For the Lamb Burgers

1 lb ground lamb

2 cloves garlic, minced

1 small shallot or 1/4 red onion, finely grated

1 1/2 tsp dried oregano

1 tsp ground cumin

1/2 tsp smoked paprika

3/4 tsp kosher salt

1/2 tsp black pepper

1 tbsp fresh parsley or mint, finely chopped

1 tbsp olive oil

For Serving

Brioche buns or warm pita

Tzatziki sauce

Slices tomato

Sliced cucumber

Red onion slices

Crumbled feta (optional)

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Mix the Patties
In a large bowl, gently combine lamb, garlic, onion, oregano, cumin, paprika, salt, pepper, herbs, and olive oil. Do not overmix.

Form Burgers
Divide mixture into 4 equal patties, about ¾-inch thick. Press a slight dimple in the center.

Cook
Grill or pan-sear over medium-high heat for 4–5 minutes per side, until nicely browned and cooked to 160°F internal temperature.

Toast Buns
Lightly toast buns or warm pita on the grill or skillet.

Assemble
Spread tzatziki on the bun, add lamb patty, and top with tomato, cucumber, onion, and feta if desired.

Cooking Tips

Variations

Spicy Greek Lamb Burger: Add crushed red pepper or harissa to the meat.
Low-Carb Bowl: Skip the bun and serve over chopped cucumber, tomato, and greens.
Cheesy Version: Melt feta or kasseri cheese on the burger during the last minute.
Pita Wrap Style: Wrap burger in pita with lettuce and tzatziki for a street-food feel.
Air Fryer: Cook at 375°F for 10–12 minutes, flipping halfway.