Greek-Style Lamb Burgers
This post may contain affiliate links. Read my full disclosure policy. If you like Greek food, you’ll love these flavorful lamb burgers topped with tzatziki, feta, tomatoes and red onions. These Greek-style lamb burgers topped with tzatziki, feta, and all the fixins’ are a fun way to change up the standard cookout fare. The secret to making the burgers extra flavorful and juicy is mixing a panade, or bread and milk paste, into the ground meat along with lots of seasoning. You can’t taste the panade, but it guarantees tender and juicy burgers every time, especially if you like your burgers a little more well done or you accidentally overcook them (a little insurance never hurts!). If you can’t find ground lamb, feel free to substitute 80/20 ground beef. What You’ll Need To Make Greek-Style Lamb Burgers Step-by-Step Instructions Combine the bread pieces and milk in a medium bowl. Mash with a fork until a paste forms. Add the shallots, garlic, mint, oregano, salt, and pepper. Mix well. Add the lamb. Use your hands to mix until well combined. Form the meat mixture into 6 oval-shaped patties about ½-inch thick. Oil the grilling grates. Grill the patties, covered, until nicely browned on the first side, 2 to 4 minutes. Flip the burgers and cook for a few minutes more until desired doneness is reached. Place the burgers on a tray and cover with foil while you warm the pita rounds on the grill. Assemble the burgers and pass the toppings and tzatziki sauce alongside. 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Combine the bread pieces and milk in a medium bowl. Mash with a fork until a paste forms. Add the shallots, garlic, mint, oregano, salt, and pepper; mix well. Add the lamb, then use your hands to mix until well combined. Form the meat mixture into 6 oval-shaped patties about ½-inch thick. Oil the grilling grates. Grill the patties, covered, until nicely browned on the first side, 2 to 4 minutes. Flip the burgers and cook for a few minutes more until desired doneness is reached. Place burgers on a tray and cover with foil while you warm pita rounds on the grill. Assemble the burgers and pass toppings and tzatziki sauce alongside. Note: There are two types of pita bread: pita pockets and pocketless pitas. You can use either for this recipe. For pita pockets, be sure they are at least 6 inches wide. Trim off the top ¼ of each round and stuff the burgers and toppings inside. For pocketless pitas, serve burgers open-faced or, if pitas are large enough, wrap them around burgers. Make-Ahead/Freezer-Friendly Instructions: The uncooked burgers can be made and refrigerated up to one day ahead of time or frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed. Preheat the grill to high heat. Combine the bread pieces and milk in a medium bowl. Mash with a fork until a paste forms. Add the shallots, garlic, mint, oregano, salt, and pepper; mix well. Add the lamb, then use your hands to mix until well combined. Form the meat mixture into 6 oval-shaped patties about ½-inch thick. Oil the grilling grates. Grill the patties, covered, until nicely browned on the first side, 2 to 4 minutes. Flip the burgers and cook for a few minutes more until desired doneness is reached. Place burgers on a tray and cover with foil while you warm pita rounds on the grill. Assemble the burgers and pass toppings and tzatziki sauce alongside. Note: There are two types of pita bread: pita pockets and pocketless pitas. You can use either for this recipe. For pita pockets, be sure they are at least 6 inches wide. Trim off the top ¼ of each round and stuff the burgers and toppings inside. For pocketless pitas, serve burgers open-faced or, if pitas are large enough, wrap them around burgers. Make-Ahead/Freezer-Friendly Instructions: The uncooked burgers can be made and refrigerated up to one day ahead of time or frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed. Pair with Nutrition Information Powered by Per serving (6 servings) Serving size: 1 burger Calories: 514 Fat: 29 g Saturated fat: 12 g Carbohydrates: 40 g Sugar: 2 g Fiber: 5 g Protein: 26 g Sodium: 456 mg Cholesterol: 83 mg Per serving (6 servings) Serving size: 1 burger Calories: 514 Fat: 29 g Saturated fat: 12 g Carbohydrates: 40 g Sugar: 2 g Fiber: 5 g Protein: 26 g Sodium: 456 mg Cholesterol: 83 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Beef, Lamb, Veal & PorkDinnerFreezer-FriendlyMake-AheadQuick & EasySandwiches, Burgers & QuesadillasGreekMiddle Eastern Beef, Lamb, Veal & Pork Dinner Freezer-Friendly Make-Ahead Quick & Easy Sandwiches, Burgers & Quesadillas Greek Middle Eastern