Greek Burgers Recipe -
Greek Burgers Recipe

Greek Burgers

Recipe by  

"My mother never really cooked ground meat, but I have given these burgers the flavor of her Greek cooking. I like a lot of pepper on mine, coating each side liberally, but the kids prefer these burgers with just a very little finely ground pepper. Serve with a garlic mayonnaise."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. In a small bowl, mix together mayonnaise and minced garlic. Cover, and refrigerate for at least 1 hour.
  2. Preheat grill for high heat.
  3. Mix together lamb, breadcrumbs, fennel, shallot, oregano, and salt. Form into 3/4-inch-thick patties, and sprinkle black pepper over each.
  4. Brush grate with olive oil, and place burgers on grill. Cook for 3 to 5 minutes per side, turning once, or until done. Serve on buns with garlic mayonnaise.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 10 mins
  • READY IN 1 hr 35 mins

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

This is absolutely one of the best recipes I've ever found for lamb. My family just loved this and I will definitely make this again in the future!

Most Helpful Critical Review
Nov 21, 2005

These were just ok in our opinions. I think I should have omitted the fennel - personally, I found the flavor over-whelming. I had 2 bites, then passed my burger over to Husband. He picked at them, and looked generally unenthusiastic which is never a good sign. I doubt I will make these again, but thanks anyway.

Jan 25, 2004

I cut the lamb by adding an equal amount of ground beef. This way the burgers where not too lamby. I also used fennel seed instead of the fresh fennel. I was worried about my husband because he a bit of a food snob but he loved these!!!!

Jan 25, 2004

Wonderful flavor.

Jul 15, 2009

Cut this recipe in half to serve my family and it went over pretty well. I only used a quarter of a bulb of fennel (my fennel must have been huge so go with your gut instincts on this). I sauteed the fennel and shallots in some olive oil and garlic and salt/pepper until they were nice and soft. I didn't want to bite into hard bits of fennel, plus cooking the fennel mellows out the flavor. I added greek seasoning (mccormick brand) instead of just the oregano - the greek seasoning had oregano in it. Ofcourse I seasoned with salt and pepper to my liking. I always cook a tiny bit before making my patties to taste the seasonings. I served in Pita Bread. For the Aioli mayo - I always add a bit of lemon juice and salt.

Dec 16, 2005

Very good. Will make these again.

Aug 26, 2005

Pretty good. I used half a bulb of fennel, and it's just right -- complementary, not overwhelming.

Aug 05, 2006

Sometimes, I serve this in pita pockets with Tzatziki Sauce, and sprinkled with feta cheese.


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  • Calories
  • 479 kcal
  • 24%
  • Carbohydrates
  • 26.2 g
  • 8%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 30.4 g
  • 47%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 559 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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