"We like using a bun, but you could definitely use a pita pocket to go with your favorite Greek-inspired toppings, like homemade tzatziki sauce, cucumber and tomato salad, or olive tapenade."
1 cup crumbled feta cheese
½ cup shredded sharp white cheddar cheese
2 tablespoons dried Greek oregano
1½ pounds ground lamb
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 lemon, zest only
2 garlic cloves, minced
1 tablespoon olive oil
kosher salt for seasoning
freshly ground black pepper
½ cup plain Greek yogurt
¼ cup grated cucumber
½ lemon, juice only
4 brioche buns
for possible toppings and sides:
Preheat your pellet grill to 450°F. Place a cast-iron griddle in the grill to heat up.
In a small bowl, combine the feta cheese, cheddar cheese and oregano, and set aside.
In a large bowl, combine the lamb, mint, parsley, lemon zest, garlic and olive oil. Using your hands or a burger press, form the lamb mixture into eight even, thin patties about ¼-inch thick.
Assemble the stuffed burgers by placing 1 tablespoon of the cheese mixture in the center of a prepared patty. Top with a second prepared patty. Press down firmly on the burger stack, and pinch around the edges to seal the two patties together, or return the stuffed patties to your burger press, if using, to make the shape and seal uniformly. Season both sides of the burger with salt and pepper. This makes one burger.
Repeat with the other patties to make four burgers. Set aside while you make the tzatziki sauce and allow the grill to finish preheating. You can also make the patties ahead of time and refrigerate them until ready to use.
To make the tzatziki sauce, in a small bowl, combine the yogurt, cucumber, lemon juice and a pinch of salt.
Lightly oil the preheated cast-iron griddle and cook the burgers for 3–5 minutes per side until the internal temperature reaches 145°F. Transfer the burgers to a plate and tent loosely with foil.
Lightly warm the buns in the grill while the burgers rest.
Assemble the burgers by topping each bun bottom with a dollop of tzatziki sauce, a patty, another dollop of sauce, lettuce, and any other toppings you’d like. We like to serve these with a quick salad of tomatoes, red onions, chopped cucumber and a bunch of Kalamata olives.