Greek Smash Burgers with Feta and Tzatziki

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Greek Smash Burgers with Feta and Tzatziki

This Greek smash burger takes everything you love about a classic smash burger and layers in bold Mediterranean flavor. The craggy, lacey-edged patty, the sizzle, the way it hits the bun. This version takes everything I love about a Greek salad and builds it right in. Briny feta, cool tzatziki, crisp cucumber, ripe tomato. My kids ask for this smash burger recipe regularly!!

Course main, Main Course

Cuisine American, greek

Prep Time 15

Cook Time 10

Rest Time 10

Total Time 25

Servings

Calories 919kcal

Author Liz Della Croce

Ingredients

2 pounds ground beef from chuck 80/20
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon oregano
2 tablespoons avocado oil or other neutral oil
4 ounces crumbled feta
1 cup tzatziki sauce homemade or store bought
4 buns brioche, potato rolls, or your favorite

Optional Toppings

1 tomato sliced
0.5 red onion thinly sliced
4 romaine or butter lettuce leaves
0.3 cups banana pepper rings optional
¼ cup pitted kalamata olives finely chopped, optional
fresh dill optional for garnish

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

Notes

The smash is not optional. A loose ball of beef on a hot surface, pressed hard and left alone. That is how you get the crust. Resist the urge to move it. The griddle does the work.

Use 80/20 beef. I know, I know. But the fat is what gives you that lacey, crispy edge. Leaner beef will not do the same thing.

Want to make this low carb? Wrap in lettuce and ditch the bun.

Make the tzatziki ahead. It actually gets better as it sits. Make it the night before and thank yourself tomorrow.

Nutrition