Photo of Feta-stuffed lamb burgers with minted-yogurt sauce by WW

Feta-stuffed lamb burgers with minted-yogurt sauce

Points® value
Total Time
38 min
28 min
10 min


Uncooked lean and trimmed lamb leg

1 pound(s), ground at butcher (or packaged lean ground lamb)

Uncooked scallions

1 medium, minced (about 1/4 cup)


3 clove(s), large, minced, divided (about 3 Tbsp)

Fresh oregano

2 tbsp(s), chopped

Fresh parsley

1 tbsp(s), fresh, chopped

Lemon zest

1 tsp(s)

Dried oregano

1 tsp(s)

Cumin seeds

1 tsp(s)

Sherry vinegar

1 tbsp(s)

Feta cheese

3 oz, crumbled

Egg whites

1 serving(s), large

Plain lowfat Greek yogurt

6 oz

Fresh mint leaves

3 tbsp(s), fresh, chopped

Whole wheat pita

4 small

Fresh green tomatoes

½ medium, sliced into 4 thin slices

Red onion

½ medium, sliced into 4 thin slices

Yellow bell pepper

½ medium, sliced into 4 thin rings


  1. In a large mixing bowl, mix together lamb, scallion, 2 tablespoons of minced garlic, fresh oregano, parsley, lemon zest, dried oregano, cumin and vinegar until thoroughly combined. Add feta and egg white; mix to combine. Shape lamb mixture into 4 patties; place on a plate and refrigerate until ready to cook.
  2. To make yogurt sauce, place yogurt, mint and remaining tablespoon of garlic in a small bowl; stir to combine and set aside.
  3. Heat an outdoor grill or a grill pan over medium-high heat. Add burgers and cook, covered, without moving, for 3 to 5 minutes. Uncover and flip burgers; cook on other side, uncovered, until barely pink in middle, about 3 to 5 minutes more. (Repeat with remaining burgers if they do not all fit on grill pan at once.)
  4. To assemble burgers, make a large slit in each pita. Place a burger in each pita and fill each with 2 tablespoons of yogurt sauce and 1 slice each of onion, pepper and tomato. Yields 1 burger per serving.


The cooking time on an outdoor grill may vary slightly from a grill pan so adjust recipe accordingly.