Greek Burgers with the Lot

    40 minutes

    Tired of plain old burgers for summertime? Mix it up a bit by adding the classic Greek flavours of spinach, feta, roasted capsicum and herbs...Yum! Serve these burgers on a toasted crusty bread roll with feta cheese spread, lettuce and tomato.

    1 person made this

    Serves: 4 

    • 1 red capsicum
    • 4 crusty vienna bread rolls, split and toasted
    • 1 tomato, sliced
    • 4 butter lettuce leaves
    • Feta Spread
    • 50g crumbled feta cheese
    • 2 tablespoons mayonnaise
    • 2 teaspoons lime juice
    • 1 sprig fresh mint, chopped
    • 1 sprig fresh flat-leaf parsley, chopped
    • Burgers
    • 500g lean beef mince
    • 150g feta cheese, crumbled
    • 200g baby spinach leaves, coarsely chopped
    • 1/4 cup breadcrumbs
    • 1 egg
    • 1 clove garlic, crushed
    • 1/2 brown onion, finely chopped
    • 2 sprigs fresh basil, coarsely chopped
    • 3 sprigs fresh mint, coarsely chopped
    • 2 sprigs fresh flat-leaf parsley, coarsely chopped
    • salt and ground black pepper to taste

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Preheat grill on medium-high and set the oven rack about 15cm from the heat source. Line a baking tray with aluminum foil. Cut the capsicum in half from top to bottom; remove the stem, seeds and ribs. Place the capsicum cut-side-down onto the prepared baking tray.
    2. Grill until the skin of the capsicum has blackened and blistered, about 5 minutes. Allow the blackened capsicum to cool and steam in a paper bag for 5 minutes; peel and dice; set aside.
    3. Make the Feta Spread

    4. Mix together the ingredients in a small bowl; set aside.
    5. Make the Burgers

    6. Preheat barbecue on medium heat, and lightly oil the grill plate.
    7. Place the ingredients in a bowl with the roasted red capsicum. Sprinkle with salt and pepper and mix gently with your hands until evenly combined. Divide the meat mixture to form four 10cm-round patties.
    8. Cook on the preheated barbecue grill plate until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium. An instant-read thermometer inserted into the centre should read 70 degrees C. Serve burgers on warm toasted bread rolls with the feta cheese spread, tomatoes and lettuce.


    To save time, buy roasted red capsicum from the delicatessen, you will need approximately 100g.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (19)


    I made the following changes: frozen chopped spinach, thawed and squeezed mostly dry, shredded mozzarella, and a large shallot in place of the onion. Also, I only used 1 sprig each of mint and basil. These were pretty decent, very juicy burgers. If anything, I under seasoned them, so they were a bit bland, but nothing a little seasoned salt won't fix. Served one patty over sliced tomatoes and cucumbers with a large dollop of artichoke jalapeno dip over all. Great lunch!  -  14 Jun 2010  (Review from Allrecipes USA and Canada)


    I made these this summer for my friends and they were a huge hit! Make sure to serve them with the Tzatziki sauce.  -  06 Oct 2010  (Review from Allrecipes USA and Canada)


    Great recipe! I used a 10 oz. box of frozen spinach (thawed and squeezed dry) and my son requested meatloaf instead of burgers so I just mixed up the meat mixture and put it in a loaf pan, baked for about 1 - 1 1/4 hours. I also made the spread for us to put on the meatloaf as we plated it. Great will definitely make again!  -  02 Jan 2011  (Review from Allrecipes USA and Canada)