Recipe by Shelley @dishydishesx on Instagram

When the sun comes out, there’s nothing better than firing up the BBQ. These juicy organic lamb burgers are packed with fresh herbs and garlic, grilled until perfectly charred, then served on warm pitta with cooling tzatziki and a squeeze of lemon. Paired with a vibrant Greek salad orzo, this dish is perfect for relaxed summer gatherings.

Using high-quality organic lamb mince makes all the difference — rich, flavourful meat that shines when simply seasoned and grilled.

Serves: 6–8

Ingredients

For the Lamb Burgers

• 800g Organic Lamb Mince

• 6 garlic cloves, minced

• Small bunch fresh mint, finely chopped

• Small bunch fresh parsley, finely chopped

• 1 small red onion, grated

• 1 tbsp dried mint

• Salt and black pepper

• 6–8 pitta breads

• Tzatziki, to serve

• 1 lemon, cut into wedges

For the Greek Salad Orzo

• 300g orzo pasta

• ½ cucumber, deseeded and finely chopped

• Small punnet cherry tomatoes, chopped

• 1 small red onion, finely chopped

• 3 long green peppers or 1 green bell pepper, chopped

• 1 tub Kalamata olives, sliced

• 200g feta cheese, crumbled

• A good glug of extra virgin olive oil

• A few splashes of red wine vinegar

• 1 tbsp dried mint

• 1 tsp dried oregano

• Salt and plenty of black pepper

Method

1. Prepare the Lamb Burgers

In a large bowl, combine the lamb mince, minced garlic, chopped mint and parsley, grated red onion, dried mint, salt and black pepper. Mix well until everything is evenly incorporated.

Shape the mixture into 6–8 burger patties, depending on your preferred size.

2. Cook the Burgers

Preheat your BBQ or grill to a medium-high heat. Cook the burgers for around 4–5 minutes per side, or until cooked through and nicely charred on the outside.

3. Cook the Orzo

Bring a pan of salted water to the boil and cook the orzo according to packet instructions. Drain and allow it to cool slightly.

4. Make the Greek Salad Orzo

In a large bowl, combine the chopped cucumber, cherry tomatoes, red onion, peppers, olives, and crumbled feta.

Add the cooled orzo and mix gently. Drizzle with extra virgin olive oil and red wine vinegar, then add the dried mint, oregano, salt, and plenty of black pepper. Toss everything together until well combined.

5. Serve

Warm the pitta breads slightly, then place a grilled lamb burger inside each one. Top with tzatziki and a squeeze of fresh lemon juice.

Serve alongside the Greek salad orzo for a fresh, vibrant BBQ meal.