These Greek burgers are amazing. I might go as far as to say that they are possibly my favorite burger that I have ever made. They may even beat my Jalapeno and Cilantro Burgers, which used to be my go-to burger.
These Greek burgers are packed full of so much flavor with the garlic, fresh oregano, fresh mint, lemon zest and juice, and salty feta cheese that I promise you won’t need a drop of ketchup or mustard on your burger. In fact, I think that the ketchup and mustard would detract from all of the incredible flavors that are going on in the burger.
Don’t do it! Don’t reach for that ketchup and mustard!
I would like to point out that there is cinnamon in these burgers. What?
When you think about cinnamon you normally think of apple pie or oatmeal, right? Cinnamon can often be that flavor in savory dishes that is unexpected and can sometimes stump you. Trust me, the cinnamon is amazing in these burgers; don’t leave it out.
To keep the Greek flavors consistent I threw out the idea of the traditional toppings such as onion and lettuce or tomatoes. Instead I topped my burgers with refreshing, crisp cucumbers and sweet, juicy cherry tomatoes. It was perfect!
Let’s talk about meat. I used a good quality ground beef. I would highly recommend trying ground lamb for this recipe; that’s what I would have used if I could have gotten my hands on some. Ground turkey or chicken would also make a wonderful Greek burger because the meat has a mild flavor so that you can really taste all of the Greek flavors. Since poultry burgers are so lean I recommend adding an extra shallot and an extra egg to help keep the burger nice and juicy.
You know what would be the perfect Greek side to these Greek burgers? My Greek Watermelon Salad. You can’t go wrong with that combo.
You have to try these burgers. I know they will become one of your new favorites! Enjoy, my friends.
- 1 pound ground beef or ground lamb (or ground chicken or turkey)
- 4 cloves garlic, minced
- ½ teaspoon fresh oregano, minced. Or ¼ teaspoon dried oregano
- 2 teaspoons fresh mint, minced
- Pinch of red pepper flakes
- ½ teaspoon cinnamon
- 1 teaspoon cumin
- ¼ teaspoon sea salt
- ½ teaspoon black pepper
- 1 shallot, minced
- ½ cube of fresh feta cheese, drained and crumbled
- 1 egg
- Zest of 1 lemon
- Juice of ½ lemon
- For toppings:
- 1 cucumber, sliced into rounds
- 1 handful grape tomatoes, sliced in half
- 4 whole wheat buns
- Preheat your grill (indoor or outdoor), or preheat a large skillet to medium-high heat. (I cooked mine on a large skillet).
- Place the ground beef in a large bowl and add the remainder of the ingredients. Use your hands to gently mix all the ingredients until well incorporated. Try not to handle the meat too much; otherwise the heat from your hands will melt the fat in the meat.
- Divide the meat into 4 equal sections. Grab a section and form a large ball. Flatten gently with your hand forming a ¼ to ½ inch-thick patty. Place the patty on a plate.
- Melt 1 tablespoon butter on your heated skillet, (or grease your indoor or outdoor grill). Place all four burger patties into the skillet and cook for 4-5 minutes on the first side. Flip and cook 3-5 minutes on the other side depending on your preference of how much pink you like.
- Remove the burgers from the pan onto a clean plate. Allow the burgers to rest for at least 1 minutes to help seal the juices inside the burger.
- Place each patty on the bottom half of your whole wheat bun. Top the burger with slices of cucumbers and grape tomatoes and place the top half of the bun on the burger. Serve immediately and enjoy.