Greek Lamb Burgers with Tzatziki Sauce

Inspired by and adapted with credit to Tasty Yummies (images from Tasty Yummies)
https://tasty-yummies.com/ 

Juicy, herb-packed lamb burgers paired with a creamy homemade tzatziki sauce. These burgers are perfect wrapped in lettuce, tucked into pita, or served on your favourite bun.

Ingredients

Lamb Burgers

  • 2 cups full-fat Greek yogurt (or non-dairy yogurt)

  • 1 cup cucumber, peeled, seeded, and finely diced

  • 2 garlic cloves, finely minced

  • 2 tablespoons fresh dill, roughly chopped

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons olive oil

  • 1 teaspoon red wine vinegar

  • Sea salt and black pepper, to taste

Suggested Toppings

  • Thinly sliced red onion

  • Lettuce, arugula, or spinach

  • Thinly sliced tomatoes

  • Additional feta cheese

  • Extra tzatziki sauce

  • Cornichon pickles or other pickles

Instructions

Make the Tzatziki Sauce

  1. Place the yogurt in a sieve or strainer lined with cheesecloth or several layers of sturdy paper towels. Set over a bowl and allow to drain for at least 1 hour. Discard the liquid.

  2. Place the diced cucumber in a clean tea towel or paper towels and squeeze firmly to remove excess liquid.

  3. In a medium bowl, combine the drained yogurt, cucumber, garlic, dill, lemon juice, olive oil, vinegar, salt, and pepper. Stir until well mixed.

  4. Cover and refrigerate until ready to use. Tzatziki will keep in an airtight container for up to 1 week.

Cook the Burgers

  1. Preheat a grill to medium-high heat. Clean and lightly oil the grates.

  2. Grill burgers for 5–6 minutes per side, or until they reach your desired doneness.

  3. While burgers cook, prepare lettuce wraps or toast buns if using.

Assemble

  1. Place each burger on a bun bottom or lettuce wrap.

  2. Top with tzatziki sauce and desired toppings.

  3. Cover with bun tops or additional lettuce, pressing gently to hold together.

Serve immediately and enjoy!

Notes & Variations

  • Lettuce wraps are a great gluten-free option, but gluten-free buns or sourdough rolls also work well.

  • Fresh oregano, parsley, or chives can be substituted for mint or dill.

  • These burgers are excellent in pita pockets or made into sliders.

  • Burgers can also be pan-fried in a skillet over medium heat if grilling isn’t an option.

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