These Quick & Easy Greek Burgers are the perfect way to send off summer in style. What could be better than all the flavors of a gyro, made on a grill (meaning less clean-up) in just 20 minutes, start-to-finish? Nothing, I tell you. Not a dang thing.
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Why I Love These Lamb Burgers
With Labor Day just around the corner, Joe and I are trying to sneak in as much grilling time as possible before fall sets in and I'm off to making sheet-pan dinners, homemade bread, and everything else in the (currently sad & neglected) oven.
Featuring salty feta, tangy tzatziki, sweet tomatoes, high-quality lamb (or any other ground meat you prefer), crunchy pickled veggies, all piled high on a toasty bun? This Greek burger recipe is everything you could want out of a summer grill-out dinner.
Aside from being super delicious, these Greek-inspired burgers are:
- Quick & Easy - You'll need just 10 minutes of prep and 10 minutes of cooking time. Plus since everything is made on the grill, clean-up is a snap!
- Super Versatile - I've made these as Greek lamb burgers, Greek turkey burgers, and Greek hamburgers (made with ground beef and pork), and they're always delicious. Let everyone choose their own favorite toppings so even your picky eaters get some agency.
- Made With Just 13 Ingredients - All you need is meat, some spice aisle staples, feta cheese, tzatziki, buns, and your favorite burger toppings like tomatoes, lettuce, and pickled veggies.
Ingredients & Substitutions
As promised, you don't need much to make these gorgeous Greek burgers with feta. Here's your whole shopping list:
- Ground Meat - Beef, Pork, Lamb, Turkey, Chicken, or any combination thereof will do the trick. If possible, opt for organic, humanely raised, and grass-fed where appropriate. If you opt for poultry, make sure it isn't too lean, or add in a slice of bread soaked in milk and a dollop of yogurt to add some fat back in so they don't dry out on the grill.
- Herbs de Provence - While technically a French seasoning blend, Herbes de Provence has flavors that pair beautifully with these Mediterranean burgers. If you don't have a jar on hand, you can use a homemade mix.
- Crushed Red Pepper Flakes and/or Ghost Pepper Flakes - Joe and I like our food on the spicy side, so using two kinds of chile flakes helps to amp these burgers up. Feel free to omit if you're feeding little ones or are spice-averse.
- Garlic Powder - Either plain or California-style (with parsley) are great options here.
- Salt and Pepper - Don't forget your seasoning! I suggest using kosher salt and freshly cracked black pepper for the best results.
- Crumbled Feta - Feta cheese is a staple in our fridge, making appearances in my Mediterranean Baked Feta with Tomatoes, Onions and Chickpeas, Thanksgiving sides, and even Watermelon Salad. I suggest buying feta in brine for better flavor, longer shelf-life, and the added bonus of a free ingredient (the brine!) which can be used as a super-flavorful marinade.
- Burger Buns - Make sure you take the time to toast them on the grill to get all that gorgeous texture.
- Lettuce of Choice - Peppery arugula, soft butter lettuce, or shaved romaine are all excellent options.
- Tomato - Take advantage of peak summer tomatoes while you still can! My favorites are the Cherokee Purples I grow in my garden, but any slicer variety will work.
- Cucumber - Seedless cucumbers add freshness and crunch.
- Pickled Red Onions - They're a natural pair for the rich, meaty flavors here!
- Pickled Banana Peppers or Pepperoncini - We live for spicy things, and adding extra pickle-y goodness to the mix is delightful.
- Tzatziki - I'll often keep a tub of store-bought Tzatziki on hand for when I'm feeling lazy, but it's also quite easy to whip up at home. You can also feel free to swap in plain Greek yogurt if that's all you have. Maybe doctor it up with some dried mint and dill to get the vibes without all the work?
How To Make Greek Burgers With Feta
You'll flip when you see just how easy it is to make these Mediterranean burgers. Here's how it's done:
Step 1: Make Greek Patties. Mix all burger ingredients together. Shape into patties of about ¾" thickness, placing a small thumbprint in the middle to help prevent shrinkage.
Step 2: Grill over medium-high heat to desired doneness.* We recommend about 3-4 minutes per side for beef/lamb.
Step 3: Assemble. Toast buns and pile on your favorite fixin's. Add finished patties to buns and devour your creation
Optional Variations
While I'm partial to lamb for this recipe, there are plenty of ways to customize it to your liking. Here are a few variations to try:
- Different Meat Combinations - If you don't want it to be too gamey, cut the lamb with half pork or beef. If lamb isn't your style, beef is great as a stand-alone, or mixed with pork. Chicken and turkey can also be used, but make sure to get a higher fat percentage and/or add a slice of bread soaked in milk and a hefty spoonful of yogurt to add in some moisture.
- Make It Keto and/or Gluten-Free - Omit the bun and serve the Greek patty on a bed of veggies instead.
Expert Tips
- Shaping LOTS of Burger Patties - Check out this rad tip from my boy Justin Chapple. It'll forever change how you make burger patties for a crowd.
- For food safety, recommended temperatures are at least 145F for beef/pork/lamb and 165F for poultry
- Toast your buns. The grill is already on, so it doesn't take any extra effort, and the textural dividends are insane.
- Oh! And make sure you keep a little extra meat to the side (without any garlic, salt, or chiles) for your fur babies. Mikey and Ozzy love grilling season as much as we do because they always get special treats in their dinner, like some of these mini Greek sliders! Spoiled lil' pups. But they're just so dang cute and sweet, we can't help ourselves.
Frequently Asked Questions
I'm partial to lamb, but I've also tried making them with ground beef (sometimes mixed with pork) and ground poultry. They're tasty no matter what! If you use poultry, you'll want to add back some fat, so read my notes above.
I'm a devotee of Aldi for many reasons, but their seasonal ground lamb is definitely one of them! Whenever they have it, I grab several pounds and keep it in my deep freezer. You simply can't beat $6 for a pound of organic ground lamb anywhere else that I've looked!
I suppose they could, yeah!
More Quick & Easy Sandwich Ideas
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Quick & Easy Greek Burgers with Feta & Tzatziki
Ingredients
Burger Ingredients
- 1 lb Ground Lamb, Pork, Beef, Turkey, Chicken or combination thereof preferably organic, humanely raised and grass-fed
- 2 teaspoon Herbs de Provence
- 2 teaspoon Crushed Red Pepper Flakes
- ½ teaspoon Ghost Pepper Flakes optional
- 1 teaspoon Garlic Powder
- Salt and Pepper to taste
- ½ C Crumbled Feta
To Plate:
- 4 Burger Buns toasted on the grill
- Lettuce of Choice
- Tomato sliced
- Cucumber sliced
- Pickled Red Onions
- Pickled Banana Peppers or Pepperoncini
- Tzatziki
- More Feta
Instructions
- Mix all burger ingredients together. Shape into patties of about ¾" thickness.Grill over medium high heat to desired doneness.* We recommend about 3-4 minutes per side for beef.
- Toast buns and pile on your favorite fixins. Add finished patties to buns and devour your creation.
Notes
- For food safety, recommended temperatures are at least 145F for beef/pork/lamb and 165F for poultry
- If you opt to make these Greek burgers with poultry, opt for a higher fat ratio instead of super lean meat. You'll also probably want to add back some fat by adding a slice of bread soaked with milk and a hefty dollop of Greek yogurt to the meat mix.
Let's taco 'bout it.