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Dinner Recipes

Greek Burgers with Tzatziki Sauce Recipe for a Delicious Flavor Twist to Your Next Cookout

These flavor-packed patties grill up to juicy perfection

Summer is finally here — hurray! Time for long weekends and dining al fresco. I love to fire up the grill and host a backyard barbecue. And burgers are my specialty. But once in a while, I like to switch things up. That’s what inspired this Greek Burgers with Tzatziki Sauce recipe. Once you give it a try, it’s bound to become your new go-to favorite.

To keep the flavors authentically Mediterranean, we combine equal parts ground beef and lamb, one of the most popular meats in Greece, for our patties. Then we stir in feta, kalamata olives and oregano. The result is an out-of-this-world bite that’s simply irresistible. Tzatziki is a Greek condiment made with strained yogurt, cucumbers and spices. It makes the perfect tangy topping for the meaty burgers. Cook along with our video and watch how easy this recipe is to whip up. Then leave us a comment below.


4 serving

Total Time

Prep Time

Cook Time


  • 4 small seedless cucumbers
  • 2 cups Greek yogurt
  • ⅓ cup lemon juice
  • 1 tsp. minced garlic
  • ¼ cup each chopped dill and mint
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 1½ oz. sun-dried tomatoes
  • 1 lb. ground beef
  • 1 lb. ground lamb
  • ½ cup crumbled feta
  • ¼ cup pitted kalamata olives, chopped
  • ¼ cup minced red onion
  • 1½ tsp. dried oregano
  • 1½ tsp. salt
  • 1 tsp. pepper
  • 4 green leaf lettuce leaves
  • 2 tomatoes, cut into 8 slices
  • 4 pita pockets, cut in half widthwise


• Grate cucumbers; squeeze out excess liquid. In bowl, stir together grated cucumber, yogurt, lemon juice, garlic, herbs, cumin and salt; cover and chill.

• Prepare grill for medium direct-heat cooking. Place tomatoes in bowl of hot water. Let sit 15 min. Drain; chop. Mix with next 8 ingredients; divide into 8 balls. Press into 1⁄2"-thick patties. Grill burgers to desired doneness. Place 1 lettuce leaf in each pita; add 2 burgers, tomato and sauce.

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