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Greek Burgers


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500g Lepp’s lean ground beef

1 large egg

7 garlic cloves, crushed

3 tbsp finely chopped fresh oregano

2 tbsp finely chopped fresh rosemary

1 tsp salt

½ tsp pepper

100g feta cheese, crumbled

Greek Tzatziki:

1 long English cucumber, grated

500g plain yogurt

34 garlic cloves, crushed

1 tbsp finely chopped fresh dill

1 tbsp olive oil

Salt and pepper to season



Mix all ingredients in a bowl and divide equally into four portions. Shape each portion into a burger patty.

On a preheated BBQ, grill the burgers over medium flame until cooked through or alternatively in a preheated pan over medium heat. Approximately 4 to 5 minutes per side but an instant-read thermometer is the way to go: 71 degrees C or 160 degrees F.

Serve with Tzatziki, and lettuce, and optional tomato on your favourite burger buns.

Makes 4 burgers

Greek Tzatziki:

Put grated cucumbers in a clean towel or cheesecloth and squeeze to remove moisture. (Do not peel the cucumbers, as the skin contributes colour and nutrients.)

Place drained cucumbers in a bowl, and add all the other ingredients; stir to combine.

Cover with plastic wrap and refrigerate for a minimum of two hours for the flavours to marry.

These burgers are celiac friendly as they have no breadcrumb filler, and serve them wrapped in lettuce leaves instead of buns. Enjoy!

Recipe created by Chef Dez


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