{"id":21645,"date":"2026-09-15T16:52:23","date_gmt":"2026-09-15T16:52:23","guid":{"rendered":"https:\/\/in-greece.com\/index.php\/2026\/09\/15\/greek-inspired-lamb-burgers-the-martha-stewart-way-greek-city-times\/"},"modified":"2026-09-15T16:52:23","modified_gmt":"2026-09-15T16:52:23","slug":"greek-inspired-lamb-burgers-the-martha-stewart-way-greek-city-times","status":"publish","type":"post","link":"https:\/\/in-greece.com\/index.php\/2026\/09\/15\/greek-inspired-lamb-burgers-the-martha-stewart-way-greek-city-times\/","title":{"rendered":"Greek-Inspired Lamb Burgers, the Martha Stewart Way \u2013 Greek City Times"},"content":{"rendered":"


\n<\/p>\n

\n

Lamb and burgers are not opposites. In Greek cooking they have always belonged together \u2014 minced lamb, herbs, yogurt, tomato, a soft bun or warm bread \u2014 and Martha Stewart\u2019s Greek-inspired version is still one of the cleanest home-cook takes on that idea.<\/h3>\n

Stewart built the burger around parsley used three ways: folded into the lamb, stirred into a yogurt-feta sauce, and left in leaves with chopped tomato. The point is freshness against the richness of the meat, not another stack of bacon and processed cheese. Ground beef works if lamb is hard to find; lamb is the reason the burger tastes Greek.<\/p>\n

\n
\"Greek-inspired <\/source><\/picture>
*Image Credit: Christopher Testani<\/figcaption><\/figure>\n<\/div>\n

The official recipe remains on Martha Stewart\u2019s<\/a> site as Grilled Lamb Burgers With Yogurt-Feta Sauce. It is a 40-minute grill job for four: season and form the parsley-lamb patties slightly wider than the buns, mix crumbled feta with Greek yogurt and more parsley, toss tomato with whole parsley leaves and olive oil, then grill the patties and toast the brioche. Medium-rare is about 5\u20137 minutes; medium closer to 9\u201311. <\/p>\n

Rest the meat briefly so the juices stay in the patty, not on the plate.<\/p>\n

What to keep in mind when you cook it now<\/p>\n