Lamb Burgers with Feta Yogurt Sauce

Why This Is Strictly Keto

Ground lamb seasoned with fresh oregano, garlic, onion and lemon zest needs no breadcrumbs or binder, and a crisp lettuce leaf stands in for the bun. The sauce is just feta, full-fat Greek yogurt and garlic. Everything on the plate is a real, minimally processed ingredient.

Ingredients

Main

• 1 lb (450 g) ground lamb
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 yellow onion (about 1 oz / 28 g), finely diced
• 2 garlic cloves, minced
• 2 teaspoons fresh oregano leaves, chopped
• Zest of 1 lemon

Feta Yogurt Sauce

• 2 oz (55 g) feta cheese, crumbled
• 1/4 cup (60 ml) full-fat Greek yogurt
• 1 garlic clove, pressed
• Salt and pepper, to taste

For Serving

• 4 large lettuce leaves
• 1 tomato, sliced
• 1/2 red onion, sliced into rings

Instructions

1. Mix the patties: In a medium bowl, combine the ground lamb with the salt, pepper, diced onion, garlic, oregano and lemon zest. Mix gently until the seasonings are evenly distributed.

2. Shape: Divide the mixture into 8 small patties (2 per serving).

3. Preheat: Heat a grill or grill pan to medium-high.

4. Cook: Grill the patties for about 4 minutes per side, until cooked to your liking.

5. Make the sauce: Stir together the feta, Greek yogurt, pressed garlic, salt and pepper until creamy.

6. Assemble: Set the patties on the lettuce leaves, then top with tomato slices, a spoonful of feta sauce and red onion rings.

Nutritional Info (per serving, approximate)

Tips

• Don’t overwork the lamb — mixing just until combined keeps the patties tender.
• Make the feta sauce a few hours ahead; the garlic mellows and the flavor deepens.
• Double the batch and freeze the raw patties between sheets of parchment for quick weeknight dinners.