Stuffed Greek Lamb Burgers

Ingredients

• 1 pound ground lamb
• ½ teaspoon garlic powder
• ½ teaspoon kosher or sea salt, divided
• ¼ teaspoon black pepper
• 1 medium red onion
• ¼ cup crumbled feta cheese
• ½ cup plain 2% Greek yogurt
• 2 teaspoons extra-virgin olive oil
• 1 cucumber
• ¼ cup chopped fresh mint, leaves and stems
• 4 lettuce leaves
• 4 tomato slices
• 4 whole-wheat burger buns or pita breads

Instructions

1. 1Prepare a large rimmed baking sheet by lining it with aluminum foil. Position the top oven rack roughly 4 inches below the broiler and preheat the broiler to high.
2. 2Combine the ground lamb, garlic powder, 1/4 teaspoon of salt, and black pepper in a large bowl, mixing gently with your hands. Remove 1/4 cup of this seasoned meat and set it aside.
3. 3Split the rest of the lamb mixture into four even sections, forming each into a patty roughly 3/4 inch thick.
4. 4Press your fingers lightly into the middle of each patty to create a 1-inch wide, 1/4-inch deep well. Move the formed patties to a plate.
5. 5Cut four thin slices from the red onion to use later as a topping. Dice 3 tablespoons from the rest of the onion, reserving any leftover onion for future meals.
6. 6Mash the crumbled feta cheese and the 3 tablespoons of diced onion together in a small bowl using a fork to create the filling.
7. 7Distribute the feta filling evenly among the four patties, pressing it gently into the center wells.
8. 8Take 1 tablespoon of the reserved seasoned meat and flatten it over the filling on one patty, pinching the edges to seal it completely. Repeat this process for the other three burgers.
9. 9Move the stuffed patties onto the foil-lined baking sheet.
10. 10Place the burgers under the broiler for 4 minutes, then flip them over. Continue broiling for another 3 to 4 minutes until a meat thermometer reads 160 degrees Fahrenheit in the meat portion.
11. 11Watch the broiler closely, as the rich meat can cause flare-ups or smoke. Open the oven door slightly for 5 to 10 seconds to reduce the heat if this occurs.
12. 12Prepare the yogurt sauce while the meat cooks. Whisk the Greek yogurt, olive oil, and the remaining 1/4 teaspoon of salt together in a medium bowl, then halve the cucumber.
13. 13Chop one half of the cucumber into small pieces and stir it into the yogurt bowl. Keep the remaining cucumber half for another recipe or slice it to serve alongside the meal.
14. 14Fold the chopped fresh mint into the yogurt and cucumber mixture until well combined.
15. 15Assemble the burgers by placing each patty on a bun or pita, then adding the yogurt sauce, a lettuce leaf, a tomato slice, and a reserved onion slice. Serve with extra sliced cucumber on the side.
16. 16Store any leftover yogurt sauce in an airtight container in the refrigerator to use as a versatile spread.
17. 17Thin the remaining sauce with extra olive oil if you wish to use it as a salad dressing or marinade later.
18. 18Experiment with the leftover sauce by stirring in ground cumin, fresh basil, or za'atar for different flavor profiles.
19. 19Allow the burgers to rest for a minute so the feta filling sets slightly before eating.
20. 20Serve the stuffed burgers immediately while the meat is hot and the yogurt sauce is chilled.

Nutrition

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