Greek-style lamb burgers are quick and easy to make with a spicy twist, served with garlicky yogurt, crunchy cucumber and salad leaves in a toasted bun
Make your own Greek-style lamb burgers for a taste of summer holidays cooked the healthy way.
Burgers can be a very high-fat meal, but they definitely don't need to be. Lean meat cooked in less oil and served with sauces that are big on taste but small on calories means you can have burgers for dinner even if you're trying to eat healthily. These Greek-style lamb burgers are served with garlic yogurt, and cucumber tossed in vinegar to give it a delicious piquant flavour. It's the perfect complement to the delicately spiced lamb mince. This recipe is part of our low calorie meals (opens in new tab) collection.
Ingredients
1 medium onion, chopped
spray oil, such as Fry Light
1-2tbsp spice mix, such as M&S Spice Mix
400g lamb mince
50g cucumber, thinly sliced
splash of white wine vinegar
1 garlic clove, crushed
100g Greek-style natural yogurt
4 small burger buns, toasted
large handful salad leaves
WEIGHT CONVERTER
grams
to
cups
Method
Cook the onion with a couple of sprays of the oil in a non-stick frying pan until soft. Add the spice mix and cook for a couple of minutes.
In a bowl, mix the onion mixture with the lamb mince, then season and shape into small patties. Leave the burgers in the fridge until ready to cook.
Wipe out the frying pan with kitchen paper and add a couple of squirts of spray oil. Fry the burgers for 8 mins, then turn them and continue to cook for around 5 mins or until cooked through.
Meanwhile, toss the cucumber with the vinegar and a pinch of salt, and set aside. Mix the garlic into the yogurt.
Serve the burgers in the toasted buns with the cucumber and yogurt sauce and plenty of salad leaves.
Top tips for making Greek-style lamb burgers
Swap the lamb for lean turkey mince for an even healthier option. It still works well with the garlic yogurt but if you prefer you could swap it for a speedy salsa instead - chopped up fresh onion, tomatoes, and cucumber, tossed in a little vinegar.
Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
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