Greek Lamb Burgers with Avocado Tzatziki


Fire up the grill for mint, dill and oregano-laced Greek Lamb Burgers with Avocado Tzatziki and all the toppings. So juicy and such incredible flavor in this gluten-free burger. A deliciously perfect way to up your backyard barbecue game!

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Greek Lamb Burgers with Avocado Tzatziki – fire up the grill for these herb-laced lamb burgers and tasty tzatziki sauce!

A few years ago Epicurious published a blog post titled, “America, What’s your Beef with Lamb?” It’s easy to see how they came up with that title considering Americans consume only about 1 pound of lamb per year compared to 60 pounds of beef. A pretty staggering difference. Compared to Australia and New Zealand, according to, the annual per capita consumption of lamb is 25 pounds!

What are the Benefits of Lamb?

  • Lamb has great flavor! Its’ mild and tender, and easily gussied up with garlic, lemon, and fresh herbs.
  • It’s good for you! Lamb is a nutrient-dense source of high-quality protein complete with all eight essential amino acids with less saturated fat than beef.
  • It is high in B vitamins, zinc, and iron.
  • Lamb has omega-3’s! Because it’s mostly grass-fed, lamb is one of the richest sources of omega-3 fatty acids like alpha-linolenic acid (ALA) and conjugated linoleic acid (CLA), a potent antioxidant.
  • According to the American Lamb Board, a 3-ounce serving of lamb has almost five times as much omega-3’s as an equivalent piece of beef.

How to Make Lamb Burgers & Tzatziki

These tender, flavorful patties are loaded with minced garlic, fresh herbs, a bit of lemon zest, and moistened with a little olive oil, water and a splash of Worcestershire. There’s an intentional overlap of ingredients with the tzatziki for a consistent flavor profile.

patties formed and ready to grill

Tips for Cooking Lamb Burgers

  • Whenever I make any type of meat burger, I leave a slight indentation in the center so they don’t bulge up too much in the middle when cooking.
  • You can either grill, pan sear or broil these burgers. Cooking time will be similar for all methods.
  • When grilling, chill the patties in the fridge at least 20 minutes so they can firm up a bit. Soft burgers of any kind risk falling apart on your grill.
  • We like these burgers cooked medium, which is an internal temperature of around 140°F. Cook to 160°F if you prefer them more well done.
  • Let the burgers rest 5 minutes before taking that first bite to let all those juices settle in. A burned mouth is no fun.
three grilled lamb burgers on round plate ready to be served

Whipping Up Tzatziki

Like hamburgers & ketchup, and hot dogs & mustard, lamb & tzatziki (pronounced tsäˈtsēkē) go hand in hand. And it’s so fun to say! Like other classic recipes, everyone who is into tzatziki has their own spin on the Greek sauce. The traditional base is yogurt, cucumber, and garlic. Variations then include vinegar or lemon juice, and some combination of fresh herbs.

You can make it a few days in advance and add the avocado just before serving so it doesn’t oxidize. It’s also dynamite on fish, chicken, sandwiches and an awesome dip!

Tzatziki sauce before adding avocado

Greek Burger Toppings

Once your lamb patties are cooked to perfection, set up a burger bar with:

  • Toasted pitas or rolls
  • Fresh baby spinach or romaine
  • Cucumber
  • Tomatoes
  • Red onion
  • Fresh herbs for tasty garnish
  • Avocado Tzatziki
  • Some cold brews or beverages of choice
lamb burgers served on pita bread with toppings and roasted potato wedges on wooden board with glasses of beer on the side

What Sides to Serve?

Fries immediately come to mind whenever a burger is mentioned so I simply roasted some potato wedges (deets are in the recipe card). Some other side dish ideas include:

Roasted Chickpea Salad

Grilled Corn w/ Manchego and Lime

Baby Potato & Green Bean Salad

Pearl Couscous Salad (by Dawn at

Grilled Zucchini & Pepper Salad (by Helen and Billie at

Here’s to summer and grilling season! Cheers, friends!!

Greek Lamb Burgers w/ Avocado Tzatziki served open face on folded pita bread.

More Lamb Recipes you may like…

Grilled Rack of Lamb w/ Summer Veggies

Irish Pub Shepherd’s Pie

Greek Lamb Meatballs w/ Creamy Green Herb Sauce

Lamb Tacos w/ Mediterranean Salsa

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Greek Lamb Burgers w/ Avocado Tzatziki – fire up the grill for these herb-laced lamb burgers and tasty tzatziki sauce! #greeklambburgers #lambburgers #burgers #mediterraneanlambburgers #grilledburgers #lambburgerswithtzatziki #tzatziki #summerrecipes #fathersdayrecipes #giveitsomethyme |

Greek Lamb Burgers with Avocado Tzatziki

Change up the backyard barbeque menu with mint, dill and oregano-laced lamb burgers topped with a zesty and creamy avocado tzatziki!
5 from 3 votes
Print Pin Rate
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 burgers
Author: Kim Peterson


  • Burgers
  • 2 pounds ground lamb
  • 3 cloves garlic, minced (about 1 ½ tablespoons)
  • 2 tablespoons each fresh mint, dill, and oregano, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon extra-virgin olive oil
  • Zest of 1 lemon
  • cup water
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 6 pitas or high-quality burger rolls, toasted
  • Toppings: fresh lettuce, baby spinach, thinly sliced cucumber, tomato and red onion
  • Tzatziki
  • of an English cucumber, peeled, seeded and coarsely grated (about ½ cup)
  • 1 cup plain 2% Greek yogurt
  • cup crumbled feta
  • Zest of 1 lemon, juice of ½ lemon
  • 1 clove garlic, grated
  • 1 tablespoon each fresh mint, dill and oregano, finely chopped
  • Salt and pepper, to taste
  • ½ of a large or 1 small ripe avocado, mashed
  • Roasted Potatoes
  • 5 medium butter potatoes, cut into wedges
  • 2 tablespoons olive oil
  • ¾ teaspoon dried oregano
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • Squeeze of lemon


  • Lamb Burgers
  • In a large bowl, use your hands to combine the lamb, garlic, fresh herbs, Worcestershire, olive oil, lemon zest, water, salt and pepper.
  • Form lamb mixture into 6 equal patties (6-7 ounces each), about 4-inches diameter and 1-inch thick. Sprinkle patties with a little more kosher salt and pepper.
  • Chill the burgers uncovered 20-30 minutes before grilling. (Can be prepped 1 day ahead. Keep refrigerated.)*
  • Prepare grill over medium-high heat. Grill burgers 5-6 minutes per side with the lid closed for medium doneness and an internal temperature of 140-145°Adjust more or less time to your liking.
  • Let burgers rest 5 minutes before serving.
  • Serve burgers with Avocado Tzatziki, pitas or rolls, and suggested toppings. Enjoy!
  • Avocado Tzatziki
  • Place cucumber in a medium bowl and squeeze in paper towels or a dishtowel to remove as much water as possible.
  • Whisk in yogurt, feta, lemon juice and zest, garlic, mint, and dill. Season to taste with salt and pepper. Cover and chill until ready to use. (Can be made 2 days ahead.)
  • Add mashed avocado just before serving.
  • Roasted Potatoes
  • Preheat oven to 400°F.
  • Place potato wedges on a large, rimmed sheet pan.
  • Drizzle olive oil over potatoes. Sprinkle with oregano, salt and pepper, and a little lemon juice.
  • Toss to coat.
  • Roast potatoes about 30 minutes, stirring halfway through, until they’re fork tender.
  • Serve hot.


*Burgers can also be frozen at this point! Place on a sheet pan in a single layer and put in the freezer about 2 hours. Then wrap each individually in plastic wrap and put into a freezer bag. Freeze up to 3 months. Thaw burgers before cooking.
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  1. Wow, love this idea! Mediterranean food is my absolute favorite – so much flavor in those lamb burgers and that avocado tzatziki sauce sounds fabulous!

  2. This sounds amazing! I love the idea of a Greek burger (obviously since I’m Greek)! I actually
    made a dip like that before using avocado and tzatziki! It was so awesome so I’m sure I’d devour these burgers easily!! Thanks for the yummy idea!!!

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