This recipe was created in partnership with Lynx Grills. All opinions are my own.
“A low carb, Mediterranean style Greek burger that’s juicy, flavorful, and a simple way to enjoy a great meal with fewer carbs.”
Low Carb Greek Inspired Burgers:
I’m always looking for new ways to switch up my burger game. Because I eat a lower carb diet, I find that burgers are a great way to eat the foods I love in an easily modifiable way as well. What I love about these Mediterranean inspired burgers is that they are great in a lettuce wrap, a low carb pita, or on a salad.
The patty is rich, juicy, and seriously flavorful and can be tossed onto a cast iron over the stove, or on the grill (my preferred go to method). Get creativity with your burger game as you think outside the bun and try these out!
- Mixing Bowls
- Measuring Cups
- Knife & Cutting Board
The foundation for a great burger is really all in the patty. I am usually not a huge fan of lamb unless it’s in a gyro (I don’t think that really counts), but I really enjoyed the half ground lamb and half ground beef combination I used for these burgers. If you cannot find ground lamb, they work great as an all-beef patty as well.
The patty is flavored with some crumbled feta, fresh chopped parsley, salt, pepper, and a little oregano and thyme. Mix the two meats and seasonings together thoroughly before forming the patties. You can weigh your patties for accuracy or divide them evenly. I made each burger a bout 1/4 lb. each and pat them on the thinner side.
Set the burgers aside and prep your toppings and tzatziki sauce if you plan on making a homemade sauce (recipe is included below). The trick to a great tzatziki is making sure it isn’t watery from the cucumber. I prefer to grate my cucumber and press out the liquid by pushing on it with a spoon in a strainer. I find this to be the fastest method.
Once the cucumber is ready, combine all the tzatziki ingredients together and let it sit to marinade a bit. You can use a lower carb yogurt or even sour cream if you’re really concerned about the carbs. Because I only use a few tablespoons personally, I don’t mind going with a classic Greek yogurt for this recipe.
Additionally, I personally enjoy all the toppings on my burger and love adding sliced tomato, cucumber, lettuce and onion to accompany my burger. You can wrap it all in a big lettuce bun or cut a low carb pita in half (pictured) and stuff it all inside the pocket. Each half pita (Joseph’s brand) is only 3 net carbs.
Now your patties and toppings are all prepped, get those burgers on the grill! I like to use both direct and indirect heat when I grill burgers. Throw the patties down over the open flame and lock in the juices and get a good initial sear on both sides. Once that’s complete, I like to move mine to indirect heat and let them cook to my preferred level of doneness (I like burgers a little pink in the middle to retain some juice and flavor). Leaving them over an open flame for the whole cook tends to dry the meat out and honestly makes for a dense and chewy final product.
Remove the burgers off the heat and allow them to rest, assemble everything the way you prefer and dive right in. Pair your burger with some low carb crispy jicama fries too and you have the perfect anytime low carb meal!
Love Mediterranean food? Try making my easy low carb, slow cooker gyros too!
- For the Burgers-
- ½ lb Ground Beef
- ½ lb Ground Lamb
- ½ cup Feta
- ¼ cup Fresh Parsley
- 2 tbsp. Fresh Oregano
- Salt/ Pepper
- Olive Oil
- For the Tzatziki-
- 1 cup Greek Yogurt
- 4 tbsp. Fresh Dill
- 1 tbsp. Lemon Juice
- 1 tsp. Lemon Zest
- 1/2 cup Seedless Cucumber, grated
- 1 Garlic Clove, minced
- Onion Slices
- Cucumber Slices
- Low Carb Pita or Lettuce Wrap
- Preheat your grill for both indirect and direct heat.
- To make an easy tzatziki sauce, grate about ½ cup of a seedless cucumber. Place in a fine mesh strainer or in cheese cloth and squeeze out the excess moisture. This is super important, do not skip this step! Combine the yogurt, the grated cucumber, fresh dill, lemon juice and zest, and a little sea salt together into a bowl. Taste test and season as necessary then set it aside.
- In a large mixing bowl, combine the beef, lamb, fresh parsley, feta, oregano, and season with salt and pepper. Mix thoroughly by hand or with a mixer to fully incorporate.
- To form equal size patties, you can weigh each one out individually and form a nice even patty. I also like to use a 3” cookie cutter to help form a thicker patty that’s even. Lightly oil the outsides of the burger and season again with a little more sea salt and pepper.
- I prefer cooking these burgers first using direct heat to get some char, about 2-3 minutes per side. Finish the burgers off on indirect heat to bring them to your desired level of doneness. This is best for keeping them juicy and tender!
- To keep the burgers lower in carbs, you can wrap them in lettuce or use a Joseph’s Lavash Pita bread. I really enjoyed it both ways. The pita pictured was cut in half, and will open up enough for you to place your burger patty inside. Add the tzatziki, and other desired toppings and enjoy!
Nutritional Information: Obtained using My Fitness Pal. I am not nor do I claim to be a nutritionist, so it is important to always verify the nutritional information as brands vary. I work hard to always provide the most accurate information as possible in hopes of making this easier for you, my readers!
Below is the nutritional info for the burger patties only in order to provide accuracy.
Amount Per Serving: Calories: 247 Total Fat: 15g Saturated Fat: 7g Cholesterol: 52mg Sodium: 244mg Carbohydrates: 1g Fiber: 0g Sugar: 1g Protein: 26g