# Greek Lamb Burgers with Tzatziki and Feta > 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. Canonical URL: https://www.topshelf.recipes/recipes/greek-lamb-burgers-tzatziki-feta ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 17, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 12 minutes - Total Time: 32 minutes - Servings: 7 - Difficulty: Medium - Category: Grilling ## Ingredients ### Mix and shape the lamb patties - 1 1/2 lb Ground lamb - 1/3 cup Red onion, finely chopped - 3 cloves Garlic cloves, minced (total) - 1/4 cup Fresh parsley, chopped - 1 tsp Dried oregano - 1 1/2 tsp (total) Salt and freshly ground black pepper ### Prepare the tzatziki - 1 cup Greek yogurt (for tzatziki) - 1/2 medium Cucumber, grated and drained (for tzatziki) ### Grill the burgers - 4 oz Crumbled feta cheese ### Toast buns and assemble - 4 count Burger buns ## Instructions ### 1. 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. ### 2. 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. ### 3. 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. ### 4. 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. ### 5. 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. ## Nutrition Estimated nutrition per serving (1 burger): - Calories: 435 kcal - Protein: 19.8 g - Carbohydrates: 14.2 g - Fat: 32.8 g - Saturated Fat: 15.2 g - Trans Fat: 0.1 g - Fiber: 0.9 g - Sugar: 6.3 g - Added Sugars: 0 g - Cholesterol: 87 mg - Sodium: 318 mg - Potassium: 293 mg - Calcium: 151 mg - Iron: 2.3 mg - Vitamin D: 0.2 mcg ## Tips ### 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 and 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. ## Notes ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu)