Naked Greek Lamb Burger Salads with Homemade Flatbread & Yogurt Dill Cucumber Sauce

We love this recipe because it’s all cooked on the Blackstone, so it’s quick and easy to clean up. It’s perfect for a weeknight after a long day at work. It’s Delicious, and the whole family loves it.


  • 1 cup Greek plain yogurt
  • 1 tbs dried or fresh dill
  • 1/2 cup peeled chopped cucumber
  • 1 tsp garlic powder
  • Fresh cracked pepper
  • Zest of 1/2 lemon

Lamb Burgers

  • 1 package of ground lamb
  • 1 small zucchini grated
  • 2 tbs Cavender’s Greek seasoning
  • Black pepper 

Add the grated zucchini, ground lamb, and seasonings to a bowl and mix until well combined. Divide into 5 pieces and pat into burgers.  Heat the Blackstone and cook, flipping a few times until your desired doneness. We did about 8 minutes total and let them sit while we cooked the flatbread. Can you say juicy?


  • 1 cup plain Greek yogurt 
  • 1 1/2 cups self-rising flour

Just mix the two ingredients together until the dough forms. Add a little flour to the counter and divide the dough into 6. Roll out until about 1/8 inch thick. Once the burgers come off the Blackstone, don’t be shy- add the flatbread dough and cook in the leftover lamb fat. Turn them once after 1 minute and cook on the other side the same. 

I served this meal as a salad. I placed one burger on top of a bed of romaine lettuce. Then, I added sliced cucumber,  grape tomatoes, Kalamata olives, and pepperoncini peppers around the burger. I drizzled the yogurt dill sauce over the top as the dressing and served the flatbreads on the side. Wow, these were tasty and came together quickly after a long workday.