Mini Greek Lamb Burgers

If you don't see ground lamb in the meat case, ask your butcher to grind some for you. Allow three to four of these tiny burgers for each adult. For kids, you can tuck one little burger into a miniature pita, and serve with ketchup.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield:
Mini Greek Lamb Burgers

Source: Everyday Food, July/August 2003


For Tzatziki

  • 1/2 English cucumber, peeled, seeded, 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)
  • Iceberg lettuce, for serving
  • 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 lettuce, burgers, tomato, and tzatziki.

Cook's Notes

TZATZIKI This traditional Greek dressing, made from cucumber, yogurt, and mint is a cool complement to the burgers.


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