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Greek flavors combine to make a moist, juicy, tasty and lean burger! Tzaziki, the traditional Greek yogurt sauce, is delicious as a dip for vegetables, too.


  • 1 1/2 pounds ground lamb
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 tablespoon freshly chopped dill
  • 1 tablespoon freshly chopped mint
  • 1 teaspoon freshly chopped oregano
  • 1 teaspoon freshly grated lemon zest
  • Salt and freshly ground pepper
  • 4 Brioche Buns
  • 1 heirloom tomato, sliced or 1/2 cup Roasted Red Peppers or 1/2 cup Pickled Onions
  • Tzaziki Sauce
  • 1 seedless cucumber
  • 1 cup Greek yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon freshly chopped dill
  • 1 tablespoon freshly chopped mint
  • 1 tablespoon lemon juice
  • 1 splash Ouzo
  • Spinach Feta Salad
  • 1 cups baby spinach leaves
  • 1/4 cup crumbled feta cheese
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons extra-virgin olive oil


  1. Combine the ground lamb, shallot, garlic, dill, mint, oregano, lemon zest, salt and pepper in a mixing bowl. Form 4 patties with the mixture, being sure not to pack the meat too tight.
  2. Meanwhile, make the Tzaziki by peeling, seeding and shredding the cucumber, then squeeze it dry in a dish towel. Combine the cucumber with the yogurt, garlic, dill, mint and Ouzo. Season with salt and pepper. Refrigerate until ready to use, preferable a half hour or more, to allow the flavors to meld.
  3. To serve, toss the spinach leaves with the balsamic vinegar and olive oil and gently stir in the feta cheese. Grill the burgers on your backyard BBQ or on a stovetop grill pan until browned but still slightly pink in the center, about 7 minutes total. Toast the buns on the grill until they begin to caramelize, about 1 minute. Assemble the burgers by spooning Tzaziki on the bottom bun, topping it with a burger, then a slice of tomato, then another spoonful of Tzaziki and a handful of the spinach and feta salad on top.
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