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Greek Burgers
This Greek Lamb Burger Recipe (Biftekia) is out of this world flavorful, satisfying and refreshing all at the same time! The Greek Burgers are laced with feta, garlic, dill, mint, cumin and oregano, grilled to succulent juicy perfection then topped with roasted red pepper hummus, sun-dried tomatoes, cucumbers, pickled red onion, tomato, arugula and tzatziki. It is a juicy, textural flavor bomb that you don’t want to miss. Of course, all of the toppings are customizable to make it YOUR best Greek Burger! I’ve included tips and tricks on how to cook lamb burgers (grilled or stove top), how to make ahead and how to freeze and the Greek’s secret to the JUICIEST burgers. Serve this lamb burger recipe with a simple Greek salad, watermelon feta salad, Greek tortellini salad, feta fries or lemon rice, for the ultimate feast!
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 45 min🔥 Cook: 10 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- grater
- baking sheet
- stove
- skillet
📝 Preparation Steps
1
If making tzatziki, make it first so it has time to chill.
2
Grate the onion on the largest holes of the grater straight into a large bowl (we want all the juices!), then add all the remaining burger patty ingredients up to the ground lamb and mix well. Add lamb and mix with your hands just to combine (don’t over-mix or your burgers will be tough).
ground lamb (or other ground meat of choice - beef, pork, chicken or turkey – see notes)2 pounds
3
Line a large baking sheet with parchment paper. Divide the mixture into 6 equal sections on the parchment. Form each section into a loose, big ball. Flatten each ball with the palm of your hand until it is about 1-inch larger than your buns. Create a shallow depression in the middle of each patty so the outer ½-inch edges are almost twice as thick as the center (see photos in post).
4
Cover the patties with plastic wrap and refrigerate for at least ⏱️ 30 minutes (cold patties stay intact better) while you prep the rest of your toppings. DON'T bring patties to room temperature before cooking.
5
TO COOK ON THE STOVE
6
Heat 2 tablespoons vegetable oil in a large cast iron skillet over medium heat.
7
Working in batches, add the patties to the hot skillet and cook until the internal temperature reaches 160 degrees on an instant read thermometer, about ⏱️ 4-6 minutes per side. Remove to a plate and tent with foil and let rest ⏱️ 5 minutes.
8
TO COOK ON THE GRILL
9
Heat grill to 375-400 degrees F with the lid closed. Once hot, clean and grease the grill with vegetable oil. Add patties and cover. Cook until brown and slightly charred on one side, about ⏱️ 3-5 minutes.
10
Flip burgers (but do not press down), cover and cook an additional ⏱️ 3-5 minutes, or until the internal temperature reaches 160 degrees on an instant read thermometer. Remove to a plate and tent with foil and let rest ⏱️ 5 minutes.
11
HAMBURGER BUNS
12
To toast hamburger buns, spread softened butter on the cut sides of the buns (optional). Add to the grill, or skillet, cut side down and toast for about ⏱️ 1 minute or until golden.
13
ASSEMBLE
14
Top toasted buns with a layer of hummus, plenty of chopped sun-dried tomatoes, arugula, burger patties, harissa (a little goes a long way!), tzatziki, tomatoes, cucumbers and pickled red onions. Dig in!
chopped sun-dried tomatoes
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