Lamb Burger


  • Makes 4 burgers


  • ½ of a large cucumber, peeled, sliced long-ways in half and deseeded
  • 1 cup Greek yogurt
  • 1 tsp white wine vinegar
  • 1 tsp dried dill
  • Peel and mince one small clove of garlic.
  • ½ tsp sugar
  • salt

Lamb Burger:

  • 5 ounces crumbled feta
  • 1 heaped tsp chopped parsley
  • 1 pound lamb mince
  • 1 red onion
  • 2 heaped tablespoons panko breadcrumbs
  • 1 egg
  • 1 clove garlic, peeled and minced
  • ½ tsp cumin
  • ½ tsp Worcestershire sauce
  • 1 ½ tsp olive oil
  • salt and pepper

To Serve:

  • 4 burger rolls
  • large handful of baby spinach
  • reserved onions rings


  1. To make the tzatziki, grate your cucumber into large pieces. Then, take the grated cucumber and squeeze out its juice over a clean sink or bowl.
  2. In a medium bowl, combine the cucumber with the remaining tzatziki ingredients. Season to taste with sugar and/or salt. Cover and refrigerate until ready to serve.
  3. In a small bowl, mix feta and chopped parsley. Set this mixture aside for the lamb burgers. In a large bowl, take the remaining ingredients and slightly combine them using your clean hands. Try not to over-mix the burger mixture, as it will make them less tender when cooked.
  4. Separate the dough into four sections. Roll each section into a ball and then press your thumb down to create an indent in the center.
  5. Use a heaped tablespoon of the feta/parsley mixture to stuff the hole.
  6. Use your hands to seal the hole.
  7. With lightly cupped hands, form the beef into a patty. Make sure to repeat this step until you have 4 patties total.
  8. Grill each patty for about 7-8 minutes before flipping them over just once to cook evenly. If you’re using a griddle, first brush olive oil on the hot surface so your burgers don’t stick. Cook on medium-high heat for 8-10 minutes total.
  9. After the patties have cooked, let them sit for a minute or two before adding to your burger roll along with tzatziki, baby spinach and red onion.