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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Lamb Burgers with Fennel Salad

A crunchy yet creamy mixture of fennel, sour cream, yogurt, and mint tops these Greek-style burgers served in pitas. Seasoned feta and olives flavor the patties.

Cooking Light JULY 2002

  • Yield: 8 servings


  • Salad:
  • 2 cups thinly sliced fennel bulb (about 1 [8-ounce] bulb)
  • 1/2 cup fat-free sour cream
  • 1/2 cup plain fat-free yogurt
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon grated lemon rind
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced
  • Burgers:
  • 1/2 cup (2 ounces) crumbled feta cheese with basil and garlic
  • 1/4 cup chopped pimiento-stuffed olives
  • 2 tablespoons Greek seasoning (such as McCormick)
  • 1/4 teaspoon salt
  • 1 pound lean ground lamb
  • 1 pound ground turkey breast
  • Cooking spray
  • 4 (6-inch) pitas, cut in half


Prepare grill or broiler.

To prepare salad, combine first 10 ingredients (fennel through garlic).

To prepare burgers, combine cheese and next 5 ingredients (cheese through turkey) in a large bowl. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until done.

Cut patties in half. Place 2 patty halves and 1/4 cup salad in each pita half.

Nutritional Information

Amount per serving
  • Calories: 316
  • Calories from fat: 30%
  • Fat: 10.7g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 29g
  • Carbohydrate: 24.7g
  • Fiber: 1.5g
  • Cholesterol: 81mg
  • Iron: 2.1mg
  • Sodium: 616mg
  • Calcium: 133mg

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Lamb Burgers with Fennel Salad Recipe