Lamb-Feta Burgers with Greek Cucumber Noodle Salad

You probably already know that your first line of defense when ordering healthfully at a restaurant is answering “Salad, please” when asked “Fries or a side salad?” Sadly, that measly pile of lettuce never quite competes with those crispy, mouthwatering fries. When you’re at home, you can change all that. Instead of serving burgers with a predictable salad, change it up with spiralized noodles! These cucumber noodles are hydrating, crunchy, and filling, and won’t leave your fingertips oil-slicked. This Greek-flavored lamb burger is lightly stuffed with feta, which complements the tangy cucumber noodles. Plus, since you swapped fries for cucumbers, there’s room for a little dessert. That’s my kind of compromise!


TIME TO PREP: 25 minutes

TIME TO COOK: 15 minutes


For the burgers

  • 1 pound lean ground lamb
  • 3 tablespoons chopped fresh parsley
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ cup crumbled feta
  • Salt and pepper

For the dressing

  • 1½ teaspoons dried oregano
  • 1 teaspoon garlic powder
  • Pinch of red pepper flakes
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • Salt and pepper

For the cucumber salad

  • 2 seedless cucumbers, spiralized with BLADE C, noodles trimmed and patted dry
  • ½ cup diced red onion
  • 1 cup halved cherry tomatoes
  • 1 cup packed baby spinach
  • ⅓ cup pitted kalamata olives, halved
  • ½ cup diced red bell pepper
  • ¼ cup canned chickpeas, drained and rinsed
  • 1 tablespoon extra-virgin olive oil
  • 4 large romaine lettuce leaves, for serving (optional)


  1. Make the lamb burgers. In a large bowl, combine all the ingredients for the burgers and, using your hands, mix thoroughly. Form the mixture into four patties and set them on a plate. Refrigerate for 10 minutes.
  2. Meanwhile, make the dressing. In a large bowl, whisk together the oregano, garlic powder, red pepper flakes, vinegar, and olive oil for the dressing. Taste and add salt and black pepper to your preferences.
  3. Add all the ingredients for the cucumber salad to the bowl with the dressing and toss to combine.
  4. Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the burgers, working in batches if necessary, and cook for 3 to 4 minutes per side for medium doneness.
  5. Serve each burger on a romaine lettuce leaf, if desired, with a side of the cucumber noodle salad.

The burgers in this recipe can be served on romaine, but if you like, add a bun, or just top the salad with the burger and dig in with a fork!


Calories: 413

Fat: 30 g

Sodium: 499 mg

Carbohydrate: 15 g

Fiber: 3 g

Sugar: 4 g

Protein: 22 g


Zucchini, Chayote, Beet

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