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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 kid-friendly 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!!!
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 your favorite, bun, wrap, pita or large lettuce leaf.