Dinner · Greek

Lamb Burgers with Fresh Tzatziki

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 20, 2026

These lamb burgers are packed with warm spices and stretched with a little bulgur wheat, which keeps them juicy and tender. Topped with a cool, minty cucumber tzatziki, they taste like a gyro in burger form. Perfect for a fast weeknight dinner or an easy backyard grill.

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Lamb Burgers with Fresh Tzatziki

Why you'll love this

  • On the table in about 35 minutes.
  • Bulgur keeps the lamb juicy and stretches the meat further.
  • The cool tzatziki balances the rich, spiced burger.
  • Works on the stovetop or the grill.

EveryDayMeal recipe

Lamb Burgers with Fresh Tzatziki

Prep
15m
Cook
20m
Total
35m
Serves
4
Level
Easy

Ingredients

  • 2 tablespoons bulgur wheat
  • 1 pound ground lamb
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 clove garlic, finely chopped
  • for frying olive oil
  • 4 hamburger buns
  • 1 small cucumber, grated
  • 3/4 cup Greek yogurt
  • 2 tablespoons fresh mint, chopped
  • to taste salt and pepper

Equipment

  • Small saucepan
  • Fine mesh sieve
  • Large mixing bowl
  • Skillet or grill

Instructions

  1. Put the bulgur in a small saucepan, cover with water, and boil for about 10 minutes until tender. Drain it in a fine sieve and press firmly to squeeze out as much water as you can, so the burgers do not turn mushy.
  2. Make the tzatziki: squeeze the grated cucumber over the sink to remove the excess liquid, then stir it into the Greek yogurt along with the chopped mint and a pinch of salt. Taste and adjust so it is bright and cool.
  3. In a large bowl, mix the drained bulgur into the ground lamb with the cumin, coriander, paprika, garlic, and a good pinch of salt and pepper. Work it just until combined, then shape into 4 even patties.
  4. Brush the patties lightly with olive oil and cook in a hot skillet or on the grill for about 5 minutes per side, until browned outside and cooked through with no pink in the center.
  5. Toast the buns if you like, then serve each burger on a bun with a generous spoonful of tzatziki. Add sliced tomato, onion, and a few mint leaves if you have them.

Tips from the kitchen

  • Do not overwork the meat or the burgers will turn dense. Mix just until the spices and bulgur are evenly distributed.
  • Squeeze the cucumber hard before adding it to the yogurt, otherwise the tzatziki goes watery.
  • Make a small dimple in the center of each patty so they stay flat instead of puffing up as they cook.

Estimated nutrition per serving: 480 cal · 28g protein · 30g carbs · 27g fat

Make it your own

  • Swap ground beef for the lamb if that is what you have.
  • Add crumbled feta and chopped dill to the patties for extra flavor.
  • Serve in warm pita pockets instead of buns for a gyro feel.

Storing & make-ahead

Store cooked burgers and tzatziki separately in the fridge up to 3 days. Reheat patties in a skillet over medium heat until warmed through. Keep tzatziki chilled and stir before serving.

Good to know

Can I make the patties ahead?
Yes. Shape them, cover, and refrigerate up to a day before cooking. They actually firm up nicely.
What if I do not have bulgur?
You can use fine breadcrumbs instead, about 1/4 cup, to keep the burgers moist.
How do I know the lamb is done?
Cook to an internal temperature of 160 degrees F, or until there is no pink in the center.
Can I freeze them?
Yes, freeze uncooked patties between sheets of parchment for up to 2 months. Thaw before cooking.

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