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Photo of Feta stuffed lamb burgers with mint yoghurt sauce by WW

Feta stuffed lamb burgers with mint yoghurt sauce

Total Time
40 min
30 min
10 min
Give plain beef burgers a makeover! These Greek inspired lamb burgers are seasoned with salty feta then topped with a garlic and mint yoghurt sauce for zing.


Lean lamb mince

500 g

Green shallot(s)

1 individual, peeled, thinly sliced


3 clove(s), crushed

Fresh flat-leaf parsley

2 tbs, chopped

Fresh oregano

2 tbs, chopped

Fresh lemon rind

1 tsp, finely grated

Feta cheese

60 g, crumbled

Egg white

1 medium, (1 egg white)

Fresh mint

3 tbs, chopped

Wholemeal pita bread

4 large


1 medium, sliced

Green capsicum

½ medium, (yellow or red), deseeded, thinly sliced

Ground cumin

1 tsp


1 tbs

Plain or natural yoghurt, low-fat, no added sugar

185 g

Red onion

½ medium, thinly sliced


  1. Combine lamb, shallots, 2 cloves garlic, fresh oregano, parsley, lemon rind, dried oregano, cumin and vinegar until thoroughly combined. Season well with salt and pepper. Add feta and egg white and mix to combine. Shape lamb mixture into 4 patties. Place on a plate, cover and refrigerate until ready to use.
  2. To make yoghurt sauce, place yoghurt, mint and remaining garlic in a small bowl. Stir to combine and set aside.
  3. Preheat a grill over medium-high heat. Add patties and cook without moving for 3-5 minutes. Turn and cook for a further 3-5 minutes or until cooked through. Repeat with remaining burgers if they do not all fit on grill pan at once.
  4. To assemble burgers, slice each pita in half horizontally. Place a burger on one half and spoon over 2 tablespoons of yoghurt sauce. Top with tomato, onion and capsicum and remaining pita half. Season to taste with salt and pepper.


TIP: The patty mixture can be made a day in advance and stored in an airtight container in fridge. Any leftover cooked patties can be stored in fridge for 1-2 days and reheated in microwave. Add some mixed salad leaves, cucumber slices or grated carrot for extra crunch.