Greek Burger Recipes

GREEK HAMBURGERS

Steps:

• Mix ground beef, feta cheese, goat cheese, 2 tablespoons lemon juice, olive oil, oregano, and garlic together in a large bowl using your hands. Form meat into 4 patties.
• Stir Greek yogurt, cucumber, and 3 tablespoons lemon juice together in a bowl.
• Heat a frying pan over medium heat for about 2 minutes; cook burgers to desired degree of doneness, about 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve with yogurt sauce.

GREEK-STYLE TURKEY BURGERS

Steps:

• Combine all the ingredients in a large bowl.
• Form into 4 patties, then grill.
• I have served this on regular burger buns with tomatoes and mayo, and on pita with tahini, tomatoes and lettuce.

GREEK BURGERS - BIFTEKIA

Steps:

• Place the beef in a bowl.
• Add all the ingredients to the beef and knead with your hands until all the ingredients are well mixed and blended with the meat for about 5 minutes.
• Cover the bowl and let the meat sit in the refrigerator for about an hour.
• Remove the beef 10 minutes before cooking. Form in 5 patties (these are made slightly smaller than a hamburger). Flatten them.
• Heat the grill pan, Place the patties and cook for about 4 minutes on each side.
• Serve with a squeeze of lemon.

GREEK BURGERS

Steps:

• In a large bowl, combine the first seven ingredients. Crumble lamb over mixture and mix well. Shape into four patties. , Pan-fry, grill or broil until no longer pink. Serve on buns with cucumbers, tomatoes and ranch dressing if desired.

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-INSPIRED BURGERS WITH HERB-FETA SAUCE

Steps:

• Preheat grill to medium-high or preheat broiler to high.
• Mix yogurt, feta, 1 tablespoon oregano, lemon zest, lemon juice and 1/4 teaspoon salt in a small bowl.
• Cut 1/4-inch-thick slices of onion to make 1/4 cup. Finely chop more onion to make 1/4 cup. (Reserve any remaining onion for another use.) Mix the chopped onion and meat in a large bowl with the remaining 2 tablespoons oregano and 1/2 teaspoon each salt and pepper. Form into 4 oval patties, about 4 inches by 3 inches.
• Grill or broil the burgers, turning once, until an instant-read thermometer registers 160 degrees F, 4 to 6 minutes per side. Serve in pita halves, with the sauce, onion slices, cucumber and tomato.

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.

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 BURGERS

Steps:

• In a small bowl, mix together mayonnaise and minced garlic. Cover, and refrigerate for at least 1 hour.
• Preheat grill for high heat.
• Mix together lamb, breadcrumbs, fennel, shallot, oregano, and salt. Form into 3/4-inch-thick patties, and sprinkle black pepper over each.
• Brush grate with olive oil, and place burgers on grill. Cook for 3 to 5 minutes per side, turning once, or until done. Serve on buns with garlic mayonnaise.

MY BIG FAT GREEK BURGERS

Steps:

• Click here to see how she does it.
• In a small bowl, stir together the yogurt, oil, lemon juice, garlic, dill, and salt and pepper.
• Heat 2 teaspoons of oil in a nonstick skillet over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Remove the pan from the heat. Add the feta cheese, dill and 1/4 teaspoon black pepper and stir to combine.
• Divide the turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Put 2 tablespoons of the spinach-feta mixture onto half of the patties. Top with remaining patties working the turkey around the edges to seal burgers closed. Season the burgers on both sides with the salt and remaining 1/4 teaspoon pepper.
• Spray a nonstick grill pan with cooking spray and heat over medium-high heat, or prepare the grill. Grill the patties until cooked through, about 5 minutes per side.
• To serve, place a burger on the bottom half of each bun, top with about 2 tablespoons of yogurt sauce, then 2 or 3 cucumber slices and a lettuce leaf. Top with the other half of the bun and serve.