Greek Smash Burgers with Feta and Tzatziki
- Total time
- 25 min
- Serves
- 4
- Cuisine
- American
Ingredients
- 2 pounds ground beef from chuck (80/20)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 2 tablespoons avocado oil (or other neutral oil)
- 4 ounces crumbled feta
- 1 cup tzatziki sauce (homemade or store bought)
- 4 buns (brioche, potato rolls, or your favorite)
- 1 tomato (sliced)
- 0.5 red onion (thinly sliced)
- 4 romaine or butter lettuce leaves
- 0.3 cups banana pepper rings (optional)
- 1/4 cup pitted kalamata olives (finely chopped, optional)
- fresh dill (optional for garnish)
Steps
- 1
Divide beef into eight equal loose balls, about 4 ounces each. Do not overwork the meat. Keeping them loosely packed is the key to a great smash burger. Place on a parchment-lined baking sheet, cover, and refrigerate until ready to use. Aim for at least 30 minutes and up to overnight.
- 2
Heat a griddle or large cast iron skillet over high heat until very hot. Add avocado oil and swirl to coat.
- 3
Season the tops of the balls with garlic powder, oregano, salt, and pepper right before they go on the griddle. Place four balls seasoned side down. Using a heavy spatula or smash press, smash each ball down hard and flat. Press firmly and hold for 10 seconds. Season the tops. You want them thin, about 1/4 inch. Do not touch them again for 2 to 3 minutes. The crust is everything.
- 4
Flip once. Cook another 60 to 90 seconds. Immediately press crumbled feta on top of two patties. Stack the plain patty on top of the feta patty to melt it together. Repeat with the remaining four balls for the second batch.
- 5
Toast your buns on the griddle, cut side down, until golden. About 30 seconds.
- 6
Build your burgers: spread a generous spoonful of tzatziki on both bun halves. Add the double smash stack, tomato, red onion, olives if using, and a few sprigs of fresh dill. Serve immediately.
Source: thelemonbowl.com·Own this recipe or photo? Request removal