Greek beef burger

Greek beef burger


Serves 4


  • 500g extra lean beef mince
  • 2 tbsp Greek seasoning
  • 1 Lebanese cucumber
  • 2 large tomatoes
  • 4 tbsp low fat or no fat natural Greek yoghurt
  • 1/2 small garlic clove, minced
  • 1 tbsp finely chopped mint
  • oil spray
  • 60g Danish feta, crumbled


Place beef mince into a bowl and sprinkle over Greek seasoning.

Using a fork, gently fluff the seasoning through the mince, taking care not to overwork the meat (see notes).

Divide the mince into 8 balls and gently make patties about 2cm thick. Set aside while you prepare the vegetables and yoghurt and heat the grill.

Slice the cucumber using a potato peeler for thin ribbons. Chop the tomatoes.

Mix yoghurt, garlic and mint together and set aside.

Heat grill or non-stick frying pan to medium. Spray pan and both sides of burger patties lightly with oil and add to the pan.

Cook for 2 minutes per side and remove from heat, placing patties on a board to rest for a couple of minutes.

Place 2 burger patties on each plate, top with ribbons of cucumber, chopped tomato and feta cheese.

Serve with yoghurt.

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Serving Suggestions


  • The secret to a good juicy burger is not to overwork the meat during preparation or cooking. Handle the meat when making the patties as little as possible and only turn on the grill (or in the pan) once. Never push down on the burgers during cooking as it releases all those lovely juices. Let patties rest for at least a couple of minutes to allow the meat to relax and absorb the cooking juices.
  • Greek seasoning is available in the herb and seasoning section of the supermarket.
  • Sometimes I use binders such as egg and breadcrumbs in my burger patties and sometimes I don’t. This one is lovely without.
  • Make sure the burger patties are at room temperature before you cook them as it affects the way the burgers cook. If you make these hours before you need them just cover and pop in the fridge bringing out about 20 minutes before you want to cook them.
  • This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder: You can follow Jay at The Moodie Foodie and on FacebookTwitter or Pinterest.

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