Greek Lamb Burgers (Biftekia) are succulent, juicy, exploding with flavor and always a showstopper! If you love Greek food, these Greek burgers are a must-make-recipe!
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
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Summer is the season of burgers! We love great burgers around here from Hawaiian burgers, Asian Burgers, Best Burgers, BBQ Crispy Onion Burgers andKorean Burgers, so it was only a matter of time before these Greek Burgers (biftekia) made their debut. And it was worth the wait. This lamb burger recipe is
This lamb burger recipe is adapted from my Greek meatballs but with the addition of feta! It’s extremely flexible so don’t let the lamb intimidate you. You can use all lamb or any other ground meat in this recipe. Of course, for the most authentic Greek flavor, go with lamb. Lamb is a highly underrated protein in America, in my opinion, but is a staple on the Greek dinner table. Lamb has the same number of calories as grass-fed beef but actually has more health-promoting omega 3 fatty acids, is a fantastic source of iron and a vitamin powerhouse.
, but you can top them with anything your heart desires, from minimalistic tomatoes and cucumbers to all the bells and whistles.
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Lastly, you will love that these Greek Burgers are 100% make ahead friendly. You can prep all of the toppings and make the burger patties a day in advance. When it’s lunch or dinner time, just fire up the grill and let everyone dress their biftekia with their favorite toppings. There’s no better burger bar than a Greek Burger bar!
In Greek, but not just any hamburger, a Greek-style flavor-packed burger seasoned with feta, garlic, lemon and fresh herbs. Greek burgers are traditionally made with lamb for the distinctive earthy, grassy flavor.
Greek Burgers usually include eggs and breadcrumbs, just like Greek meatballs, keftedes. In fact, the term biftekia refers to the method of flattening meatballs with the palm of the hand. So, essentially, Greek burgers are flattened keftedes!
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The traditional biftekia method of adding eggs and breadcrumbs to the meat mixture allows for the addition of extra liquid (in this recipe we use lemon and balsamic) which makes the lamb burgers extra juicy. The Greek Burgers are also extra juicy from the technique of grating the onion straight into a bowl and using all of its juices in the patties. Now you have the most flavorful
Above all, what truly sets Greek lamb burgers apart is their explosive seasoning – you will never find a more flavorful burger! Biftekia are generously seasoned with fresh herbs including mint, dill, oregano, and parsley, as well as aromatic garlic and onions, paprika, cumin and red pepper flakes. The herbs, aromatics and seasonings make for incredibly flavorful burger and the lamb lends the signature earthy flavor.
Finally, the boldly flavored, succulent, juicy, biftekia can be sandwiched between toasted hamburger buns, pitas or lettuce. Traditionally, they are topped with lettuce, tomatoes, cucumbers and red onions. In this lamb burger recipe, I’ve also added roasted red pepper hummus, sun-dried tomatoes, arugula, tzatziki and swapped the plain onions for pickled red onions for the ultimate Greek Burgers!So, double the batch and freeze some patties for later because these Greek Burgers are going to be the best burger you’ve ever sunk your teeth into!
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These Greek Burgers are mega juicy and SO easy. You will need a few fresh herbs, but they are definitely worth the splurge – and the biftekia still cost less than dining out. For this lamb burger recipe, you will need:
Biftekia can be served in pitas, buns or lettuce. Look for buns in the bakery section for extra soft buns. I like brioche buns for their rich, golden-brown, buttery decadence with a hint of sweetness. No matter what buns you choose, you’ll want to toast them first for added flavor and texture and to prevent the lamb burgers from becoming soggy.
Now let’s talk toppings! The toppings complete the biftekia symphony of flavor by adding the cool and creamy, the fresh and crunchy and the sweet and tangy. The toppings are customizable but please don’t skip the tzatziki!
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This lamb burger recipe is super easy to make! Simply combine the meat mixture, form the patties then chill the patties while you prep the toppings. This prep work can all be done a day in advance or it comes together quickly at dinner time. Once the patties are chilled, the you are less than 10 minutes away from the best Greek Burgers of your life.
To make biftekia, you’ll start by grating the onion on the largest holes of thegraterstraight into a large bowl (we want all the juices!), then add the eggs, breadcrumbs, lemon juice, balsamic, herbs and seasonings. Mix everything together, then add the ground lamb very last.
As previously mentioned, Greek Burgers are essentially flattened Greek meatballs made with both eggs and breadcrumbs which results in super juicy burgers. Whenever you cook or grill meat at high heat, you run the risk of losing juiciness and flavor but eggs + breadcrumbs is the secret, fool proof way to guarantee juicy lamb burgers every time.
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The breadcrumbs help the biftekia stay moist by absorbing and trapping the meat juices as they cook. The breadcrumbs provide structure by preventing the meat proteins from contracting which causes significant amounts of moisture to be squeezed out. The egg binds the ground meat, breadcrumbs, and herbs together. As the meatballs cook, the eggs cook which helps all the ingredients stick together instead of crumble apart.
Stop mixing the ground lamb ingredients as soon as they are combined – the more you handle the meat, the tougher your burger will be and the more likely it is to dry out and crumble.
To mix gently, use clean, wet hand, with fingers spread apart then combine until loosely mixed. Damp hands will prevent them from becoming sticky which will help the meat combine faster and prevent over-handling.
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Lamb burgers will inevitably shrink when cooked as the proteins constrict so it is important to make the burger patties larger than the buns – no one wants a wimpy burger patty sitting on a larger bun.
To make the patties, divide the meat into 6 equal sections. You can use a kitchen scale to make sure they are equal, but I just eyeball it. Form each section into a loose, big meatball, handling it as little as possible. We don’t want the balls too compact or overworked or you’ll have a hard burger.
Flatten the ball with the palm of your hand until it is about 1-inch larger than your bun, then proceed to dimple per below instructions.
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Dimpling the patties, or making a shallow depression, helps the lamb burgers cook evenly, prevents them from bulging in the center when cooked and minimizing shrinkage.
But not all dimples are created equal! Instead of just indenting the center of the patty with your thumb, it is best to create a shallow center surrounded by raised edges. Once you flatten the burgers to the desired width, shape them so the outer 1/2-inch of the patty is roughly 1-inch thick and the centers are 1/2-inch thick in the center.
Since patties vary in size, here is a simple formula: make patties 1-inch larger than the buns and the outer edges twice as thick as the center.
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Unlike almost every other protein that cook better when brought to room temperature, we want to keep our burger patties cold until cooked. The colder the patties, the better the flavor-carrying fat stays in the meat which means juicer Greek Burgers and patties that don’t crumble when cooked.
Cooking lamb burgers on the grill is incredibly easy with almost zero cleanup! First, heat the grill to medium-high heat, then grease the grill. Once hot, place the biftekia on the grill directly over the heat so they aren’t touching and cover. We want to make sure there is enough room in between the burgers so they grill and don’t steam.
Grill the Greek Burgers until golden brown and slightly charred on the bottom, about 3-5 minutes. You’ll know to flip the patties when you see liquid pooling
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