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CHEF DEZ: Greek lamb burgers a sure hit at backyard barbecues


Outdoor cooking is one of the best ways to embrace and celebrate the warmer temperatures now coming upon us.

Greek cuisine is one of my all-time favourites, and this personal recipe of mine for Greek Burgers is sure to be a hit at your next backyard cookout. In this recipe, feel free to replace the lamb with beef, if you're not a lamb lover — but I personally love the flavour of lamb in this recipe. Fresh herbs are a must — this is not a recipe for utilizing your spice rack.

Happy cooking!

Greek Lamb Burgers

Originally prepared for Lepp Farm Market (

Recipe created by Chef Dez (

500g lean ground lamb (or lean ground beef)

1 large egg

7 garlic cloves, crushed to a paste

3 tbsp finely chopped fresh oregano

2 tbsp finely chopped fresh rosemary

1 tsp salt

1/2 tsp ground pepper

100g feta cheese, crumbled fine


Mix all ingredients in a bowl and divide equally into four portions. Shape each portion into a burger patty.

On a preheated BBQ, grill the burgers over medium heat until cooked through or alternatively in a preheated pan over medium heat. Approximately 4 to 5 minutes per side but an instant read thermometer is the way to go: 71 degrees C or 160 degrees F.

Serve with Tzatziki, and lettuce, and optional tomato on your favourite burger buns.

Makes 4 burgers


Greek Tzatziki

Recipe created by Chef Dez, who recommends: “Do not peel the cucumbers, as the skin adds a lot of colour”

1/2 long English cucumber, grated

250g plain yogurt

2 garlic cloves, crushed to a paste

1 tbsp finely chopped fresh dill

1/2 tbsp extra virgin olive oil

Salt and pepper to season


Put grated cucumbers in a clean towel or cheesecloth and squeeze to remove moisture.

Place drained cucumbers in a bowl, and add all the other ingredients; stir to combine.


Chef Dez is a food columnist, culinary instructor and cookbook author. Visit him at

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