Mediterranean kefta lamb burgers on grilled pita

Preparation :45 min Cooking :12 min
Difficulty :easy
Servings :4

These mediterranean kefta lamb burgers on grilled pita are a good way to eat ground lamb. I like the lamb because the taste is pronounced and earthy! Now imagine with feta cheese and fresh mint in it … quite impressive!


  • 1 lb ground lamb by Maillard
  • 3 tablespoons finely chopped fresh parsley
  • 3 tablespoons finely chopped fresh mint
  • 3 tablespoons finely chopped red onion
  • 1 teaspoon dried oregano
  • 200 g feta cheese, cubed
  • 2 pita breads, cut in half and opened
  • 2 tomatoes, sliced
  • 4 Lebanese cucumber, sliced
  • Romaine heart leaves
  • Salt and pepper from the mill

Ingredients for the tzatziki

  • 1 1/2 cups Greek yogurt
  • 1 clove garlic, finely chopped
  • 1/2 cup peeled and seeded cucumber, finely chopped
  • 4 tablespoons finely chopped fresh mint
  • 1 tablespoon lemon juice
  • Salt and pepper to taste


  • In a large bowl, add lamb, parsley, mint, onions, oregano and feta cheese. Season with salt and pepper and mix well with your hands. Form 4 patties and reserve in the fridge.
  • In a bowl, add the ingredients for the tzatziki, season with salt and pepper and mix. Reserve in the fridge.
  • Preheat the BBQ at maximum power. Oil the grates.
  • Place the patties on the fire and cook for 3 minutes. Rotate 45 degrees and continue cooking for 3 minutes. Flip the patties and repeat. Cook 3 minutes, rotate 45 degrees and cook 3 minutes. Reserve on a plate.
  • Add the pita bread on the heat and cook for 1 to 2 minutes, on one side only.
  • Spread 2 tablespoons tzatziki sauce inside the pita then add a lamb patty. Garnish with romaine, tomatoes, cucumbers and alfalfa to taste!
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Our wine stewards suggest


This Greek wine made from a local variety named xinomavro has some barolo resemblance. On a dried flowers, ripe fruits and truffle register.


This Saison beer will seduce you with notes of spices, cereals and lemon. The clove flavour will melt pleasantly with the farmers' aromas of the lamb. The light acidity of the beer is will remind you of goat cheese. Very dry, it will bring a nice touch of freshness to this dish.

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