Bunless Greek Burgers Recipe
If we can’t physically travel, then let us at least send our tastebuds to the Mediterranean – what do ya say!?
Is anyone else getting a weeeee bit comfortable with our stay-at-home mandate? I think Tyler and I are just such creatures of habit that I desperately try to get used to something new as SOON as possible. I think we’ve finally gotten into a *groove* with somewhat of a routine (even though that has included staying up late, sleeping in and wine every night – what are we vacationing!? haha).
Well maybe a little extended vacay-mindset is what we’re working with but that’s okay. Anything to feel normal and happy is okay with me!!!!
So let’s get down to brass tacks with these burgers. Do people still say “brass tacks” lol? I digress. We love Greek flavors in our household, especially salty bites of creamy feta and scoopable hummus, so I thought what better way to mix up our standard turkey burgers? I personally love the briny bite the chopped green olives bring to the mix but skip if the flavor is too strong!
As for the bunless part of the recipe — honestly I was out of buns haha but with the rich flavors of the burgers, you really won’t miss them!! The creamy Greek yogurt sauce made them taste even more decadent.
Here’s how you’ll make the burgers:
- Mix together flavorings with ground turkey meat.
- Separate the meat into four even sections to create your patties.
- Grill the patties on a skillet or grill pan to char, then cook through in the oven for 5 minutes.
- Top with the spicy Greek yogurt sauce!
TIPS FOR MAKING BUNLESS GREEK BURGERS:
- Start by mixing together all burger flavors (including the egg) minus the meat, adding it last to avoid over-mixing.
- Preheat your oven to 350 degrees as soon as you start pulling ingredients out to start cooking.
- Spray your pan well with cooking spray, even if it is a nonstick pan.
- Cover your cooking sheet with tin foil or parchment paper for super easy clean up!
- If using bread buns, toast in the same pan you grill burgers for extra flavor!
Hope you enjoy these patties with a taste of paradise!
Bunless Greek Burgers
Ingredients
- 1 lb. ground turkey use thigh if possible (lean, not extra lean)
- 1 egg
- ½ cup chopped spinach leaves
- 2 tbs. chopped sundried tomatoes
- 2 tbs. hummus any flavor
- 2 tbs. crumbled feta I buy block feta
- 1 tbs. chopped green olives or olive tapenade optional
- iceberg lettuce for serving
spicy greek yogurt sauce
- ½ cup Greek yogurt I use 2% milkfat
- ¼ jalapeño minced
- 1 clove garlic minced
- 1 tsp. salt
- ½ tsp. pepper
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, combine all ingredients (including the egg) for burgers minus the ground turkey. Use a fork to break up the egg, then add in ground turkey and mix with hands. Be careful not to over-mix!
- Segment the burger mixture into four even sections to create your patties. Pull one section out, roll into a ball and then shape into a patty about 1" thick. Place onto lined sheet pan and continue to create all four burgers.
- Heat a skillet or grill pan sprayed well with cooking spray over medium high heat. Add all four patties to pan and cook for 3 minutes. Turn carefully and cook for another 2 minutes, then place pan into oven. Cook burgers for another 5 minutes in oven.
- Remove burgers from oven and let rest for 5 minutes to allow juices to reabsorb! Meanwhile, mix together ingredients for spicy Greek yogurt sauce.
- Top burgers with sauce and wrap with iceberg lettuce!
Why You’ll Love These Bunless Greek Burgers
- All the bold Greek flavors you love — no bun needed
- Lighter and lower-carb than a traditional burger
- Perfect for summer grilling season
- Ready in about 20 minutes
- Naturally gluten-free and high in protein
Ingredients
- Ground lamb or beef (or a mix)
- Crumbled feta cheese
- Garlic, minced
- Fresh oregano (or dried)
- Red onion, finely chopped
- Kalamata olives, chopped (optional)
- Salt and pepper
- Cucumber, tomato, red onion for serving
- Tzatziki sauce
- Fresh pita or lettuce wraps
Tips for Perfect Greek Burgers
- Mix the meat gently — overworking makes burgers tough
- Make a small dimple in the center of each patty to prevent doming while cooking
- Chill patties 15 minutes before grilling so they hold together better
- Cook over medium-high heat and flip only once
- Serve with generous tzatziki — it’s the perfect cooling complement to the herbs
Substitutions & Variations
- Meat swap: Ground chicken or turkey work for a leaner version
- Add a bun: Serve on a toasted pita or brioche bun if you prefer
- Cheese: Halloumi slices on top make this extra special
- Extra toppings: Hummus, roasted red peppers, or fresh mint all work great
- Stovetop: Cook in a cast iron skillet if you don’t have a grill
Frequently Asked Questions
What’s the best meat for Greek burgers? Ground lamb is traditional, but ground beef or a lamb-beef mix are equally delicious and easier to find.
How do I make homemade tzatziki? Combine Greek yogurt, grated cucumber (squeeze out water), garlic, lemon juice, dill, and salt.
Can I make these ahead? Yes — form patties up to 24 hours ahead and refrigerate, or freeze individually for later.
More Summer Grilling & Burger Recipes
- Guacamole Buffalo Chicken Burger
- Teriyaki Shrimp Pineapple Kebabs
- Caprese Baked Chicken
- Lemon Artichoke Flatbreads
These were REALLY good! Lots of vibrant… flavor especially with the sauce. Made as written except used powdered jalapeno instead of fresh. At first hubby got out the pickle relish, but I warned him to wait to try them first. He was wowed and really loved them as they were. Served them with wholewheat orzo and mixed veggies.
Thank you so much Sherrie! So glad to hear the burgers are even hubby-approved 🙂