This is a spin on a traditional hamburger using Greek flavors and a cucumber dressing made with plain yogurt. It’s a great way to introduce some new flavors in a familiar way. My husband is allergic to beef (hives and everything!), so we often make portabello mushroom, bean or turkey burgers. We recently found a little farm in our community that sells lamb, so we thought we would give their ground lamb a try. You can easily substitute ground beef in the recipe if you prefer. Tonight we served our burgers on a white whole wheat bun and dressed it with the yogurt dressing, red onions, a slice of tomato, and lettuce. We also had some great veggie kabobs on the side. Yum!!!
Note: Pictured pita is not gluten-free. Omit or use gluten-free option if needed.
Heat grill to medium heat. Combine all burger ingredients with your hands and form into 4-6 patties. Refrigerate for 10 minutes. Cook on oiled grill for 5-8 minutes on each side until no longer pink inside.
Whisk ingredients for dressing together in a small bowl and spoon over Greek Burger. Serve on its own or on a bun, pita, or wrap (use gluten-free option if needed).