Recipes Ingredients Meat & Poultry Lamb Recipes Grilled Lamb Burgers with Yogurt-Feta Sauce By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 19, 2018 Print Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 30 mins Total Time: 40 mins Servings: 4 Parsley can be so much more than a garnish! Here, it adds fresh flavor to each component of these Greek-inspired lamb burgers: the patties, the yogurt-feta sauce, and the chopped tomato salad. Ingredients 1 bunch flat-leaf parsley 1 ¼ pounds ground lamb Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil, plus more for brushing 4 ounces feta, drained and crumbled (¾ cup) 7 ounces plain Greek yogurt (¾ cup) 1 tomato (about 7 ounces), cored and coarsely chopped 4 brioche buns, preferably seeded, split Rosemary Shoestring Fries, for serving Directions Preheat grill to medium-high. Pluck parsley leaves and tender upper stems, discarding tough lower stems. Chop half of parsley (you should have about 1/2 cup packed). Gently fold half of chopped parsley into lamb just until evenly combined (do not overmix, or patties will be tough). Form into 4 patties slightly wider than buns, each about 1/2 inch thick. Season generously with salt and pepper; brush with oil. Stir together cheese, yogurt, and remaining 1/4 cup chopped parsley; season with salt and pepper. In another bowl, stir together tomato, whole parsley leaves and tender stems, and oil; season with salt. Brush grates with oil and grill patties, flipping once, until charred in places and cooked to desired doneness, 5 to 7 minutes for medium-rare; 9 to 11 minutes for medium. Transfer to a plate and let stand a few minutes. Meanwhile, grill split sides of buns just until charred in places, about 30 seconds. Divide patties, yogurt-feta sauce, and tomato salad evenly among buns. Serve immediately, with fries. Variations These burgers can also be made with ground beef. Print