Josh Capon's Go Greek Lamb Burger

Josh Capon's Go Greek Lamb Burger
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 1/2 pounds ground lamb
  • 4 tablespoons EVOO, plus more for drizzling
  • 1 tablespoon chopped fresh oregano
  • 3 cloves garlic, chopped
  • 1 1/2 teaspoons ground cumin
  • 2 English (hothouse) cucumbers, thinly sliced
  • 1/2 cup thinly sliced red onion
  • 1/4 cup red wine vinegar
  • 1 tablespoon chopped fresh dill
  • 4 ciabatta rolls, split
  • 1 beefsteak tomato, sliced
  • Store-bought tzatziki, for topping


In a medium bowl, mix the ground lamb, 2 tbsp. EVOO, oregano, garlic and cumin. Form into 4 patties (thinner in the centers for even cooking). Transfer to a plate; cover and refrigerate while preparing the marinated cucumbers.

In another medium bowl, mix the cucumbers, onion, vinegar, dill and 2 tbsp. EVOO. Season with salt and pepper; cover and refrigerate.

Heat a griddle pan, a large, heavy skillet or a grill over high. Season the patties; cook, 4 to 5 minutes per side for medium. Drizzle the cut sides of the ciabatta rolls with EVOO and cook, cut sides down, until charred in spots, about 2 minutes.

Divide the patties among the roll bottoms. Add a tomato slice, some tzatziki, some of the marinated cucumber mixture and the roll tops. Serve the burgers with the remaining marinated cucumbers on the side.