These Greek smash burgers are loaded with crispy-edged 80/20 beef, briny feta, and cool tzatziki. A 25-minute dinner the whole family asks for again and again.
I have been making Greek-inspired burgers for years. The Greek Turkey Burgers are practically a Lemon Bowl institution at this point. But this summer, I went a different direction. I took everything I love about a Greek salad: briny feta, crisp red onion, ripe tomato, cool tzatziki. And built it right into a smash burger. A double smash burger, to be exact. The result is the best burger I have made in years. My kids ask for it every single weekend.
The technique is what makes this recipe different from every other Greek burger out there. Instead of mixing the feta into the patty or just piling it on top, you press crumbled feta directly onto the hot patty the moment it flips. It melts into the craggy, lacey edges of the beef and fuses the two patties together. Briny, rich, and deeply savory. There is nothing else like it.
If you have never made smash burgers at home, this is your entry point. You do not need a flat-top grill or any special equipment. A cast iron skillet and a heavy spatula will get you there. The key is the heat and the technique. I will walk you through it.
This recipe is made in partnership with the Michigan Beef Industry Commission. Beef has been a cornerstone of our family table for as long as I can remember. From my Grilled Lebanese Beef Kafta Patties to Rich’s birthday burger every summer. Using 80/20 ground beef from chuck is non-negotiable here. The fat is what gives you that crispy, lacey edge. Do not sub it out!
Ingredients
- Ground beef: 80/20 is what gives you that lacey, crispy edge that defines a proper smash burger. Leaner beef will not do the same thing.
- Kosher salt: Season right before the patties hit the griddle, not long before. Salt draws out moisture and you want that moisture to stay in the meat.
- Black pepper, garlic powder, oregano: The Greek flavor profile baked right into the seasoning.
- Avocado oil: High smoke point, perfect for a screaming-hot griddle.
- Crumbled feta: Buy the block and crumble it yourself. Pre-crumbled feta is drier and will not melt the same way. The fresh block is creamier and far more flavorful.
- Tzatziki sauce: I have my own tzatziki recipe that takes five minutes. Make it the night before and it only gets better as it sits. Store-bought works in a pinch.
- Brioche buns: Potato rolls or your favorite bun also work. Toast them on the griddle for the best burger result.
- For the toppings (optional): 1 tomato, sliced. Half a red onion, thinly sliced. 4 romaine or butter lettuce leaves. 1/3 cup banana pepper rings. 1/4 cup kalamata olives, finely chopped. Fresh dill for garnish.
How to Make Greek Smash Burgers with Feta and Tzatziki
Step 1. Start by dividing two pounds of beef into eight loose balls, about four ounces each. Keeping them loosely packed is what gives you texture inside the burger. Place them on a parchment-lined baking sheet, cover, and refrigerate for at least 30 minutes and up to overnight. Cold meat smashes better.
Step 2. Season the tops of the balls with the garlic powder, oregano, salt, and pepper right before they go on the griddle seasoned side down.
Step 3. Working in two batches of four (or four batches of two), place the balls on the hot surface. Using a heavy spatula or smash press, immediately press each ball down hard and flat. Press firmly and hold for ten seconds. You want them thin, about a quarter inch. Season the tops and let cook for two to three minutes.
Step 4. Flip once. Cook another 60 to 90 seconds. Immediately press crumbled feta on top of two patties. Stack the plain patty on top of the feta patty to melt it together. Repeat with the remaining four balls for the second batch.
Step 5. Toast your buns on the griddle until golden, then spread a generous spoonful of tzatziki on both bun halves.
Step 6. Add the double smash stack, along with any toppings of choice to finish assembling the burger.
Serve immediately and enjoy your Greek smash burger with feta and tzatziki!
More Delicious Beef Recipes
- Garlic Rosemary Beef Tenderloin
- Broiled Steak Skewers with Tahini Sauce
- Blue Cheese Stuffed Burgers
- Carne Asada Marinade
- Slow Cooker Shredded Beef
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Greek Smash Burgers with Feta and Tzatziki
Ingredients
Instructions
- Divide beef into eight equal loose balls, about 4 ounces each. Do not overwork the meat. Keeping them loosely packed is the key to a great smash burger. Place on a parchment-lined baking sheet, cover, and refrigerate until ready to use. Aim for at least 30 minutes and up to overnight.2 pounds ground beef from chuck
- Heat a griddle or large cast iron skillet over high heat until very hot. Add avocado oil and swirl to coat.2 tablespoons avocado oil
- Season the tops of the balls with garlic powder, oregano, salt, and pepper right before they go on the griddle. Place four balls seasoned side down. Using a heavy spatula or smash press, smash each ball down hard and flat. Press firmly and hold for 10 seconds. Season the tops. You want them thin, about 1/4 inch. Do not touch them again for 2 to 3 minutes. The crust is everything.2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon oregano
- Flip once. Cook another 60 to 90 seconds. Immediately press crumbled feta on top of two patties. Stack the plain patty on top of the feta patty to melt it together. Repeat with the remaining four balls for the second batch.4 ounces crumbled feta
- Toast your buns on the griddle, cut side down, until golden. About 30 seconds.4 buns
- Build your burgers: spread a generous spoonful of tzatziki on both bun halves. Add the double smash stack, tomato, red onion, olives if using, and a few sprigs of fresh dill. Serve immediately.1 cup tzatziki sauce, 1 tomato, 0.5 red onion, 4 romaine or butter lettuce leaves, 0.3 cups banana pepper rings, 1/4 cup pitted kalamata olives, fresh dill
Liz’s Notes
Nutrition
Frequently Asked Questions
The technique. A smash burger is formed as a loose ball and pressed flat onto a screaming-hot surface. The contact across the entire patty creates a deep, caramelized crust that a thick, formed patty cannot achieve. You trade thickness for flavor. It is the right trade.
No. But the double patty is how you melt the feta between the layers. A single patty with feta on top is great too. The double stack is the move if you want the full experience.
Tzatziki is a Greek yogurt sauce made with grated cucumber, garlic, fresh dill, lemon juice, and a drizzle of olive oil. It is cool, tangy, and bright. My five-minute tzatziki recipe is the one I use every time.
Disclosure: This recipe was developed in partnership with Michigan Beef Industry Commission. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
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