Greek Lamb Burgers

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.


6 servings (serving size: 1 stuffed pita half)

Recipe from

Cooking Light

Nutritional Information

Calories 275
Caloriesfromfat 34 %
Fat 10.3 g
Satfat 4.4 g
Monofat 3.6 g
Polyfat 0.8 g
Protein 25.9 g
Carbohydrate 19.1 g
Fiber 0.8 g
Cholesterol 62 mg
Iron 1.9 mg
Sodium 576 mg
Calcium 78 mg


1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1 tablespoon chopped fresh rosemary
2 teaspoons grated lemon rind
2 teaspoons chopped fresh oregano
1/2 teaspoon salt
3 garlic cloves, minced
3/4 pound lean ground lamb
3/4 pound ground turkey breast
Cooking spray
3 (6-inch) pitas, cut in half
6 tablespoons Easy Tzatziki Sauce


Prepare grill.

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.

Bruce Weinstein,

Cooking Light

August 2007
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