Chef Dez’s Greek Burgers

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These quarter-pound burgers are full of Greek flavours. Also included is Chef Dez’s recips for Greek Tzatziki – perfect for serving on the burgers!

These burgers are celiac friendly as they have no breadcrumb filler, and serve them wrapped in lettuce leaves instead of buns. Enjoy!




  • 500g Lepp’s lean ground beef
  • 1 large egg
  • 7 garlic cloves, crushed
  • 3 tbsp finely chopped fresh oregano
  • 2 tbsp finely chopped fresh rosemary
  • 1 tsp salt
  • ½ tsp pepper
  • 100g feta cheese, crumbled

Greek Tzatziki:

  • 1 long English cucumber, grated
  • 500g plain yogurt
  • 3-4 garlic cloves, crushed
  • 1 tbsp finely chopped fresh dill
  • 1 tbsp olive oil s
  • alt and pepper to season



  1. Mix all ingredients in a bowl and divide equally into four portions. Shape each portion into a burger patty.
  2. On a preheated BBQ, grill the burgers over medium flame until cooked through or alternatively in a preheated pan over medium heat. Approximately 4 to 5 minutes per side but an instant read thermometer is the way to go: 71 degrees C or 160 degrees F.
  3. Serve with Tzatziki, and lettuce, and optional tomato on your favourite burger buns.


Makes 4 burgers

Greek Tzatziki:

  1. Put grated cucumbers in a clean towel or cheesecloth and squeeze to remove moisture. (Do not peel the cucumbers, as the skin contributes colour and nutrients.)
  2. Place drained cucumbers in a bowl, and add all the other ingredients; stir to combine.
  3. Cover with plastic wrap and refrigerate for a minimum of two hours for the flavours to marry.


Makes approximately 3 cups

Recipe created by Chef Dez


For more great recipes from Lepps Farm Market: