Greek-style lamb burgers

(1 ratings)
Greek-style lamb burgers
Greek-style lamb burgers
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Greek-style lamb burgers are quick and easy to make with a spicy twist, served with garlicky yogurt, crunchy cucumber and salad leaves in a toasted bun. You'd be forgiven for raising an eyebrow at serving burgers with yogurt, but don't be put off - it's a winning formula. These easy lamb burgers with a twist will please the whole family.


  • 1 medium onion, chopped
  • spray oil, such as Fry Light
  • 1-2tbsp spice mix, such as M&S Spice Mix 
  • 400g lamb mince 
  • 50g cucumber, thinly sliced 
  • splash of white wine vinegar 
  • 1 garlic clove, crushed 
  • 100g natural yogurt
  • 4 small burger buns, toasted 
  • large handful salad leaves

Swap the lamb for lean turkey mince for a healthier option.


  1. Cook the onion with a couple of sprays of spray oil in a non-stick frying pan until soft. Add the spice mix and cook for a couple of minutes. Mix the lamb mince with the onion mixture, then season and shape into small patties. Leave the burgers in the fridge until ready to cook.
  2. Wipe out the frying pan with kitchen paper and add a couple of squirts of spray oil. Fry the burgers for 8 mins, then turn them and continue to cook for around 5 mins or until cooked through.
  3. Meanwhile, toss the cucumber with the vinegar and a pinch of salt, and set aside. Mix the garlic into the yogurt.
  4. Serve the burgers in the toasted buns with the cucumber and yogurt sauce and plenty of salad leaves.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 388(kcal)
  • Fat 18.0g
  • Saturates 7.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 5
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Great recipe - I used Schwartz Lamb Spice Mix for the seasoning. The burgers took longer to cook than it said on here but then it depends how well done you like them and how thick you make them in the first place. The Raita is spot on although i left the vinegar out. I served them with sweet potato chips which were sprinkled with sea salt and rosemary and cooked in the oven.

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