Greek Lamb Burger Salad with Yogurt Feta Drizzle
A juicy, savory lamb burger is nestled into a fresh chopped Greek salad — no bun necessary. Instead of crumbled feta, we went to the next level and created an irresistible, creamy yogurt-feta sauce for drizzling.
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Ingredients
- 1 1/4 lb ground lamb or beef
- 1 tbsp dried oregano (TRY: Simply Organic Oregano)
- 1/4 tsp ground black pepper + additional to taste (TRY: Simply Organic Ground Black Pepper)
- 3/4 tsp sea salt + additional to taste
- 1 head romaine lettuce, chopped
- 1 pint cherry or grape tomatoes, halved
- 1/2 English cucumber, chopped
- 1/4 cup chopped pitted Kalamata olives
- 1 lemon, juiced
- 3 tbsp extra-virgin olive oil (TRY: California Olive Ranch Reserve Miller’s Blend Extra Virgin Olive Oil)
- 1/3 cup full-fat yogurt (TRY: Stonyfield Organic Probiotic Yogurt Plain Whole Milk)
- 1/4 cup crumbled full-fat feta cheese
- 1 tbsp chopped fresh mint
Preparation
1. Preheat a greased grill or grill pan to medium-high.
2. In a large bowl, combine lamb, oregano and pepper; mix with your hands until well combined, then form into 4 patties. Sprinkle patties with salt. Grill, flipping once, until an instant-read thermometer inserted into the thickest part reads 145ºF, 3 to 4 minutes per side.
3. Meanwhile, in a large bowl, combine lettuce, tomatoes, cucumber and olives; gently toss. Add lemon juice and oil and toss to coat. In a small bowl, whisk together yogurt, feta, mint and additional salt and pepper, to taste. Divide salad among bowls. Top each with a burger patty and drizzle with yogurt sauce.
Nutrition Information
- Serving Size 1/4 of recipe
- Calories 474
- Carbohydrate Content 12 g
- Cholesterol Content 104 mg
- Fat Content 35 g
- Fiber Content 5 g
- Protein Content 29 g
- Saturated Fat Content 12 g
- Sodium Content 670 mg
- Sugar Content 6 g
- Monounsaturated Fat Content 18 g
- Polyunsaturated Fat Content 3 g