EFK Kitchen Ready
EFK Greek-Style Lamb Burgers
Juicy lamb burgers with garlic, oregano, mint, lemon, and a cool cucumber-yogurt sauce. The flavors lean Greek-inspired while keeping the method simple enough for a weeknight skillet dinner.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Yield
- 4 burgers / 4 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Stir together the yogurt, cucumber, lemon juice, dill or mint, and salt. Refrigerate while the burgers cook.
- In a bowl, gently combine the lamb, garlic, parsley, mint, oregano, cumin, salt, pepper, and lemon zest. Do not overwork the meat.
- Divide into 4 equal portions and shape into patties slightly wider than the buns. Press a shallow dimple in the center of each.
- Heat a large skillet over medium-high heat and add the olive oil. Cook the patties about 4 to 5 minutes per side, adjusting the heat as needed, until browned and the centers reach 160°F.
- Rest the burgers for 3 minutes. Toast the buns or warm the pitas if desired, then assemble with cucumber-yogurt sauce and optional tomato, onion, and lettuce.
Equipment
de Buyer 12.5-inch carbon-steel skillet
Wüsthof IKON Chef knife
Asahi Hi-Soft cutting board
Mixing bowls
Instant-read thermometer
Food safety & storage
USDA guidance calls for ground lamb to reach 160°F. Refrigerate cooked burgers and yogurt sauce within 2 hours.
View this recipe on the original EFK website ↗