Lamb-Feta Burgers With Yogurt-Cucumber Sauce

Yield: 4 servings (serving size: 1/2 pita round, 1 burger, and 2 tablespoons sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 327
  • Fat: 11.0g
  • Saturated fat: 4.4g
  • Protein: 31.3g
  • Carbohydrate: 24.2g
  • Cholesterol: 88mg
  • Iron: 3.2mg
  • Sodium: 504mg
  • Calories from fat: 30%
  • Fiber: 1.6g
  • Calcium: 141mg


  • 1 pound lean ground lamb
  • 1/3 cup finely chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons fine, dry breadcrumbs
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh mint
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup crumbled peppercorn feta cheese
  • Cooking spray
  • 2 (6-inch) pita bread rounds, cut in half
  • 4 red leaf lettuce leaves
  • 4 (1/2-inch-thick) slices tomato
  • Yogurt-Cucumber Sauce
  • Yogurt-Cucumber Sauce


  1. Combine first 8 ingredients in a large bowl. Divide mixture into 8 equal portions, shaping into 1/4-inch-thick patties. Spoon 1 tablespoon feta cheese onto each of 4 patties (do not spread to edges); top with remaining patties, pressing edges to seal well.
  2. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place patties on grill rack, and grill, covered, 6 to 8 minutes on each side or until done.
  3. Wrap pita halves in heavy-duty foil. Add foil-wrapped pita halves to grill rack, and grill 2 minutes or until pitas are warm, turning foil pouch occasionally.
  4. Line each pita half with lettuce. Place 1 slice tomato and 1 patty in each pita half. Drizzle 2 tablespoons Yogurt-Cucumber Sauce over each pita half.
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