It’s time to savor the flavors of my newest recipe creation, my fabulous, juicy Greek Burger. This burger is a delicious combination of a hearty 80/20 meat patty, sheep’s milk feta, and terrific vegetables like kalamata olives, cucumbers, and Marinated Red Onions. Pepperoncini mayo adds a spicy kick, while melt-in-your-mouth Kasseri Greek cheese (or the cheese of your choice) brings a creamy touch. Finish it off with a fresh juicy tomato slice, and you’ll be sure to impress your favorite eaters. Let’s go!

The Best Greek Burger: A Star Is Born

If you’ve followed for a while, you know that I absolutely love a Greek salad–I mean, what’s not to love: sheep’s milk feta, kalamata olives, cucumbers, Marinated Red Onions, beautiful greens, and ripe tomatoes are a delectable combination.

Often when I’m creating recipes, my inspiration comes from something delicious that I want to eat, or recently ate. When I was in California, without warning I was struck by the idea: I would love to eat a Greek Burger…but is that even a thing? Because if not, it should be! And this is how a recipe concept is born.

I began to wonder—and this is the kind of thing I love contemplating—what goes on a Greek Burger? How do we make it fabulous?

I was in the car with my kids, and we had so much fun brainstorming about what would taste delicious.

It’s what we’ve always done together!

The Best Greek Burger: A Step-by-Step Tutorial:

Combining the flavors of the iconic Greek Salad with an American classic, this Greek Burger will be a fabulous adventure for your tastebuds and will also impress any guests you may have dining at your table.

Step 1: Preparing the burger patties:

Certainly, using meat that’s 80/20 is a good start because you absolutely have to have some fat content. I decided to stuff ours with feta and then top it with as much goodness as possible.

Teri holding a Greek Burger.

Step 2: Cooking the burger patties:

Heat a nonstick pan–I love my Made In pans–over medium heat and add two tablespoons of olive oil. Cook the burgers for a total of 9 minutes, flipping halfway. Depending on the size of your pan, you might need to cook these in batches so as not to overcrowd.

Teri’s tip:

We tested this Greek Burger in lots of variations, and what I’ll say is that while I love this burger with ground beef, this recipe also works great with ground chicken too!

Step 3: Getting Saucy

It would make perfect sense to use a Tzatziki sauce, but I don’t always have that on hand, even though it is the most wonderful complement to the burger

What I do have on hand pretty consistently is pepperoncini. So I made Pepperoncini Mayo, and it was really delicious, definitely a run don’t walk situation for slathering on a juicy burger.

Step 4: How do you say ‘cheese’ in Greek?

We tested the burger several times, and when we finally thought we were near the finish line, I realized I still wanted a melting moment, so we researched Greek cheeses and decided on a type of cheese that’s often served with Saganaki, Kasseri cheese.We continued to workshop it and found that finishing our burger with this cheese totally takes it to the next level.

If Kasseri cheese is not an ingredient you can easily find, use mozzarella or provolone, but if you’re a fan of delicious food, it’s worth finding this amazing Greek cheese.

Step 4: Assembling the Greek burger:

Choose your bun wisely, whether it’s a fluffy pita bread or a toasted sesame bun. Spread a generous amount of creamy Pepperoncini Mayo or Tzatziki Sauce on the bottom bun and top it with the cooked Greek burger patty.

If it’s summer, of course, you can add a big, beautiful slice of fresh tomato, but if tomatoes are out of season, use a couple of little pear tomatoes. Whichever you choose, absolutely make sure to use something delicious–you can’t add a tasteless tomato and expect a fabulous result.

Step 4: Serving and enjoying the Greek burger:

Present your Greek Burger creation with pride. Serve it alongside our smashed potatoes or grilled vegetables. Don’t forget to provide additional tzatziki sauce for dipping or drizzling.

If you make my Greek Burger, be sure to leave a comment and let me know. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!

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Teri holding a Greek Burger.

The Best Greek Burger

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Teri Turner
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Sandwich
  • Method: Stove top
  • Cuisine: Greek
Print Recipe

Description

Trust me when I say that this is the best Greek burger recipe you’ve ever tried, it’s sure to be a hit at any summer BBQ!

Ingredients

For the Pepperoncini Mayo

  •   1 cup mayonnaise
  •   3 tablespoons plus 4 teaspoons chopped pepperoncini, divided

For the Greek Burgers:

  •   1.5 pounds ground beef, 80% lean
  •   1 teaspoon dried oregano
  •   1 teaspoon salt
  •   ½ teaspoon black pepper
  •   2 ounces sheep’s milk feta, in brine or more
  •   4 gluten free buns or regular buns
  •   6 ounces of Kasseri cheese, sliced, if you can’t find this cheese use
  •   Mozzarella or Provolone
  •   Romaine lettuce
  •   1-2 tomatoes, sliced
  •   2 ounces sliced cucumber
  •   Marinated Red Onions, optional
  •   Halved kalamata olives, optional

Instructions

For the Pepperoncini Mayo

  1. Make a pepperoncini mayo by combining the mayo and 3 tablespoons or
    more of chopped pepperoncini in a small bowl. Set aside.

For the Greek Burgers:

  1. Divide the ground beef into four equal parts.
  2. Take one of the portions and mix it with ¼ teaspoon salt, ¼ teaspoon oregano, 1/8 teaspoon black
    pepper, and 1 teaspoon chopped pepperoncini. Flatten the mixture and add
    ¼ of the feta to the center. Fold the meat over the cheese then flatten the
    burger into a classic burger patty shape. Apply pressure to the middle with
    your thumb so that the patty will cook evenly. Repeat with the remaining
    meat to create 4 stuffed burger patties.
  3. Heat a nonstick pan over medium and add two tablespoons of olive. Cook
    the burgers for a total of 9 minutes, flipping halfway. Depending on the size
    of your pan, you might need to cook these in batches so as not to
    overcrowd.
  4. Once you’ve flipped your burger, immediately add 1.5 ounces of
    the sliced Kasseri cheese and let it melt.
  5. When the burgers are almost done, toast your buns.
  6. Assemble the burgers. Place a tablespoon or more of the pepperoncini mayo
    on the top buns and line the bottom buns with the romaine lettuce. Place
    the burgers on the bottom buns, cheese side up, then add a slice of tomato
    and sliced cucumbers over top. Stick a few kalamata halves on the top buns
    and place the top buns on the burger to close.

Nutrition

  • Serving Size: 1 burger
  • Calories: 624
  • Sugar: 5.8 g
  • Sodium: 1491.6 mg
  • Fat: 24 g
  • Carbohydrates: 44.6 g
  • Protein: 57.2 g
  • Cholesterol: 142.7 mg

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