These Greek-inspired lamb burgers topped with a cooling cucumber tzatziki sauce rival beef burgers in popularity at backyard summer cookouts.



1 ½ cups seeded and diced (1/4-inch) cucumber

Fine sea salt

1 cup plain Greek yogurt, such as Fage with 5% fat

2 cloves finely minced garlic

1 tablespoon freshly squeezed lemon juice

1 ½ tablespoons extra virgin olive oil

2 ½ tablespoons slivered fresh mint leaves

Freshly ground black pepper to taste

Lamb burgers:

1 ½ pounds lean ground lamb

2 tablespoons Greek to Me seasoning

1 clove finely minced garlic

1 ¼ teaspoons sea salt

1 ripe tomato, sliced

Thinly sliced red onion

4 favorite burger buns, toasted


  1. A few hours in advance of grilling the burgers, make the tzatziki: Sprinkle the diced cucumber with about 1 teaspoon of fine sea salt and place in a sieve set over a bowl to collect the juices. Let stand for 30 minutes. Wrap the diced cucumber in a clean kitchen towel and wring the towel to squeeze any remaining excess moisture from the cucumbers. In a mixing bowl, stir together the diced cucumber, Greek yogurt, lemon juice, olive oil, and mint, Season to taste with pepper. Cover the tzatziki and store in the refrigerator for an hour or more to meld the flavors.
  2. When ready to grill, prepare a gas or charcoal grill for cooking over medium-high heat. Brush the grilling grates lightly with vegetable oil.
  3. To make the burgers, season the ground lamb with the Greek to Me seasoning, minced garlic, and salt. Form the mixture into 4 plump burger patties. 
  4. Grill the lamb burgers over medium-high heat for about 4 minutes per side or to your preferred degree of doneness. Place the lamb burgers on the bottom portions of the toasted buns. Top with the sliced tomatoes, red onion, and a couple tablespoons of the tzatziki. Place the remaining buns on top and press lightly to sandwich together. Serve at once.

Serves 4


Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.


Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.