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30-Minute Feta-Stuffed Greek Lamb Burgers
Crispy on the outside and hiding a warm, melty feta center, these Greek-inspired lamb burgers deliver massive flavor. You'll broil the seasoned patties until perfectly browned, then top them with a quick homemade mint and cucumber yogurt sauce that cuts right through the rich meat. Whether you tuck them into warm pita bread or stack them high on toasted buns, the combination of savory lamb and tangy yogurt is hard to beat.
Equipment
- Baking sheet
- Oven
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
- 1Line a large rimmed baking sheet with aluminum foil. Arrange the top oven rack about 4 inches from the broiler and preheat the broiler to high.
- 2In a large bowl, gently mix the ground lamb, garlic powder, 1/4 teaspoon of the salt, and black pepper with your hands. Over-mixing makes the burgers tough, so use a light touch. Measure out 1/4 cup of the lamb mixture and set it aside.
- 3Divide the remaining lamb mixture into four equal portions and shape each into a patty about 3/4 inch thick. Press your fingers into the center of each burger to make a 1/4-inch-deep indentation about 1 inch in diameter.
- 4Cut four thin slices from the red onion and set them aside for the burger assembly. Dice 3 tablespoons from the remaining onion.
- 5Mash the crumbled feta cheese and diced onion together in a small bowl using a fork. Divide this filling among the burgers, pressing it gently into the center indentations.
- 6Take 1 tablespoon of the reserved meat and flatten it over the filling on one patty, pinching the edges to seal it completely. Repeat with the remaining meat and burgers, then transfer them to the prepared baking sheet.
- 7Broil the burgers for 4 minutes, flip them, and continue broiling for 3 to 4 minutes, until the internal temperature of the meat reaches 160 degrees Fahrenheit. Watch the broiler closely, as the rich meat can cause flare-ups.
- 8While the burgers cook, make the yogurt sauce. Whisk the Greek yogurt, olive oil, and the remaining 1/4 teaspoon of salt in a medium bowl. Dice half of the cucumber and fold it into the yogurt along with the chopped mint.
- 9Top each burger with the yogurt sauce, a lettuce leaf, a tomato slice, and a reserved onion slice. Serve on buns or pita bread with the remaining sliced cucumber on the side.
Nutrition
357kcal
Calories
24g
Protein
27g
Fat
1g
Fiber
403mg
Sodium
91mg
Cholesterol
Notes
- Safety: Watch the broiler closely while cooking the lamb. If the rich meat causes flare-ups or smoke, open the oven door slightly for a few seconds to lower the heat.
- Make ahead: You can mix and shape the stuffed patties up to a day in advance. Keep them tightly covered in the fridge until you're ready to broil.
- Variation: The mint and cucumber yogurt sauce doubles as a fantastic Mediterranean-style spread. Try thinning it with a little olive oil to use as a salad dressing or marinade.
- Flavor swap: Customize any leftover yogurt sauce by stirring in ground cumin, chopped fresh basil, or za'atar seasoning.
Recipe Details
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