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If you’re grilling burgers, shake things up a little with these Greek-Inspired Grilled Lamb Burgers.
I know some folks are a little hesitant to cook with lamb meat and prefer beef but I absolutely love the combination of beef and lamb in these burgers. While you can absolutely use beef only in this recipe, I really encourage you to try the combination of lamb and beef for an elevated flavor that will really take your burgers to the next level.
This recipe was inspired by the flavors of classic Mediterranean dishes like Lamb Kefta and beef shawarma. Each burger patty is filled with warming spices like cumin and paprika, then grilled to perfection. Instead of classic burger buns, I opted to serve these burgers in pita pockets packed full of a cooling and herby Tzatziki sauce, lettuce, tomato, and onions. This results in a perfectly tender burger with a freshness that you can’t get enough of. They just feel lighter, brighter, and just a great twist on a classic American hamburger.
I know these Greek-Inspired Grilled Lamb Burgers are going to be a hit on your tables all spring and summer long! I know I’ll be serving these up, probably with my favorite Greek-style potatoes — YUM!
Greek-Inspired Grilled Lamb Burgers
For the Burgers:
- 1 pound ground lamb
- ½ pound ground beef
- ¼ cup minced shallot or 1 large shallot
- 2 garlic cloves minced
- 1 ½ teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 ½ teaspoons Kosher salt
- ½ teaspoon freshly ground black pepper
For the Easy Tzatziki:
- ½ cup greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 garlic clove minced
- 1 tablespoon minced dill
- ½ cup finely chopped mini cucumber 1 mini cucumber
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon distilled white vinegar
- ¼ teaspoon Kosher salt
- 2 cups thinly sliced romaine
- 1 tomato thinly sliced
- ½ small red onion thinly sliced
- 2 pita breads cut in half to make 4 pita pockets
Form the Burgers:
- In a large bowl, combine the lamb, beef, shallot, garlic, oregano, cumin, paprika, salt and pepper and mix until just combined (try not to overwork the meat). Form into 4 patties, shape the patties so they are about ½ inch thick. Set aside.
Make the Easy Tzatziki:
- Meanwhile, in a small bowl, combine the yogurt, olive oil, garlic, dill, cucumber, lemon juice, vinegar and salt. Stir to combine and set aside until ready to serve. This keeps well in the refrigerator for up to 6 days.
Prep the Grill:
- Preheat the grill over medium-high heat (350- 400 degrees F). When the grill is hot, oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure fire way to start a good flare-up—a little goes a long way here.)
Grill the Burgers:
- To the greased grates, gently add the burgers to the grill. Cook on one side for 3-4 minutes until browned and they easily lift off the grates. Flip and cook on the other side until the burgers are done to your liking, about 3 more minutes for Medium. Remove from the grill and let rest for 5 minutes.
- Serve in the pita pockets filled with lettuce, tomato, onion, and a big drizzle of the tzatziki.
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.