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.
Equipment
- Cast iron skillet or griddle
- Heavy spatula or burger smasher
- Parchment paper (small squares for smashing)
- Mixing bowls
- Box grater
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
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 minMake 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 minKeeping 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 minPress 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 minFeta 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
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.