Grilling Burgers Mediterranean Lamb Dinner

Greek Lamb Burgers with Tzatziki and Feta

Name: Greek Lamb Burgers with Tzatziki and Feta
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 lb Ground lamb; 0.33 cup Red onion, finely chopped; 3 cloves Garlic cloves, minced (total); 0.25 cup Fresh parsley, chopped; 1 tsp Dried oregano; 1.5 tsp (total) Salt and freshly ground black pepper; 1 cup Greek yogurt (for tzatziki); 0.5 medium Cucumber, grated and drained (for tzatziki); 4 oz Crumbled feta cheese; 4 count Burger buns

Juicy lamb burgers seasoned with oregano, garlic and parsley, topped with creamy homemade tzatziki and salty crumbled feta. These Mediterranean-inspired grilled burgers are bright, savory and perfect for a weekend cookout or weeknight dinner.

0.0(0 reviews)

Prep: 20m · Cook: 12m · Total32 mins

DifficultyMedium

Serves4

AuthorJake

Greek Lamb Burgers with Tzatziki and Feta

These Greek lamb burgers strike a balance between rich, rustic meat and bright Mediterranean accents: lamb’s natural fattiness carries oregano, garlic and parsley, while tangy feta and cooling tzatziki keep each bite lively. The red onion folded into the mix brings moisture and a sweet edge without overpowering, and a generous spoonful of homemade tzatziki—properly drained cucumber folded into thick Greek yogurt—adds the herbaceous, acidic counterpoint that makes the whole sandwich sing. Served on toasted buns they feel indulgent but fresh, perfect for a weekend grill or a relaxed weeknight with a salad.

What makes this version work is a few simple techniques: mix gently so the patties stay tender, indent the center to prevent doming, and add feta in the last minutes so it warms without turning into a greasy puddle. The recipe is forgiving if you want to scale up for guests or prepare elements ahead—tzatziki improves with a short chill—so it’s a great choice for cooks who want big flavor without fuss. If you enjoy lamb’s gamey depth, these burgers are a reliably bright, savory way to showcase it.

Plan your timing

Enter your target meal time:

6:25 pm–6:31 pm→Mix and shape the lamb patties

6:31 pm–6:37 pm→Prepare the tzatziki

6:37 pm–6:43 pm→Grill the burgers

6:43 pm–6:49 pm→Toast buns and assemble

6:49 pm–6:55 pm→Rest and serve

Ingredients

Yield

Instructions

Mix and shape the lamb patties

In a large bowl, combine the ground lamb with finely chopped red onion, 1 clove minced garlic, chopped parsley, dried oregano and the salt and pepper. Mix gently with your hands until just combined to avoid compacting the meat, then form into four even patties about 3/4-inch thick. Make a slight indentation in the center of each patty to help them cook evenly.

For this step

1.5 lbGround lamb
0.38 cupRed onion, finely chopped
3 clovesGarlic cloves, minced (total)
0.25 cupFresh parsley, chopped
1 tspDried oregano
1.5 tsp (total)Salt and freshly ground black pepper

Prepare the tzatziki

Grate the cucumber, squeeze out excess moisture in a clean towel or paper towels, and transfer to a bowl. Stir together the Greek yogurt, the remaining 2 minced garlic cloves, the drained cucumber and a pinch of salt and pepper; adjust to taste and refrigerate while the burgers cook to let the flavors meld.

For this step

1 cupGreek yogurt (for tzatziki)
0.5 mediumCucumber, grated and drained (for tzatziki)

Grill the burgers

Preheat the grill to medium-high and oil the grates. Grill the patties 4–5 minutes per side for medium (adjust time for desired doneness), flipping once; in the last 1–2 minutes, sprinkle crumbled feta over each patty so it softens slightly but doesn’t fully melt. Remove from the grill when cooked to your liking.

For this step

4 ozCrumbled feta cheese

Toast buns and assemble

Lightly toast the burger buns on the grill cut-side down for 30–60 seconds until golden. Spread tzatziki on the bottom bun, place the lamb patty with feta on top, add extra parsley or thinly sliced red onion if desired, and finish with the top bun.

For this step

4 countBurger buns

Rest and serve

Let assembled burgers rest for a couple of minutes to let juices redistribute and the tzatziki chill slightly. Serve immediately with lemon wedges, a simple salad or grilled vegetables for a complete Mediterranean meal.

Tips from the kitchen

Don't overwork the meat

Use light pressure when combining ingredients—mix until just homogenous to keep patties tender and avoid a dense texture.

Indent patties' centers

Press a shallow dimple in each patty with your thumb; this prevents them from doming and ensures even cooking across the surface.

Drain the cucumber thoroughly

Wrap the grated cucumber in a towel and squeeze hard to remove moisture, or the tzatziki will become watery and make the buns soggy.

Add feta at the end

Sprinkle crumbled feta on the patties in the last 1–2 minutes of grilling so it softens and warms but doesn’t melt away.

Oil the grill grates

Wipe oiled paper towel across hot grates using tongs to reduce sticking; lamb releases more fat, so a clean, hot surface promotes good sear.

Variations & substitutions

Beef–lamb blend

Mix equal parts ground lamb and ground chuck for a milder flavor and firmer texture while keeping some lamb character.

Greek chicken burgers

Substitute ground chicken, increase the parsley, and add a teaspoon of lemon zest to the mix; cook slightly longer until internal temperature reaches 165°F.

Halloumi vegetarian option

Replace the patties with thick slices of grilled halloumi and top with the same tzatziki and onion for a meat-free take with similar salty contrast.

Spicy harissa twist

Stir a tablespoon of harissa into the lamb mix and a teaspoon into the tzatziki for smoky heat that complements the yogurt’s cooling effect.

Storage & make-ahead

Store components separately: keep leftover cooked patties and buns in an airtight container in the refrigerator for up to 3 days, and tzatziki chilled for 2–3 days. For longer storage freeze raw formed patties on a tray until solid, then transfer to a freezer bag for up to 3 months; thaw overnight in the fridge before grilling. Reheat cooked patties gently in a skillet over medium-low heat or in a 300°F oven to avoid drying them out, and assemble just before serving.

What to serve with it

Serve these burgers with a crisp Greek salad (tomato, cucumber, red onion, oregano) and a pile of lemon-roasted baby potatoes or charred vegetables. For drinks, pair with a dry rosé, a light lager, or an ice-cold tsp of ouzo on the side; finish plates with extra lemon wedges and a drizzle of good olive oil for brightness.

Frequently asked questions

Can I use ground beef instead of lamb?

Yes—ground beef works if you prefer a subtler flavor; mix in a little extra oregano and lemon zest to mimic the lamb’s earthiness, or do a half-and-half blend for balance.

How do I know when lamb burgers are done?

Use an instant-read thermometer: medium lamb is about 145°F, medium-well 150–155°F; remove them a few degrees below target and let rest since carryover will raise the temperature.

My tzatziki became runny—how can I fix it?

Chill it for at least 30 minutes so flavors meld and moisture reins in; if still watery, stir in a tablespoon of strained Greek yogurt or a small pinch of cornstarch dissolved in cold water to thicken slightly.

Will the feta melt if I put it on earlier?

Feta softens but doesn’t truly melt; adding it too early will warm it excessively and make it lose its crumbly texture, so add during the last minute or two to keep pleasant contrast.

How can I prevent the burgers from falling apart on the grill?

Ensure the mix has enough fat (lamb usually does) and chill patties for 15–20 minutes before grilling to firm them; avoid pressing down while cooking and flip only once.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Mix and shape the lamb patties

Ground lamb1.5 lb
Red onion, finely chopped0.38 cup
Garlic cloves, minced (total)3 cloves
Fresh parsley, chopped0.25 cup
Dried oregano1 tsp
Salt and freshly ground black pepper1.5 tsp (total)

Step 2: Prepare the tzatziki

Greek yogurt (for tzatziki)1 cup
Cucumber, grated and drained (for tzatziki)0.5 medium

Step 3: Grill the burgers

Crumbled feta cheese4 oz

Step 4: Toast buns and assemble

Burger buns4 count

Nutrition Facts

Per serving: about 1 cup (320g)

Calories778

Total Fat56.8g

Saturated Fat27.1g

Trans Fat0.3g

Polyunsaturated Fat4g

Monounsaturated Fat20.4g

Total Carbohydrates17.4g

Dietary Fiber1.2g

Total Sugars6.5g

Protein47.7g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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