Greek Lamb Burgers with Cucumber Sauce

Freezing instructions: After forming patties, wrap each individually in heavy-duty aluminum foil, and freeze up to 2 months. Thaw in refrigerator; cook as directed.

Yield: 4 servings (serving size: 1 burger and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 30%
  • Fat: 7.8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 2g
  • Protein: 27.6g
  • Carbohydrate: 13.1g
  • Fiber: 2.4g
  • Cholesterol: 76mg
  • Iron: 3.9mg
  • Sodium: 498mg
  • Calcium: 129mg


  • 2 (1-ounce) slices day-old white bread
  • 1/3 cup chopped red onion
  • 1/3 cup chopped fresh mint
  • 2 tablespoons grated lemon rind (about 2 lemons)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 pound lean ground lamb
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 3 garlic cloves, minced
  • Cooking spray
  • 1/2 cup Cucumber Sauce


  1. Prepare grill.
  2. Place bread in food processor; pulse until coarsely ground. Combine breadcrumbs, onion, and the next 7 ingredients (onion through garlic) in a bowl. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
  3. Place patties on grill rack coated with cooking spray, and grill 7 minutes on each side or until done. Serve with Cucumber Sauce.
  4. Note: Totals include Cucumber Sauce
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