisture of the lamb patty. Unfortunately, I have not tested this recipe omitting or replacing the parmesan cheese.
Very good. I substituted dry dill and rosemary because that’s what I had on hand. I used regular yogurt that I had in the fridge but squeezed a lot of the moisture out. I also grated the cucumber rather than dicing it. I’m not sure if you meant a pickle size cucumber or a large one. I used about 8″ of a 1.5″ diameter cuc and it seemed like a lot.
Awesome, Tom! Glad you enjoyed it, and yes, it is all about preference so you can use less cucumber. And grating the cucumber works too. Thanks again!
This burger recipe is so good! I didn’t do the tzatziki (don’t like dill or cukes) and I went for different toppings/condiments but this burger would be a superstar anywhere. I’ve been talking this recipe up to anyone who will listen! 🙂
I made 4 quarter-pound patties and they cooked up pretty quick.
Sasen this is honestly my favorite burger creation and I’m glad you enjoyed it!
Made these tonight and they are absolutely delicious! The pictures you provided prompted me to cook them in our cast iron pan instead of grilling, which I think would have dried them out. Juicy and so flavorful. My husband and I grew up in S. Dakota and never had lamb. As an adult, I love it!
Thanks so much for sharing Barb! I am super glad you all enjoyed them!!
My husband and I love this recipe! They are so flavorful and juicy – far from a basic burger. I like to add a roasted red pepper (in lieu of tomato) to mine, but as long as there is feta cheese on top, you really can’t go wrong. Delicious!
The roasted red pepper sounds fantastic! I’ll have to try that one out for myself. Glad you enjoyed it, Allie!
I made these burgers and they 👏🏾 are 👏🏾the 👏🏾best👏🏾. Your recipe for Lamb Burgers rock! They were the juiciest burger recipe I ever made. Thank you for sharing!
Smiling from ear to ear with all those claps!! Thank you. I’m so glad you enjoyed it! This is one of my absolute favorite burgers.
I was craving lamb burgers and these were perfect. Probably the best I’ve ever had!
Jen this is so awesome to hear!!! Thank you for sharing!
I saw this recipe a couple of weeks ago and just yesterday I managed to prepare it. It was delicious
Thanks, Ivan! Glad you got a chance to try it — and more importantly that you enjoyed it!