Photography Credit: Sabrina Modelle

Up your burger game and be the hero of your next barbecue with Greek lamb burgers and homemade tzatziki!

I season these lamb burgers with some of Greece’s most-loved flavors – like garlic, dried lemon peel, and oregano – before grilling them up and serving them on toasted buns.

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I like to set out a little buffet of Greek-inspired toppings near the grill for everyone to help themselves. Some of my favorites are fresh tomatoes, lettuce, feta, red onion, and of course, that tzatziki.

You can make your tzatziki up to three days in advance. I like to pre-salt and drain my cucumbers for a few hours or as long as overnight. If you’re pressed for time, you can salt the cucumber, let it drain for just 10 minutes, and then use a tea towel to press out as much moisture as you can.

If you’re wary of lamb because you find it too gamy and strong-tasting, I recommend trying lamb from New Zealand. It has a clean, grassy flavor and stays nice and juicy after cooking.

And If you’re really unsure about lamb, you try mixing it with some ground beef — up to half of the total weight of the meat in this recipe.

Lamb burgers may not be the most popular burger in the US, but this recipe might very well convince you that it should be!