Greek Lamb-Feta Burgers With Cucumber Sauce

Greek Lamb-Feta Burgers With Cucumber Sauce

56

"These grilled lamb burgers are served with slices of ripe tomatoes and red onion in pita bread with a fresh tasting cucumber sauce seasoned with fresh mint and garlic."

Ingredients

{{adjustedServings}} servings 650 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 650 kcal
  • 32%
  • Fat:
  • 46.8 g
  • 72%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 761 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  1. Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
  2. Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
  3. Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.
  4. Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 4 to 5 minutes per side for medium to medium-well burgers.
  5. Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.

Footnotes

  • For gas grill
  • About 20 minutes before serving, preheat grill with all burners on high for about 10 minutes. Use a wire brush to clean rack, then use tongs to wipe a rag soaked in vegetable oil over it. Close lid and let reheat. Add burgers; cook, covered, about 4 to 5 minutes per side for medium-well.
  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews

56
  1. 76 Ratings

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This is by far one of the best recipes on this site. I'm obsessed with it. My changes: I use plain yogurt instead of sour cream, I use a whole pita and just fold it over on itself instead of u...

Awesome! Both the lamb patties & the sauce are excellent! I did swap out fresh dill for the mint in the cucumber sauce.

These were delicious but extremely messy to eat. The cucumber sauce made this recipe, it was so tasty. I will be making these a lot over the summer as they are very quick and easy.