Greek Burgers Recipe: With Step By Step Photos

January 17, 2026

Discover the vibrant flavors of Greek Burgers, a fresh twist on the classic burger featuring herb-infused patties and creamy feta tzatziki sauce, perfect for summer meals.

Ingredients

For the Burgers:

1 lb of Ground Beef or Lamb
2 Tbsp of Chopped Fresh Mint
2 Tbsp of Chopped Parsley
1 Tbsp of Chopped Oregano
2 tbsp of Grated Onion
2 Cloves of Garlic, grated
Salt, to taste

For the Sauce:

1 Seedless cucumber, peeled, grated and squeezed out of any excess water
1/2 cup of Plain Greek Yogurt
1 clove of Garlic, minced
1 tsp of Lemon zest and juice
2 oz of Crumbled Feta
Salt, to taste

Toppings:

Pita Pockets
Fresh Spinach
Sliced Tomatoes

1. Prepare Fresh Herbs

Start by finely chopping the fresh herbs, including 2 tablespoons of mint, 2 tablespoons of parsley, and 1 tablespoon of oregano. These herbs provide the bright, Mediterranean flavor that defines Greek burgers. Chopping them finely ensures even distribution throughout the meat mixture without large leafy pieces disrupting the texture. Place the chopped herbs in a large mixing bowl. This step infuses the burgers with freshness right from the beginning, as emphasized in the video where I stress the delicious combination of these herbs.

2. Grate Onion and Garlic

Grate about a quarter of a yellow onion to yield 2 tablespoons of grated onion pulp. Avoid large chunks by grating, which melts into the meat for subtle onion flavor in every bite. Grate 2 cloves of garlic directly into the bowl with the herbs. The grating technique releases juices that bind and season the mixture evenly. Add a healthy pinch of salt to taste at this stage to enhance all flavors.

3. Mix the Burger Patties

Add 1 lb of ground beef or lamb to the bowl with the herbs, grated onion, garlic, and salt. Gently mix everything by hand until well combined, but avoid overworking the meat to keep the burgers tender and juicy. Divide the mixture into four equal portions, about 4-ounce patties each, or adjust for larger 6-ounce ones if preferred. Shape each into a ball, then flatten into patties with an indent in the center to prevent puffing and doming during cooking.

4. Preheat Cooking Surface

Preheat a cast-iron skillet over medium-high heat until very hot. This high heat creates a flavorful sear on the burgers, locking in juices as shown in the demonstration. Alternatively, use an indoor grill pan for similar results. Let the skillet heat while preparing the sauce to save time.

5. Grate and Prep Cucumber

Peel and grate one seedless cucumber, then squeeze out excess water using a clean kitchen towel or cheesecloth. Removing moisture prevents a watery sauce and ensures creaminess. This step is crucial for the feta tzatziki texture.

6. Make Feta Tzatziki Sauce

In a bowl, combine the grated cucumber, 1/2 cup plain Greek yogurt, 1 minced garlic clove, 1 tsp lemon zest, and juice from the lemon. Add a pinch of salt, mindful of the feta’s saltiness. Mix well, then fold in 2 oz crumbled feta at the end to preserve larger chunks for texture. Let the sauce sit to allow flavors to meld while cooking the burgers.

7. Cook the Burgers

Place the patties in the hot skillet. Cook for about 2-3 minutes per side for medium doneness, keeping a close eye to avoid overcooking. The short cook time on high heat yields a juicy interior with a crispy exterior. Remove from the skillet once seared.

8. Assemble the Burgers

Warm pita pockets if desired. Spread feta tzatziki inside each pita. Add a cooked patty, fresh spinach leaves, and sliced tomatoes. Slice the burger in half for easy eating and a gorgeous presentation. Serve immediately for the best flavor and texture.

Essential Equipment Guide

Cast-iron skillet or grill pan
Box grater (for onion, garlic, cucumber)
Mixing bowl
Chef’s knife
Cutting board
Kitchen towel or cheesecloth (for squeezing cucumber)
Spatula

Prep, Cook Time, and Servings

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4

Nutritional Information

Nutrient (per serving)	Amount
Calories	450
Protein	32g
Fat	28g
Carbohydrates	12g
Fiber	2g

Estimates based on standard ingredient values from recipe components like ground beef, yogurt, and veggies.

Pairings

Crisp Greek salad with olives and red onion
Tzatziki-dipped cucumber sticks
Lemon wedges for extra brightness
Roasted potatoes seasoned with oregano
Sparkling white wine like Assyrtiko

Variations

Use ground lamb for authentic traditional taste
Add red onion slices to toppings for bite
Swap spinach for romaine lettuce
Grill outdoors instead of skillet
Make sliders with mini pitas

Comprehensive Tips

Choose high-quality ground beef with 80/20 fat ratio for juicier burgers; the fat content ensures tenderness without drying out during the quick sear.
Finely chop herbs just before mixing to preserve their volatile oils and maximum freshness; dull knives bruise herbs, releasing bitter compounds prematurely.
Grating onion and garlic creates a finer texture that integrates seamlessly, avoiding chunky bites while providing moisture and subtle sweetness.
Always create a thumb indent in patty centers; this prevents bulging as proteins contract and expel moisture during cooking, ensuring even thickness.
Squeeze cucumber thoroughly over a sink; excess water dilutes the tzatziki, making it runny instead of thick and scoopable.
Taste the sauce before adding feta; adjust lemon or salt incrementally since feta brings significant salinity and tang.
Preheat skillet until smoking lightly for proper Maillard reaction sear, which builds deep flavor through browning sugars and amino acids.
Cook burgers to 160°F internal temperature for safety, but pull slightly early as carryover heat finishes cooking.
Use thin pita pockets to avoid doughy bread overpowering fillings; warm them briefly to make pliable and prevent tearing.
Let sauce rest 10-15 minutes post-mixing; this allows garlic pungency to mellow and yogurt to thicken around cucumber pieces.
For lamb version, source grass-fed if possible for richer, earthier flavor complementing mint and oregano.
Customize heat with a pinch of red pepper flakes in patties or sauce for those preferring spice.
Prep toppings ahead and chill; cold spinach and tomatoes provide refreshing contrast to warm burgers.
Avoid pressing patties while cooking; this squeezes out precious juices, resulting in dry meat.
Scale up herbs proportionally for larger batches; flavors intensify but balance remains key.
Store leftovers wrapped tightly in fridge up to 2 days; reheat gently in skillet to revive crispness.
Experiment with turkey for lighter option, but increase seasoning as it is leaner.
Pair with yogurt-based dips for cohesive meal theme, enhancing Greek authenticity.
Use microplane for zest and garlic to minimize bitterness from pith.