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Mini Greek Lamb Burgers

54

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

Ingredients

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

Directions

  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.

Reviews Add a comment

  • pamela joy
    12 AUG, 2012
    This is my new "go to" recipe for when I eat meat specifically a hamburger. Sorry, cows, but you got nothin' on this lamb. Btw- this little Greek girl put dill in the tzaziki vs./ mint.
    Reply
  • Mirianthe
    30 JUL, 2009
    Oops. I mean grate the firm flesh!
    Reply
  • Mirianthe
    30 JUL, 2009
    Cut the pulpy flesh from the cucumbers and grate, then squeeze in a towel. No salt needed! Add more garlic. I would double or triple the recipe. My guests love tsadziki! Also, add a little olive oil (1or 2 tsps. to the recipe as listed), and serve with Kalamata olives. Opah!
    Reply
  • Mirianthe
    30 JUL, 2009
    Cut the pulpy flesh from the cucumbers and grate, then squeeze in a towel. No salt needed! Add more garlic. I would double or triple the recipe. My guests love tsadziki! Also, add a little olive oil (1or 2 tsps. to the recipe as listed), and serve with Kalamata olives. Opah!
    Reply
  • Tamaki
    24 AUG, 2008
    It took me 1 hr and 40 mins to make these burgers (I did use around 2 pounds of ground lamb, but even so!) as opposed to 35 mins! There were many things to wash up afterwards, and my kitchen was a mess with oil splattered everywhere! Not something I am prepared to make during the week when I am working, but the ingredients were not too expensive and the burgers did taste good.
    Reply
  • dolmansaxlil
    22 AUG, 2008
    This was fantastic! I salted the grated cucumber and let it sit for about 10 minutes, then pressed the liquid out. This helped to keep the tzatziki from being too watery. I upped the garlic in the tzatziki, and added a bit to the lamb as well. Wonderful alternative to boring burgers!
    Reply
  • TexasNantz
    28 JUN, 2008
    I made with ground turkey. Added 1 tsp garlic powder to meat. Eliminated mint from sauce; added finely minced white onion and 1 tsp sugar. Excellent!
    Reply
  • letterknit
    20 JUN, 2008
    These are delicious when you have a hankering for gyros, they taste the same! I used greek yogurt (it's thicker and more like sour cream) instead of regular yogurt and added a little bit of onion to the tzatziki - yum!
    Reply
  • ABreslin
    17 JUN, 2008
    I made these with turkey instead of lamb and the result was really delicious. I'm not normally a fan of ground turkey, but it worked really well in this recipe.
    Reply
  • joieann
    15 JUN, 2008
    this lamb burgers are great
    Reply