Mediterranean Greek Burgers with Feta

Protein does a body good, so I aim to get 30-40 grams per meal. A good burger is one of my all-time favorite foods to help hit those numbers, and these Mediterranean burgers deliver BIG time. They’re packed with lean protein, healthy fats, and nutrient-dense carbs.

Plain Greek yogurt is a staple and seriously versatile ingredient in our fridge. I love using it instead of mayo for things like roasted red pepper egg salad and spinach dip, but it also works wonders mixed right into ground meat, adding moisture and great flavor. In this Greek burger recipe, it keeps the lean beef moist and tender without needing to use higher-fat ground beef to achieve a juicy, flavorful burger.

To bring the Greek-inspired flavor home, I seasoned the burgers with good crumbled feta, finely diced red onion, minced garlic, Cavender’s Greek seasoning, and freshly ground pepper, then grilled the patties and served them up on warm brioche buns topped with my favorite Mediterranean burger toppings. The result? Absolutely over-the-top tender and tasty lean ground beef burgers. These are a favorite in our house!

Recipe features

• Versatile serving options. These Greek-style hamburgers are perfect for casual cookouts, summer dinners, or anytime you’re craving something bold, fresh, and just a little unexpected.
• Flexible cooking methods. Whether you’re firing up the grill or keeping things simple on the stovetop, these burgers turn out juicy and flavorful every time.
• A healthier take on a classic. Made with lean ground beef, Greek yogurt, red onion, Greek spices, and feta, each bite delivers distinct Greek flavor and a generous dose of protein and healthy fats.

Ingredients you’ll need

• Ground beef. I like using 93% lean ground beef for burgers. The leaner blend keeps things light, but there’s still enough fat to keep the patties juicy.
• Feta cheese. Crumbled feta helps keep the burger mixture moist while adding a salty, tangy punch. I go with a good-quality whole milk feta, but low-fat works, too.
• Red onion. Red onion has a milder, slightly sweeter flavor compared to yellow or white onions. Make sure that they are very finely diced for the patties.
• Garlic. Adds a bold, savory depth and is a staple ingredient for Mediterranean dishes. 
• Greek yogurt. Make sure to go with a good quality full-fat plain Greek yogurt here!
• Seasonings. You’ll season the burger mixture with Cavender’s Greek seasoning blend and freshly ground pepper, to taste. Cavender’s contains salt, so additional salt is optional.
• Brioche Buns. I served these burgers on warm brioche buns, but warm pita or naan works just as well for more Mediterranean flair.
• Toppings. To finish things off, top with romaine (or butter) lettuce, juicy tomato slices, roasted red peppers, more red onion (or pickled red onions), sliced kalamata olives, and a final dollop of tzatziki sauce, fresh dill (optional, but amazing), and extra crumbled feta cheese.

How to make Mediterranean burgers

Step 1: Make the burger mixture. Mix the ground beef, feta, red onion, garlic, Greek yogurt, Greek seasoning, and freshly ground pepper in a large bowl until everything is well incorporated.

Step 2: Shape and chill the patties. Divide the beef mixture into 4 equal portions and shape them into patties. Transfer the patties to a plate and pop them in the fridge for about 30 minutes. 

Step 3: Grill the burgers. Heat your grill to medium-high, then place the patties on the grill and cook them for 4-6 minutes per side for medium. For food safety, ground beef should reach an internal temperature of 165°F.

Step 4: Assemble and serve. Top with bun with lettuce, tomato, roasted red pepper, the grilled burger, red onion, tzatziki, sliced olives, crumbled feta, and fresh dill, if desired. I love to make a big platter of toppings so everyone has a variety of options to build their burger.

Recipe tips and FAQs

• Mix the ingredients just until combined –no more, no less! Overmixing can make the burgers tough. When forming the patties, press them firmly together without compacting them too tightly to keep them nice and juicy.
• Don’t skip chilling the patties first. A brief 30 minutes in the fridge is plenty of time for them to firm up, so they hold up better on the grill. It also gives the flavors a chance to meld a bit more.
• If you’re not in the mood to grill, you can just as easily cook these burgers in a preheated grill pan or cast iron skillet on the stovetop. Just be sure to get the surface hot before adding the patties for a good sear.
• Toast your bun. I highly recommend warming your bun before assembling your burgers. I usually just toast the buns right on the grill for about 30 seconds per side.
• Store-bought option. Costco and BJ’s Wholesale carry a prepared tzatziki sauce that is great if you want a tasty shortcut option. I have a homemade spicy tzatziki sauce recipe in my harrissa chicken skewers post that you can make for this burger (with or without the spice), or the Greek yogurt dressing in my air fryer kofta recipe would also be great here!

Variations

• Greek turkey burger – Swap the ground beef for lean ground turkey for a lighter version with the same big flavor. Just be careful not to overcook, as turkey isn’t as forgiving as beef and can dry out quickly.
• Try a different protein – Ground chicken, lamb, or even bison also work well. Lamb, in particular, really leans into those Greek vibes. I’ll sometimes do half beef and half lamb, like in this air fryer kofta post. 
• Switch up the cheese – If feta’s not your thing, you could do crumbled goat cheese, shredded mozzarella, provolone, fontina, or even gouda for your mild, melty finish. Swap in a vegan feta-style cheese for a dairy-free version.

More topping ideas

Here’s a list of additional Mediterranean-inspired spreads and toppings that would complement these Mediterranean burgers beautifully:

• Paprika Hummus
• Baba Ganoush
• Whipped Feta Dip
• Pickled Red Onions (Mezzetta brand is great if you don’t make your own)
• Cucumber Slices
• Green Olive Tapenade

Serving suggestions

You can’t go wrong with sides that play up this recipe’s vibrant Greek vibes –think a simple summer zucchini salad, a side of roasted potato salad with lemon vinaigrette, or lemon orzo salad for something light and bright. Grilled asparagus, Greek potatoes, and sweet potato wedges are also always a hit alongside these burgers. 

For an easy appetizer, make these burgers into meatballs and serve alongside a bowl of creamy tzatziki, hummus, or Greek yogurt spinach dip with warm pita chips or veggies for dipping!

Storing and freezing

Storing: Let any leftover cooked burger patties cool completely, then store them in an airtight container in the refrigerator for 3-4 days. For the best texture, I recommend storing the buns and toppings separately and assembling fresh when you’re ready to eat.

Freezing: For longer storage, wrap each cooled patty tightly in plastic wrap or foil, then place them in a freezer-safe bag or container, and keep frozen for up to 2 months. Thaw overnight in the fridge before reheating.

More Mediterranean-inspired recipes

• Instant Pot Mediterranean Beef
• Sheet Pan Greek Meatballs & Veggies
• Low-Carb Greek Chicken Stew
• Mediterranean Steak Quesadilla
• Mediterranean Vegetable Beef Stew
• Harissa Grilled Chicken Skewers

If you love this recipe for Greek burgers, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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