Greek Burgers and Tzatziki

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Greek Burgers and Tzatziki - Andrea Meyers

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While I don’t want to sound trite, I must say the first of May caught me off guard. I can’t believe it’s May, the school year is almost over and the kids will be out for almost three months, it’s time to register Top Gun for kindergarten, and summer is almost here. But that also means it’s grilling time around our house, actually more grilling time since we like to grill year round, we just happen to do it more often in the warm months. Really, I like grilled food in January but I don’t like freezing my fingers while making it!

Burgers are one of Builder Guy’s favorite foods, so we grill up a batch every once in a while. Some times I just want a slice of sharp cheddar and good barbecue sauce on top, but other times I like to play with the toppings: guacamole with caramelized onions, chimichurri, chipotle salsa, roasted red peppers with some kind of gooey cheese. The sloppier the better. And I happen to like tzatziki on my burgers, especially with arugula or an arugula pesto.

I adapted the tzatziki recipe below from Peter who runs the terrific Greek food blog, Kalofagas. I do things just a little different, like add a little grind of fresh black pepper and a touch of lemon juice, so my version isn’t entirely authentic. You should taste his recipe, especially if you like Ouzo. Consider my measurements a guide, as some days I add a touch more garlic or pepper depending on my mood. You can make the tzatziki up to one day in advance, just keep it refrigerated until ready to use.

I make tzatziki with Stonyfield Farm Oikos Organic Greek Yogurt. Be sure to enter the free yogurt giveaway from Stonyfield Farm!


Adapted from Kalofagas.

Makes 6 to 8 burgers and approximately 20 ounces of tzatziki.


box grater
2 medium bowls


2 pounds ground chuck, ground lamb, or soy burgers
feta cheese, 1 to 2 tablespoons per burger (optional)

1/2 cucumber, seeded and grated
1/4 teaspoon sea salt + more to taste
16 ounces (454 g) plain Greek yogurt
2 cloves garlic, minced
2 tablespoons chopped fresh dill
1/2 teaspoon fresh lemon juice (or Ouzo as recommend by Peter at Kalofagas)
1 teaspoon extra virgin olive oil
pinch fresh ground black pepper

buns (can be gluten-free)
spinach arugula pesto or arugula leaves (rocket)
red onion slices


1. TZATZIKI: Put the strainer over a medium bowl, then put the grated cucumber into the strainer and sprinkle on 1/4 teaspoon salt. Let it sit up to 30 minutes, pressing with the back of a spoon occasionally to squeeze out as much liquid as possible.

2. In the other medium bowl, stir together the strained cucumber, Greek yogurt, garlic, fresh dill, and lemon juice. Add more salt to taste, then stir in the olive oil and black pepper. Cover and keep chilled.

3. Shape the meat into 6 to 8 burger patties, folding 1 to 2 tablespoons of feta cheese in the middle of each (optional, but good). Grill the burgers to desired doneness.

4. Remove from the grill and cover with foil for a 2 to 3 minutes to seal in the juices. Assemble the burgers in the following order: bun bottom, burger patty, pesto, tzatziki, onion, bun top.

More Recipes With Yogurt

Andrea's Recipes - Chicken Tikka Masala Andrea's Recipes - Jalapeno Cheddar Cornbread Andrea's Recipes - Lemon Yogurt Cake

More Burger Recipes From Around the Blogs

Farmgirl Fare – Lamb Burger with Garlic, Shallots, and Feta on Homemade Rosemary Focaccia

A Veggie Venture – Black Bean Burgers

Closet Cooking – Bulgogi Burgers

No Recipes – Hoisin Ginger Burgers with Lime Pickled Onions

[Disclosure: This blog earns a small commission through affiliate links.]


  1. Sonia Georganta says

    Hi-:)I m Sonia from Greece, great to see u posting burgers with tzatziki! We love it too with Greek pitta bread. I just wanted to say, I m not a chef, just a housewife but one thing I know for sure is that lemon juice & black pepper is more authentic! We never use ouzo in our tzatziki. Chefs sometimes cook fish with ouzo. Tnx for all these great receipes!

  2. says

    Love the Greek flavors in this! I must admit that both my husband and I are burger fanatics, and with a grill available year-round right outside the kitchen door, we make burgers a few times a month. Definitely will try this version!

  3. says

    Triple Yum! I really miss dairy when I see something that looks as good as this. I use to live at the greek diner around here, Amphora’s. I miss the feta and the yogurt. Nothing can really take the place of that flavor. These look amazing.

  4. says

    Andrea, the burgers and Tzatziki look fabulous and nothing wrong with you tailoring the recipes to your family’s tastes. As for Tzatziki and Ouzo, it’s a “twist” that I enjoy and got from our neighbor in Greece.

    The most important steps with Tzatziki are straying the yogurt and grating the cucumber and removing it’s excess liquid. Beyond that it’s up to your family’s tastes. Bravo!

  5. says

    Sonia, great we have something in common! I’m just a housewife, too. :-)
    Lydia, Alisa, I really like this burger.
    Diane, thanks!
    Peter, thanks for the tips! We love the tzatziki!
    Erica, hope you like them!

  6. says

    I literally just posted my ultimate (for me) lamb burger and then stumbled over your post as I’m going through my feeds. I made a sauce with feta and greek yogurt, and did caramelized onions. I love tzatziki though!

  7. says

    Andrea, my mom spotted these on tastespotting and when I realised they were yours I knew exactly where to come. I’m thinking I may add a little aubergine pickle as well. Great recipe.

  8. Cynthia Perez says

    Mom loves Greek flavors, i will try this recipe, mom will be happy for sure. It is good to get this kind of fancy seldom.
    I loved the presentation, different from the current hamburger.

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