Hello World KitchenBeta

Greek-American Lamb & Beef Smashburger

A juicy, crispy-edged smashburger made from a savory blend of ground beef and lamb, topped with melting feta cheese, crisp fresh vegetables, and a bright homemade tzatziki sauce, served on a toasted brioche bun or warm pita.

Prep 15 min Cook 10 min Total 25 min Level Easy

Serves 4

Ingredients

Quick Tzatziki Sauce

0.5 cup Plain whole milk Greek yogurt
0.25 cup English cucumber — grated and squeezed dry
1 clove Garlic — minced or grated
1 tablespoon Lemon juice — freshly squeezed
1 tablespoon Fresh dill — chopped
0.25 teaspoon Salt — to taste

Burger Patties

8 oz Ground beef (80/20) — cold
8 oz Ground lamb — cold
1 teaspoon Kosher salt — for seasoning
0.5 teaspoon Black pepper — freshly ground
0.5 teaspoon Dried oregano — crushed

Assembly & Toppings

4 buns Brioche buns — or thick pita breads, split
4 oz Feta cheese — cut into 4 thick slices (or crumbled)
1 tablespoon Butter — softened, for toasting buns
0.5 medium Red onion — thinly sliced
1 large Tomato — sliced

Instructions

Prepare the tzatziki: In a small bowl, combine the Greek yogurt, grated and squeezed cucumber, minced garlic, lemon juice, chopped dill, and salt. Mix well and set aside in the refrigerator to let the flavors meld.
~5 min
Make sure to squeeze as much water out of the grated cucumber as possible using a paper towel or cheesecloth to prevent a watery sauce.
In a medium mixing bowl, gently combine the ground beef and ground lamb just until mixed. Do not overwork. Divide the meat mixture into 4 equal portions (4 oz each) and gently roll them into loose balls. Keep them cold until ready to cook.
~5 min
Keeping the meat cold ensures the fat doesn't melt before hitting the pan, which helps create a perfect crust.
Butter the cut sides of the brioche buns or pitas. Heat a large cast-iron skillet or griddle over medium heat. Toast the buns until golden brown, about 1-2 minutes. Remove and set aside.
~3 min
Increase the heat under the skillet to medium-high. Place the meatballs into the dry, hot skillet (work in batches if necessary). Immediately place a small square of parchment paper over a meatball and press down firmly with a heavy spatula to flatten it to about 1/4-inch thickness. Discard the parchment.
~1 min
Press down hard for the first 10 seconds to ensure maximum contact with the pan.
Season the smashed patties generously with kosher salt, black pepper, and dried oregano. Let cook undisturbed until the edges are dark brown and crispy, about 2 minutes.
~2 min
Scrape under the patties firmly to keep the crust intact, then flip. Immediately place a slice of feta cheese (or a heavy sprinkle of crumbles) on each patty. Cook for 1 more minute until the meat is cooked through and the feta softens slightly.
~1 min
Feta won't melt like American cheese, but it will soften beautifully.
Assemble the burgers: Spread a generous dollop of tzatziki on the bottom buns. Add sliced tomato and red onion. Place the feta-topped patty on top, then add more tzatziki to the top bun if desired, and close the burger.
~2 min

Nutrition

620

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

950

Sodium (mg)

115

Cholesterol (mg)

Equipment

Cast iron skillet or griddle
Heavy spatula or burger smasher
Parchment paper (small squares for smashing)
Mixing bowls
Box grater

Tips & Storage

You can blend the meat slightly ahead of time, but do not salt the meat before smashing it in the pan to avoid a sausage-like texture.
If using pita bread, lightly warm it on the griddle to make it pliable before assembling.
Storage: Store leftover cooked patties and tzatziki in separate airtight containers in the refrigerator for up to 3 days. Reheat patties in a skillet over medium heat until warmed through. Assemble burgers fresh.