Greek Beef Burgers with Feta and Yogurt Tzatziki

Name: Greek Beef Burgers with Feta and Yogurt Tzatziki
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 small (about 7 oz) (200 g) English cucumber, unpeeled, coarsely grated; ½ tsp (3 g) kosher salt; 1 cup (240 g) plain whole-milk Greek yogurt, cold; 1 clove (3 g) garlic, finely grated or minced; 1 tbsp (15 ml) fresh lemon juice; 1 tbsp (15 ml) extra-virgin olive oil; 2 tbsp (6 g) fresh dill, finely chopped; 1½ lb (680 g) lean ground beef (90% lean), cold, straight from the fridge; ½ cup (70 g) feta cheese, crumbled into small pieces; 3 tbsp (45 g) red onion, finely grated on a box grater, with its juices; 2 cloves (6 g) garlic, finely grated or minced; 2 tsp (2 g) dried oregano, crumbled between your fingers; ¾ tsp (4½ g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) extra-virgin olive oil, for brushing the patties; 4 buns (240 g) hamburger buns or brioche buns, split; 1 large (about 7 oz) (200 g) large ripe tomato, cut into 4 slices, ¼ inch (6 mm) thick; ½ small (about 2 oz) (50 g) red onion, very thinly sliced into rings; 4 inner leaves (40 g) romaine lettuce leaves, washed, dried and torn to fit the buns

From the MyKitchenBank Kitchen

Juicy grilled lean beef patties seasoned with oregano, garlic and creamy feta, piled into toasted buns with a cool, garlicky Greek yogurt tzatziki, tomato and crisp romaine. Lighter than a classic burger but still big on flavor.

Prep: 25 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 7 min
Makes: 4 burgers (about 6 oz / 170 g patties) plus about 1¼ cups tzatziki

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Ingredients

4 servings

For the tzatziki
1 small (about 7 oz) (200 g) English cucumber, unpeeled, coarsely grated
½ tsp (3 g) kosher salt
1 cup (240 g) plain whole-milk Greek yogurt, cold
1 clove (3 g) garlic, finely grated or minced
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) extra-virgin olive oil
2 tbsp (6 g) fresh dill, finely chopped
For the burgers
1½ lb (680 g) lean ground beef (90% lean), cold, straight from the fridge
½ cup (70 g) feta cheese, crumbled into small pieces
3 tbsp (45 g) red onion, finely grated on a box grater, with its juices
2 cloves (6 g) garlic, finely grated or minced
2 tsp (2 g) dried oregano, crumbled between your fingers
¾ tsp (4.5 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
1 tbsp (15 ml) extra-virgin olive oil, for brushing the patties
To serve
4 buns (240 g) hamburger buns or brioche buns, split
1 large (about 7 oz) (200 g) large ripe tomato, cut into 4 slices, ¼ inch (6 mm) thick
½ small (about 2 oz) (50 g) red onion, very thinly sliced into rings
4 inner leaves (40 g) romaine lettuce leaves, washed, dried and torn to fit the buns

Equipment (8)

Gas or charcoal grill (or a cast-iron grill pan)
Box grater
Fine-mesh sieve or clean kitchen towel
Medium mixing bowl
Large mixing bowl
Instant-read thermometer
Wide metal spatula and tongs
Rimmed baking sheet or large plate

Steps

Before you start

Use 90% lean (10% fat) ground beef straight from the fridge; cold meat keeps the patties tender and easy to shape.
Plan on 15 minutes for the cucumber to drain and 15 minutes for the patties to chill, so start with the tzatziki.
Make sure your grill grates are clean and you have an instant-read thermometer ready.
Feta is salty, so the burger mix is seasoned lightly. Do not add extra salt.

1
Salt and drain cucumber
- Coarsely grate the unpeeled cucumber into a fine-mesh sieve set over a bowl.
- Toss with ½ tsp kosher salt and let it drain for 15 minutes.
- The salt pulls out water that would otherwise make the tzatziki runny.
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Ready when: About ¼ cup (60 ml) of liquid has collected in the bowl and the cucumber looks limp
Tip: Don't skip the draining. Un-drained cucumber turns tzatziki into a watery sauce that slides off the burger.
2
Make the tzatziki
- Squeeze the drained cucumber hard in a clean kitchen towel, or press it with your hands, until no more liquid drips out.
- You should have about ¾ cup (130 g).
- Stir it into a medium bowl with the Greek yogurt, grated garlic, lemon juice, olive oil and dill.
- Taste and add a pinch more salt if needed.
- Cover and refrigerate while you make the burgers.
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Ready when: Thick, spoonable sauce with no pooling liquid
Tip: Grate the garlic on a fine rasp so no raw chunks bite through the cool sauce.
3
Mix burger seasonings
- In a large bowl, combine the crumbled feta, grated red onion with its juices, garlic, oregano, ¾ tsp kosher salt and the pepper.
- Mash together with a fork into a rough paste.
- Add the cold ground beef on top.
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Ready when: Seasonings are evenly mixed into a paste before the beef is added
Tip: Mixing the seasonings first means you handle the beef less, which keeps the patties tender.
4
Shape the patties
- Using your hands, gently fold the beef into the seasonings for no more than 30 seconds, just until evenly combined.
- Divide into 4 equal portions of about 6 oz (170 g).
- Gently form each into a patty 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Press a shallow dimple into the center of each with your thumb.
- Place on a baking sheet.
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Ready when: Patties hold together with smooth edges and no cracks
Tip: Overworking lean beef makes dense, rubbery burgers. Stop mixing as soon as you can't see streaks of seasoning.
5
Chill patties, heat grillOven 450°F / 230°C
- Brush the tops of the patties with the olive oil.
- Refrigerate uncovered for 15 minutes so they firm up and hold their shape on the grill.
- Meanwhile, preheat the grill with the lid closed to medium-high, about 450°F (230°C), and scrape the grates clean.
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Ready when: Grill thermometer reads about 450°F (230°C) and patties feel firm to the touch
6
Grill the patties
- Place the patties on the hot grates, dimple side up, and close the lid.
- Grill for 4 to 5 minutes without pressing or moving them, until they release easily and have deep grill marks.
- Flip once and grill another 4 to 5 minutes with the lid closed.
- Check the thickest part with an instant-read thermometer.
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Ready when: Internal temperature reads 160°F (71°C), juices run clear and the centers are no longer pink
Tip: Never press the patties with a spatula. It squeezes out the juices, and lean beef has little fat to spare.
7
Toast buns, rest patties
- Move the patties to a clean plate and let them rest while you toast the buns.
- Place the buns cut side down on the cooler part of the grill for 1 to 2 minutes, until golden with light grill marks.
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Ready when: Cut sides are golden brown and slightly crisp
Tip: Watch closely. Buns go from toasted to burnt in under 30 seconds.
8
Assemble and serve
- Spread a generous spoonful of tzatziki (about 2 tbsp) on each bottom bun.
- Layer with romaine, a tomato slice, the patty, red onion rings and another spoonful of tzatziki.
- Cap with the top bun and serve right away with the remaining tzatziki on the side.
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Tip: Putting the lettuce directly on the bottom bun creates a barrier that keeps it from getting soggy.

Good to know

Tips

If you don't have a grill, cook the patties in a preheated cast-iron skillet over medium-high heat, 4 to 5 minutes per side, to the same 160°F (71°C).
Lean beef cooks quickly and dries out easily, so rely on a thermometer rather than time alone and don't cook past 160°F.
The grated onion and feta add moisture and fat to lean beef; don't swap in dry chopped onion.
For extra Greek flavor, top with a few sliced kalamata olives or pepperoncini.

Make ahead

"The tzatziki can be made up to 2 days ahead and refrigerated in a covered container; stir before serving. The raw, shaped patties can be covered and refrigerated for up to 12 hours before grilling."

Storage & reheating

"Room temperature: Cooked burgers should not sit out more than 2 hours. Fridge: Store cooked patties and tzatziki separately in airtight containers for up to 3 days. Freezer: Freeze cooked patties up to 2 months, or raw shaped patties separated by parchment up to 3 months (do not freeze tzatziki). Reheat cooked patties in a covered skillet over medium-low heat for 4 to 5 minutes per side until steaming hot (165°F / 74°C), or grill raw frozen patties after thawing overnight in the fridge."

Substitutions

lean ground beef (90% lean) → ground lamb or a 50/50 mix of lamb and beef. Lamb gives a more traditional Greek flavor. Cook to the same 160°F (71°C) internal temperature.
plain whole-milk Greek yogurt → full-fat sour cream or plain skyr. Skyr is thick and works well; sour cream makes a milder, looser sauce.
feta cheese → goat cheese. Creamier and milder. Use the same amount, and add the full ¾ tsp salt.
hamburger buns or brioche buns → pita breads or lettuce wraps. Warm pitas on the grill for 30 seconds per side; for low-carb, wrap patties in large romaine leaves.