Best Greek Pork Burgers Recipes

BIG MOE'S PORK BURGERS

Steps:

• Heat charcoal or gas grill to medium. Combine ground pork, onion, cheeses, Worcestershire sauce, hot sauce and garlic in large bowl; mix well with hands. Shape into 1-inch thick patties (9 to 12); sprinkle pepper and salt on both sides.
• If a smokier flavor is wanted, add a small handful of pecan or oak wood chips to fire about 10 minutes before putting patties on.
• Grill burgers approximately 15 minutes until internal temperature reaches 165 degrees F, turning every 5 minutes.

QUICK AND EASY PORK BURGERS

Steps:

• Mix all of the ingredients in a bowl.
• Let the mix refrigerate for at least 30 minutes.
• Then press the mixture into patties (I make 4 of them).
• You have many choices on how to cook these!
• You can cook them on your indoor grill for 5-10 minutes each, or until they are cooked throughly.
• You could also cook them on the outdoor grill for 5-10 minutes each, or until they are cooked throughly.
• Lastly, you could cook them on the stove for 5-10 minutes each, or until they are cooked throughly.
• Serve on a bun, or by itself.

GRILLED PORK BURGERS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble pork over mixture and mix well. Shape into six patties. , Grill burgers, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°., Serve on buns; top with lettuce, tomato and onion if desired.

PORK SOUVLAKI (SKEWERS) WITH TZATZIKI SAUCE

Steps:

• To prepare the pork souvlaki (skewers), cut the pork into 2 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 20 minutes.
• In the meantime prepare the tzatziki sauce for the pork souvlaki. Pour into a food processor the olive oil and 2 cloves of garlic; blend until the garlic is diluted (don't leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of chopped dill, 1-2 of red wine vinegar, salt and pepper and mix. Tore in the fridge and serve cold.
• Cut the wooden skewers to fit your griddle pan and soak them in water for 10 minutes. (This will prevent them from burning.) Thread the pieces of pork, comfortably, on the skewers.
• Preheat a grill or griddle pan on a high heat. Cook the pork skewers for about 10 minutes, turning occasionally, until nicely coloured and cooked through.
• While your pork is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 1-2 minutes.
• To serve the pork souvlaki (skewers), slice 2 red onions and place on a platter; top with the pork skewers, drizzle with some extra virgin olive oil and a good squeeze of lemon juice. Serve while still warm with some pita breads and tzatziki sauce or wrap them up like a sandwich, adding some tzatziki, sliced onions and tomatoes. Enjoy!

ULTIMATE GREEK BURGERS

Steps:

• Combine the meat, red onion, parsley, pine nuts, sun-dried tomatoes, garlic, feta cheese, salt and Greek seasoning in a mixing bowl. Work with your fingers until the mixture is thoroughly combined. Form into 4 patties. Grill or pan fry over medium-high heat for 2-3 minutes on each side or according to desired doneness (is using poultry or pork, make sure it's thoroughly cooked through). If you're cooking them on the stovetop, I like to use the Lodge Cast Iron Grill Pan to get those pretty grill marks.
• Arrange some arugula leaves on the bottoms of each hamburger bun and place the patties on top. Top with tomatoes, red onions, tzatziki sauce, and crumbled feta cheese. Place the top bun on each burger and serve immediately with extra tzatziki sauce.

GREEK LAMB BURGERS

Steps:

• Prepare your grill for cooking over high direct heat.
• In a medium bowl combine all the lamb burger patties ingredients together and mix everything together until everything is well incorporated. Divide the meat in 4 and form into burger patties.
• Place the patties on the grill and cook for about 5 minutes per side. DO NOT press on the patties while cooking. 2 Minutes before the patties are done cooking, add the burger buns to the grill and grill them for about 30 seconds.
• Remove everything from the grill and assemble the burgers. Start with adding some baby arugula to the bottom of the bun, then the burger patty, followed by a couple tbsp of tzatziki sauce, some crumbled feta cheese, tomato slices, cucumber slices and red onion slices. If you prefer you could add more tzatziki sauce to the top bun.
• Serve immediately.

GREEK LAMB BURGERS

Steps:

• Heat an outdoor gas grill or an indoor griddle to medium (if working with an indoor griddle or skillet, you can just heat it once you prepare the meat mixture).
• Add the ground lamb (or mix of lamb and beef) to a mixing bowl. Add grated onions, garlic, fresh herbs, oregano, cumin, paprika and cayenne. Season with kosher salt and pepper. Add a generous drizzle of extra virgin olive oil, and mix until everything is well combined.
• Divide the meat mixture into 8 equal balls. Using both hands, work meat into smooth spheres, then lightly press to form into patties. Arrange the patties on a large tray or dish, and with the tip of your thumb, press lightly to form a shallow, somewhat wide, depression into the center of each patty. (see cook's tip #2 below) Cover and refrigerate, if you have the time.
• Lightly oil the grill grates (or indoor griddle) and arrange the burger patties on top. Grill over medium heat, covered, for 3 to 5 minutes on each side, turning once midway through cooking (internal temperature for a medium burger should register 160 degrees F. Adjust cooking time according to your desired doneness.)
• Allow the lamb burgers to rest for 5 to 10 minutes before serving. Serve in pita pockets (or buns), with tztaziki sauce, tomatoes, cucumbers, peppers, onions. If you like add kalamata olives and a sprinkle of feta.

BEST GROUND PORK BURGER

Steps:

• Mix together ground pork, 1 teaspoon salt, 1 tablespoon pepper, and 1/4 cup barbecue sauce until combined (try not to overmix).
• Form into 8 burger patties about 3/4 of an inch thick.
• I usually divide the burgers into 8 balls, as equal as I can get them, and then make the patties.
• Prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray. Preheat the oven to 350° F.
• Cook for approximately 25 to 30 minutes. Stop every 10 minutes to baste with barbecue sauce and flip the burgers over. Rotate the tray halfway through for more even cooking.
• Prepare grill for cooking over medium-hot charcoal or medium heat for gas.
• Oil grill rack, and then add the patties.
• Turn the burgers over occasionally, until cooked through, about 10 minutes per side. While cooking brush top of each patty with additional barbecue sauce.
• To melt the cheese, add slices in the last few minutes of cooking time and cook until melted.
• Serve up freshly cooked ground pork burgers with cheese, lettuce, tomato, more barbecue sauce, and anything else you can think of! Enjoy!

GYROS BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• In large bowl, combine ground beef, ground lamb, onion, garlic and bread crumbs. Season with savory, allspice, coriander, salt, pepper and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8 inch to 1/4 inch thick).
• Cook patties for 5 to 7 minutes on each side, or until cooked through.

PERFECT PORK BURGERS

Steps:

• Pulse the bacon and garlic in a food processor until coarsely ground.
• Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
• Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
• Serve the patties on the buns; top with coleslaw.

BEST GREEK PORK BURGERS

Steps:

• Mix all ingredients together in large bowl. Let stand in fridge for 30 minutes to slightly set. Form patties grill over low to med low heat to keep from burning. Cook well done. Serve with mayo mixture, lettuce, and tomato. Enjoy!