These Homemade Greek Burgers are tender, juicy, and packed full of aromatic herbs like oregano and rosemary. You may have had a burger, but you’ve never had a biftekia like this!
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During my final years of undergrad study, it was required that I take a foreign language class. I chose Greek because it seemed fun and exciting, and it fit my schedule perfectly. So, for two whole semesters every Monday evening, I spent two hours learning Greek. Did I mention that I was the only student in the class? Talk about nerve racking! There was definitely no sliding by with the one-on-one instruction. In the end, I loved it, and I'm still so thankful I had a very patient instructor!
Inspired by the delicious Greek food my instructor would sometimes bring to class, I created this delicious, mouthwatering biftekia. The fresh herbs really make this burger sing! I like to serve it with my Homemade Fried Potato Chips and Tzatziki Sauce for a fantastic Greek-inspired meal.
To make The Best Homemade Greek Burgers you'll need:
Ground Lamb
Ground lamb can often be found in most grocery stores. It's as versatile as ground beef but offers a rich earthiness with a slightly sweet undertone.
Ground Beef
The ground lamb is very lean. Adding ground beef will not only help balance the flavor but it will make a juicer burger. You'll want to use at least an 80/20 blend.
Eggs
Eggs add moisture and a nice richness to the meat. They also act as a binder to help the patty keep its shape.
Breadcrumbs
I love to use freshly toasted homemade breadcrumbs in my burger and meatball recipes. The breadcrumbs not only act as a binder but will also help the meat retain its moisture.
Herbs and Spices
When it comes to adding flavor, the right herbs and spices are key. Garlic and onion both offer a delicious umami flavor that pairs perfectly with the savoriness of the ground beef and the richness of the ground lamb. Aromatic powerhouses like oregano, dill, and rosemary are sure to add a mouthwatering goodness to every bite! For this recipe I used my fresh herbs that I dehydrated with my Excalibur Dehydrator. If you're using fresh herbs, you’ll want to use 3 teaspoons for every teaspoon of dried.
Let’s Make The Best Homemade Greek Burgers!
Making these burger patties is super simple and really comes together in just a few easy steps.
First, you’ll need a large mixing bowl to work the meat in.
Using one hand, combine the ground lamb and ground beef just slightly with your hands. You're just breaking up the large portions it likely came out of the package in.
Next, add eggs, breadcrumbs, herbs, and spices.
Using both hands work everything into the meat by gently folding and pressing everything together. If you’ve ever worked with fresh dough, it's the same kind of kneading concept here. You don’t want to overwork the meat mixture because it can quickly dry out.
Form the patties by pinching off a small amount. You want about ¼ of a cup or about 4 to 5 ounces. Roll the meat mixture into a ball then begin flattening it with your palms. You want the patty to have about ¾ to 1-inch thickness. The patty should be close to the same width as the bun you are using.
In a large skillet over medium heat, add 1 Tablespoon of oil. I love my Cayenne and Garlic Infused Oil for this recipe.
Allow the pan to become hot and carefully add patties until the pan is full but not overcrowded. In my 12-inch stainless steel pan I am able to fit three patties.
Brown each side of the patty for approximately 4 minutes or until an internal temperature of 155 is reached.
Remove burgers from pan and allow to rest for a couple of minutes.
Place the patty on the bun and top with your favorite toppings. We love fresh-from-the-garden spinach, creamy feta cheese, and tangy red onions. You could also top it with a delicious homemade Tzatziki Sauce!
Make this recipe with me on YouTube!
Yield: 6-8 Burgers
Ingredients
1-pound lean ground beef
1-pound ground lamb
2 large eggs
1/4-1/2 cup plain breadcrumbs
1 teaspoon ground black pepper
1 teaspoon dried rosemary
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 teaspoon dried oregano
2 teaspoons salt
1 Tablespoon dried parsley
1 Tablespoon dried dill
Zest from one lemon
Directions
In a large bowl, mix all ingredients together until thoroughly combined.
Form the patties by pinching off a small amount. You want about ¼ of a cup or about 4 to 5 ounces. Roll the meat mixture into a ball then begin flattening it with your palms. You want the patty to have about ¾ to 1-inch thickness. The patty should be close to the same width as the bun you are using.
In a large skillet over medium heat, add 1-2 Tablespoon of oil.
Brown each side of the patty for approximately 4 minutes or until an internal temperature of 155 is reached.
Remove burgers from pan and allow to rest for a couple of minutes.
Place the patty on the bun and top with spinach, feta, and diced red onions.
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