Feta-stuffed lamb burgers with minted-yogurt sauce

Total Time
38 min
28 min
10 min
Move over plain beef burgers. These Greek-inspired grillers are spiked with salty feta and then topped with a garlic and mint yogurt sauce.


Lamb Leg Steak, Lean, Boneless, raw

450 g, ground at butchers (or packaged lean ground lamb)

Spring Onions

1 medium, minced


3 clove(s), minced, divided

Oregano, fresh

6 teaspoons, chopped, chopped

Parsley, fresh

3 teaspoons, chopped


1 teaspoons, zest

Oregano, Dried

1 teaspoons, level

Ground Cumin

1 teaspoons, level

Vinegar, All Types

1 tablespoons, sherry-variety

Feta Cheese

85 g, crumbled

Egg white(s), raw

1 g

0% fat natural Greek yogurt

175 g, plain

Mint, Fresh

3 tablespoons

White Pitta Bread

4 mini, whole wheat


½ medium, sliced into 4 thin slices


½ medium, red, sliced into 4 thin slices

Yellow Pepper

½ medium, sliced into 4 thin rings


  1. In a large mixing bowl, mix together lamb, spring onion, 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 pitta. Place a burger in each pitta and fill each with 2 tablespoons of yogurt sauce and 1 slice each of onion, pepper and tomato.


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

Start eating better than ever!