Lamb Burgers with Oregono, Mint, and Cucumber-Garlic Sauce


by: Gina2

These are decadent. The combination of lamb and beef is good enough but when you add all the herbs and the light and refreshing cucumber sauce in a pita, heavenly.


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serves: 6

6 onion or Kaiser rolls

6 slices ripe tomato


4 ounces English cucumber

2 teaspoons minced garlic

8 tablespoons finely chopped fresh mint, divided

1/2 cup plain yogurt

1/2 teaspoon kosher salt

drops (few) Tabasco® Sauce


2 pounds ground lamb

2/3 cup crumbled feta cheese

1/3 cup minced yellow onion

3 tablespoons finely chopped fresh oregano

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Nutrition Facts
Lamb Burgers with Oregono, Mint, and Cucumber-Garlic Sauce

Servings Per Recipe: 6

Amount per Serving

Calories: 668

  • Total Fat: 41.9 g
  •     Saturated Fat: 18.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 126.5 mg
  • Sodium: 1394.8 mg
  • Total Carbs: 36.2 g
  •     Dietary Fiber: 2.7 g
  •     Sugars: 4.4 g
  • Protein: 34.8 g

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1.  To make the sauce: Peel and grate the cucumber. Drain in a colander while preparing the rest of the ingredients. In a small bowl, stir the garlic, 2 tablespoons of the mint, the drained cucumber, and the remaining sauce ingredients. Cover and refrigerate until ready to serve.

2.  To prepare the burgers: In a large bowl, gently mix the burger ingredients, including the remaining 6 tablespoons of mint. Shape the meat into 6 patties of equal size, about 3/pinch thick.

3.  Refrigerate for at least 15 minutes before grilling. Grill the burgers over Direct High heat until cooked through, 8 to 10 minutes, turning once. During the last go seconds, toast the buns, cut side

4.  Down, over Direct High heat.

5.  Serve the lamb burgers on the toasted buns with the tomato slices and cucumber sauce.

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what great delicious meal…I love it =)