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Juicy, herby lamb burgers tucked into warm pitta with crunchy cucumber, fresh tomatoes, dill, creamy tzatziki and a little feta. They’re quick, colourful and packed with classic Greek-inspired flavours — perfect for an easy weeknight dinner.
1.
Combine all ingredients for burgers and mix by hand.
2.
Form four equal balls and then squish into a burger shape.
3.
Heat a large pan over medium high heat with a drizzle of olive oil if your pan isn’t non stick.
4.
Add the burgers once hot and use a spatula or another pan to squish them down so they are as thin as you can get them.
5.
Cook for about 3-4 mins and then flip and cook for another 2-3 mins or until cooked through to your liking.
6.
Serve on pitas with tzatziki, cucumber, tomato and dill on top.
7.
Serve with additional vegetables.
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Storage information
Store cooked lamb burgers in an airtight container in the fridge for up to 3 days. Keep the pitas, salad vegetables, feta and tzatziki separate until serving for the best texture. The cooked burgers can be frozen for up to 3 months; cool completely before freezing, then thaw overnight in the fridge and reheat thoroughly.
Tip
Lower carb: Use a low-carb pitta or lettuce wrap. Lower fat: Choose very lean lamb mince, use a reduced-fat tzatziki and reduce the feta to 20g per serving.
Cost-saving tips
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