Greek Burgers with Herb-Feta Sauce

Greek Burgers with Herb-Feta Sauce

3 Reviews
From: EatingWell Magazine, November 2019

These healthy burgers get a Mediterranean twist with a yogurt sauce seasoned with oregano, lemon and feta cheese. If you can't find ground lamb, ask the butcher to grind some for you.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup nonfat plain Greek yogurt
  • ¼ cup crumbled feta cheese
  • 3 tablespoons chopped fresh oregano, divided
  • ¼ teaspoon lemon zest
  • 2 teaspoons lemon juice
  • ¾ teaspoon salt, divided
  • 1 small red onion
  • 1 pound ground lamb or ground beef
  • ½ teaspoon ground pepper
  • 2 whole-wheat pitas, halved, split and warmed
  • 1 cup sliced cucumber
  • 1 plum tomato, sliced


  • Prep

  • Ready In

  1. Preheat grill to medium-high or preheat broiler to high.
  2. Mix yogurt, feta, 1 tablespoon oregano, lemon zest, lemon juice and ¼ teaspoon salt in a small bowl.
  3. Cut ¼-inch-thick slices of onion to make ¼ cup. Finely chop more onion to make ¼ cup. (Reserve any remaining onion for another use.) Mix the chopped onion and meat in a large bowl with the remaining 2 tablespoons oregano and ½ teaspoon each salt and pepper. Form into 4 oval patties, about 4 inches by 3 inches.
  4. Grill or broil the burgers, turning once, until an instant-read thermometer registers 160°F, 4 to 6 minutes per side. Serve in pita halves, with the sauce, onion slices, cucumber and tomato.

Nutrition information

  • Serving size: 1 burger
  • Per serving: 374 calories; 18 g fat(8 g sat); 3 g fiber; 23 g carbohydrates; 30 g protein; 39 mcg folate; 86 mg cholesterol; 4 g sugars; 0 g added sugars; 263 IU vitamin A; 7 mg vitamin C; 153 mg calcium; 3 mg iron; 775 mg sodium; 510 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ medium-fat protein, 1 starch, ½ fat-free dairy, ½ vegetable

Reviews 3

November 05, 2019
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By: ar55
Great choice!
October 26, 2019
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By: Penelope Wall
Our family loved this burger. We made with beef because we couldn't find ground lamb at the store. It was wonderful. I bought Greek yogurt specifically for the sauce and I'm glad I did. The thickness really held things together. I added some fresh arugula to the pita for some extra green.
October 22, 2019
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By: MyNextMeal
My husband and I loved this recipe! I used ground round so it wouldn't be too much fat. I didn't have fresh oregano so I used dried, but cut it back to 1/2 as much. I didn't want the lemon zest and it was fine without it. I will make this many more times!
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