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Mini Greek Lamb Burgers


These lamb sliders are topped with cool and creamy tzatziki for a Greek twist on a classic.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield:

Source: Everyday Food, July/August 2003


For Tzatziki

  • 1/2 English cucumber, peeled, and grated (3/4 cup)
  • 1/2 cup plain yogurt, preferably whole milk yogurt
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons chopped fresh mint
  • 1 small garlic clove, minced
  • Salt and pepper

For Lamb Burgers

  • 1 1/2 pounds ground lamb
  • 1/2 small onion, minced (1/4 cup)
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
  • Salt and pepper
  • 4 pieces pita bread (6 inches each)
  • 2 medium beefsteak tomatoes, sliced, for serving


  1. Heat grill or grill pan to high. Make tzatziki: In a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover, and refrigerate until ready to use.

  2. Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about 3/4 inch thick. Grill until medium-rare, 2 to 3 minutes per side.

  3. To serve, warm pitas on the grill or directly over a gas burner, turning occasionally. Halve pitas, and fill with burgers, tomato, and tzatziki.

Cook's Notes

Allow 3 to 4 of these tiny burgers for each adult. For kids, you can tuck 1 little burger into a miniature pita, and serve with ketchup.

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