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Souvlaki burgers with Greek salad


  • Heat a little oil in a heavy-bottomed pan and gently saute the onion and 2 crushed garlic cloves until softish. Transfer the vegies to a large bowl and mix with the lamb mince, cumin, paprika, oregano, parsley, a pinch of salt and ½ cup yoghurt until well combined. 
  • In another bowl, gently toss the celery, cucumber, capsicum, tomatoes, red onion, olives and feta with seasonings, a little oil and the juice of ½ lemon. Set aside. 
  • To make the tzatziki, combine the remaining yoghurt with the juice of ½ lemon, the mint and 2 crushed garlic cloves. Taste for seasoning and also set aside. 
  • Then form the mince mixture into patties, lightly flour and cook in a layer of hot oil. Drain well on kitchen paper towels. 
  • Place the pitas on individual plates, smear with tzatziki and mound with a generous amount of the salad. Then top with 2 patties, sprinkle with a little more tzatziki and serve with lemon wedges on the side.


  • olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, crushed
  • 750 gm lean lamb mince
  • 1 tspn ground cumin
  • 1 tspn paprika
  • 1 large tbsp chopped fresh oregano
  • 2 tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • 1 cup plain yoghurt
  • 1-2 celery stalks, finely chopped
  • ½ continental (telegraph) cucumber, sliced & halved
  • ½ green capsicum, cored, seeded & sliced
  • ½ punnet cherry tomatoes, quartered or halved
  • ¼ red onion, finely sliced
  • ¼ cup pitted black olives, sliced
  • 200-250 gm crumbled feta
  • 2 lemons
  • 2-3 tbsp chopped fresh mint
  • plain flour
  • small pita breads

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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