Fresh rosemary, oregano and lemon rind harmonize with the richness of lamb and feta cheese in this burger. If you don't want to make the Greek sauce, serve with a drizzle of plain, fat-free yogurt. Tuck tomato slices and lettuce leaves into the pita pockets, if desired. Serve with fresh fruit and lemonade.
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
Combine first 8 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 165°. Remove from grill; let stand 5 minutes. Place 1 patty in each pita half; drizzle each serving with 1 tablespoon Easy Tzatziki Sauce.
I have rosemary and oregano growing in my garden so this recipe caught my attention when I decided to serve lamb burgers to dinner guests. Alas I had no "reduced fat" feta (only full fat!) Guests had fun stuffing their pitas with the garlicky rich burger, lettuce and tomato and spooning in the Tzatziki Sauce. Make more of the sauce than recommended as guests used way more than a Tablespoon! Served with a fingerling potato and green bean salad, it was a great summer meal. I will make it again. I read other reviewers tips about making the burgers into an oval and looking for "better" pitas that don't break apart. Thanks reviewers!!
This is a great recipe. I just the burger on top of the pita and then top with a greek farmers salad, tzatziki and hummus on the side. Rave reviews from guests every time, but also a weekly favorite of my kids.
Lamb Burgers were great. The pitas that I bought were whole wheat and were difficult to get the burgers in without breaking the pitas apart. I used low fat tzatziki sause just to reduce prep time. Would definitly make again but would look for better pita bread.
Fantastic take on burgers! I made these and served them on toasted wheat hamburger buns. I spread a tablespoon of plain yogurt on the top bun instead of the usual mayo. I didn't make the sauce, but instead topped with a mixture of 1/2 c. feta cheese, 1 diced tomato and 1/2 diced cucumber. I served with dark beer and greek-seasoned oven fries.
Delicious! My husband and I agreed that we would definitely want to make them again. I used all lamb, because that's what I had. We grilled the burgers, and put tomato slices and spinach dressed with a little balsamic vinaigrette in the pitas with the burgers. Didn't use the yogurt sauce, though. Served with oven fries and a cabbage salad. Shaping the burgers into ovals helped them fit in the pitas easily.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!