Recipe: Middle Eastern Lamb Burgers With Greek Yogurt Feta Sauce

Recipe: Middle Eastern Lamb Burgers With Greek Yogurt Feta Sauce

Now that you’ve read up on Cancer Treatment Centers of America’s tips for healthy grilling, apply what you’ve learned as you make these tasty lamb burgers. You’ll want to keep coming back to this recipe all summer long.

Middle Eastern Lamb Burgers With Greek Yogurt Feta Sauce


  • 1 1/2 pounds ground lamb
  • 2 cloves garlic, minced
  • 1 tablespoon fresh mint, finely chopped
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • A pinch of cinnamon
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons olive oil
  • Greek Yogurt Feta Sauce (see recipe below)
  • 6 burger buns
  • 1 red onion, thinly sliced
  • 1 tomato, thinly sliced
  • Lettuce leaves, washed

1. Mix lamb, spices and herbs together in a bowl until just combined. Form into 6 even-sized patties and place in the refrigerator. Let marinate for at least 2 hours.

2. Light your charcoal grill according to your preference. Cover the grates of the grill with a layer of punctured tinned foil to prevent grease splatter. Cook the burgers on top of the tinned foil for 4-5 minutes on each side or until the internal temperature of the burger reaches 130 degrees for rare and 140 degrees for medium rare. Let rest for at least 10 minutes before eating.

3. Start building the burger by placing the sliced tomatoes atop the bottom half of the bun. Place the burger on top of the tomatoes and then layer on the red onion and lettuce. Spread two tablespoons of Greek yogurt sauce on the top half of the bun, sandwich the whole thing together and enjoy!

Greek Yogurt Feta Sauce

  • 1/2 cup plain Greek yogurt
  • 2 tablespoons feta cheese, crumbled
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon fresh dill, finely chopped
  • Kosher salt and black pepper, to taste

1. Mix all ingredients together in a bowl until combined. Season to taste with salt and pepper. Chill until ready to use.