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.

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.

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.

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.

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.

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.

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.

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.