Dinner · Greek

Lamb Tzatziki Burgers

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 12, 2026

These lamb burgers pack big Greek flavor into a weeknight dinner, with warm spices in the patty and cool minty tzatziki on top. A little bulgur worked into the mince keeps them juicy and tender. Fire up the pan or the grill and you have a proper meal in about 40 minutes.

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Lamb Tzatziki Burgers

Why you'll love this

  • Juicy, spiced lamb patties made tender with bulgur.
  • Cool, garlicky tzatziki balances the rich meat.
  • On the table in about 40 minutes.
  • Works on the stovetop or the grill.

EveryDayMeal recipe

Lamb Tzatziki Burgers

Prep
15m
Cook
25m
Total
40m
Serves
4
Level
Easy

Ingredients

  • 25g bulgur wheat
  • 500g lamb mince
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 clove garlic, finely chopped
  • for frying olive oil
  • 4 burger buns
  • 1/2 cucumber, grated
  • 200g Greek yogurt
  • 2 tbsp fresh mint, chopped
  • to taste salt and pepper

Equipment

  • Small saucepan
  • Sieve
  • Mixing bowl
  • Frying pan or barbecue
  • Box grater

Instructions

  1. Tip the bulgur into a small pan, cover with water, and boil for about 10 minutes until the grains are tender with a slight bite. Drain in a sieve and press firmly to squeeze out every bit of excess water, so the burgers do not turn mushy.
  2. Make the tzatziki: squeeze the grated cucumber hard in your hands and discard the watery juice, then stir it into the Greek yogurt with the chopped mint and a pinch of salt. Taste and adjust so it is fresh and tangy.
  3. Add the cooled bulgur to the lamb mince along with the cumin, coriander, paprika, garlic, and a good pinch of salt and pepper. Mix with your hands until just combined, then shape into 4 even patties so they cook at the same rate.
  4. Brush the patties lightly with olive oil and cook in a hot pan or on the barbecue for about 5 minutes per side, until deeply browned outside and cooked all the way through with no pink in the center.
  5. Toast the buns if you like, then build each burger with a generous spoonful of tzatziki, a patty, and any extras like sliced tomato, red onion, or a few mint leaves. Serve right away while hot.

Tips from the kitchen

  • Do not overwork the mince or the burgers will turn dense; mix just until the bulgur and spices are evenly distributed.
  • Squeeze the cucumber as dry as you can, otherwise the tzatziki will thin out and slide off the burger.
  • Let the pan get properly hot before adding the patties so you get a good sear instead of gray, steamed meat.

Estimated nutrition per serving: 520 cal · 30g protein · 34g carbs · 28g fat

Make it your own

  • Swap lamb for beef or a beef-lamb blend if you prefer a milder flavor.
  • Stir crumbled feta into the patties for extra saltiness.
  • Skip the buns and serve the patties in warm pita or over a salad.

Storing & make-ahead

Store cooked patties and tzatziki separately in airtight containers in the fridge for up to 3 days. Reheat patties in a hot pan or oven until warmed through. You can shape raw patties a day ahead and keep them chilled.

Good to know

Can I make the patties without bulgur?
Yes, but the bulgur adds moisture and a nice texture. If you skip it, add a tablespoon of breadcrumbs or just cook the seasoned lamb as is.
How do I know the burgers are cooked?
Cut into one to check there is no pink in the center, or use a thermometer and aim for 71C (160F).
Can I make the tzatziki ahead?
Absolutely. It keeps well for a couple of days chilled and the flavor even improves as the garlic and mint mellow.
What buns work best?
Sturdy brioche or seeded burger buns hold up well. Toast them so they do not go soggy under the tzatziki.

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