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A Greek burger with garlic & mint yoghurt


  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion with 2 crushed garlic cloves until tender, stirring now and again.
  • Transfer the onion mixture to a large bowl with the mince, seasonings, chilli paste, 80 gm yoghurt, the feta and 3 heaped tbsp chopped mint. Mix well and then form the mixture into patties.
  • Mix together 1 cup yoghurt with the remaining garlic and mint and a squeeze of lemon juice. Set aside.
  • Heat a thin layer of oil in a large heavy-bottomed pan. Then flour the patties and panfry in batches. Drain on kitchen paper towels, if needed.
  • Toss the tomatoes, cucumber and red onion with a splash of oil, seasonings and the vinegar.
  • Cut the burger buns in half and grill or toast them. Then spread the yoghurt on the base and top with a mound of the salad and a burger. Spoon another dollop of the yoghurt on top and serve with the top on, if you like.


  • olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 600 gm lean minced lamb
  • sea salt & freshly ground pepper
  • ½ tbsp chilli paste
  • Greek yoghurt
  • 75 gm feta, crumbled
  • 5 heaped tbsp chopped fresh mint
  • ½ lemon
  • plain flour
  • 2-3 ripe red tomatoes, cut into chunks
  • ½ continental (telegraph), cucumber, cut into chunks
  • ½ red onion, finely sliced & quartered
  • a splash of red wine vinegar
  • 6 burger buns

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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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm