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Active time
35 minutes
Total time
35 minutes
6 Servings
Serving Size
1 burger


2 cups plain nonfat Greek yogurt

1 small fennel bulb, finely chopped

1 small cucumber, peeled, seeded and finely chopped

2 teaspoons fresh lemon juice

½ teaspoon minced fresh garlic

¼ teaspoon salt

⅛ teaspoon freshly ground black pepper



¼ cup drained sun dried tomatoes in olive oil and herbs, chopped, oil reserved

2 tablespoons oil from jar of sun dried tomatoes

½ cup plus 2 tablespoons regular oats

2 tablespoons minced red onion

1 tablespoon ground cumin

1 teaspoon minced garlic

1 ½ teaspoons salt

¼ teaspoon finely ground black pepper

1.5 pounds ground lamb 

4 ounces feta cheese, finely crumbled

Olive oil, for brushing grill rack

6 small whole wheat buns

3 cups shredded iceberg lettuce

6 thin slices ripe tomato

  1. Make the sauce: combine sauce ingredients in a medium bowl and stir until well mixed. Taste and adjust seasonings, cover and refrigerate.
  2. Preheat a gas grill to medium high, or prepare a medium-hot fire in a charcoal grill with a cover.
  3. Combine sun dried tomatoes, oil from tomatoes, oats, onion, cumin, garlic, salt and pepper in a food processor. Process to a smooth paste.
  4. Combine paste with lamb and feta in a large bowl. Stir until well mixed, taking care not to overwork. Gently form into six equal sized patties.
  5. Brush grill rack with oil. Grill patties with cover down for about 4 minutes on each side or until done to preference.
  6. Assemble the burgers on the whole wheat buns with lettuce, a slice of tomato, and desired amount of sauce.

Recipe and photo courtesy of Mooney Farms.


Calories: 620
Total Fat: 35g
Saturated Fat: 15g
Sodium: 610mg
Carbohydrate: 39g
Fiber: 4g
Total Sugars: 10g (Added Sugar: 0g)
Protein: 33g

Yield: 6 Servings

Serving Size: 1 burger

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