Our Ultimate Smash Burgers with Feta: A Greek-Inspired Delight

Are you looking to break away from the classic cheeseburger? Do you fancy a meal that marries the satisfying, crispy texture of a smash burger with a fresh, zesty, and truly memorable flavour? If that sounds appealing, then we have the ideal recipe to transform your next burger night. We’re about to take the brilliant smash burger method and give it a fabulous Mediterranean makeover.

Allow us to introduce our recipe for Smash Burgers with Feta. This is far more than just a burger; it’s a culinary adventure. Picture a beautifully seasoned patty, smashed onto a searingly hot pan to forge an exceptionally crisp and flavour-packed crust. Now, imagine that succulent patty crowned with salty, creamy feta cheese that softens invitingly from the heat. Served in a toasted brioche bun with fresh toppings and a cool dollop of tzatziki, this burger is a genuine revelation. It’s the kind of meal you’ll find yourself daydreaming about all week.

Why You’ll Love This Recipe

• A Fusion of Sensational Flavours: The rich, savoury meat against the sharp, salty character of feta creates a taste profile that is both distinctive and wonderfully satisfying. It’s a refreshing change from the usual cheddar.
• The Perfect Textural Contrast: We guide you in creating the signature crispy, lacy edges of a proper smash burger, which provides a delightful contrast to the soft feta and crisp, fresh toppings.
• Gourmet Results in Minutes: Despite its sophisticated taste, this recipe is remarkably straightforward. Smash burgers cook very quickly, making this a perfect choice for a hectic weeknight or a laid-back weekend barbecue.
• A Mediterranean Escape on a Plate: The blend of oregano, garlic, and feta will whisk your senses away to the sun-drenched coast of Greece. It’s like a holiday in a bun!
• Wonderfully Versatile: We particularly enjoy this recipe with lamb for an authentic Greek feel, but it is equally delicious with beef. You can also easily customise the toppings to suit your preference.

Ingredients

• 500g minced lamb (or 80/20 beef mince)
• 150g good quality feta cheese, crumbled
• 4 brioche burger buns
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon sea salt
• 1 large tomato, sliced
• 1/2 red onion, thinly sliced
• A few leaves of crisp lettuce (like romaine or iceberg)
• 1 tablespoon olive oil
• 4 tablespoons of tzatziki

The Secret to the Perfect Smash Burger Crust

The true magic of a smash burger comes down to a fundamental scientific process: the Maillard reaction. This is the interaction between amino acids and sugars that gives browned food its deep, savoury flavour. By smashing the patty onto an incredibly hot surface, we maximise the contact area between the meat and the pan. This technique develops an unrivalled, dark brown crust that is brimming with flavour, all while keeping the inside perfectly juicy. As food science writer J. Kenji López-Alt outlines in his extensive research, the goal is to enhance that flavourful crust. You can delve deeper into the science on respected food websites like Serious Eats.

To pull this off successfully, we need two key elements: extremely high heat and a loosely formed ball of mince. Overworking the meat can result in a tough burger, so we aim to handle it as little as possible before it hits the heat.

Crafting Your Greek-Inspired Burger Patties

For the most authentic experience, we wholeheartedly recommend making a Lamb feta burger. Lamb possesses a rich, distinctive flavour that pairs beautifully with the tangy notes of feta and the aromatic oregano. However, should you prefer beef, a high-quality 80/20 beef mince (meaning 80% lean meat to 20% fat) will also yield spectacular results. That fat content is vital for ensuring a juicy burger and achieving an excellent crust.

Seasoning and Forming the Patties

We keep the seasoning in this recipe quite simple, allowing the main ingredients to take centre stage. We have found it is best to season the mince right before you start cooking.

1. In a mixing bowl, gently work the minced meat together with the dried oregano, garlic powder, salt, and pepper. Take care not to overmix; simply use your hands until the seasonings are evenly incorporated.
2. Separate the mixture into four equal portions, which should be about 125g each.
3. Lightly roll each portion into a loose ball. Avoid compacting them tightly as you might for a traditional burger. The looser consistency is what helps to form those coveted crispy, lacy edges when the patty is smashed.

The Smashing Technique: A Step-by-Step Guide

This is where the real fun begins! You will need a heavy-bottomed frying pan, a cast-iron skillet, or a flat-top griddle. You will also want a sturdy, broad metal spatula or a dedicated burger press.

1. Get it Hot: Set your skillet over a high heat and allow it to get exceptionally hot. You should see a little wisp of smoke rising before you introduce the meat.
2. Add Oil: Drizzle the olive oil into the pan. It ought to shimmer almost immediately.
3. Place and Smash: Put two meatballs onto the hot surface, ensuring there is ample space between them. Straight away, lay a small square of baking parchment over one meatball (this prevents sticking) and press down firmly with your spatula for around 10 seconds. You are aiming for a thin patty, roughly 1cm thick. Take off the parchment and do the same for the second meatball.
4. Season Again: Lightly sprinkle a bit more salt and pepper over the uncooked side of the patties.
5. Flip and Top: After 2-3 minutes, you will notice the edges becoming a deep, crispy brown. Slide your spatula underneath the patty, making sure to scrape up all that delicious crust, and flip it. Instantly sprinkle a generous amount of crumbled feta over the freshly cooked surface.
6. Finish Cooking: Let it cook for another 1-2 minutes. Feta doesn’t melt in the same way as cheddar; it will simply soften and turn warm and creamy.
7. Rest: Take the burgers out of the pan and allow them to rest for a moment while you get the buns ready.

Assembling Your Mediterranean Masterpiece

A burger of this calibre deserves careful assembly. This is how we transform it into a truly Gourmet smash burger. Toasting the buns is an essential step! It not only adds texture but also stops them from going soft.

Here is our preferred method for building this Mediterranean burger:

• Begin with the bottom half of your toasted brioche bun.
• Spread on a generous layer of cool, creamy tzatziki.
• Next, add a few leaves of crisp lettuce.
• Place your hot, feta-topped smash burger on top.
• Follow with a slice of fresh, ripe tomato.
• Finish with a few thinly sliced rings of red onion.
• Complete your creation with the top half of the bun and serve straight away!

If you enjoy getting creative with your burgers, you might also like to try our wonderful White Cheddar Spinach Chicken Burgers for a completely different but equally tasty profile.

FAQ

A Burger Night to Remember

So there you have it—a straightforward yet stunning recipe for Smash Burgers with Feta that we are sure will become a new household favourite. By merging the delightful crust of a smash burger with the vibrant, fresh tastes of the Mediterranean, you can create a meal that is both comforting and refreshingly unique.

This is more than a simple recipe; it’s a technique and a flavour pairing that is sure to delight your family and friends. It’s proof that you don’t always need a long list of ingredients to make a truly unforgettable dish.

We encourage you to fire up your skillet and prepare for a taste sensation. Give this recipe a go and be sure to let us know how you get on in the comments section below! We always love seeing your culinary creations, so feel free to tag us on social media.

Recipe Card

Print Recipe
Pin Recipe

Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 500g minced lamb (or 80/20 beef mince)
• 150g feta cheese, crumbled
• 4 brioche burger buns
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp sea salt
• 1 large tomato, sliced
• 1/2 red onion, thinly sliced
• Crisp lettuce leaves
• 1 tbsp olive oil
• 4 tbsp tzatziki

Instructions

1. In a mixing bowl, gently combine the minced meat with the dried oregano, garlic powder, salt, and pepper. Do not overmix. Separate the mixture into four equal portions and lightly roll each into a loose ball.
2. Heat a skillet or heavy-bottomed pan over high heat until it is extremely hot. Add the olive oil. Place two meat balls onto the hot surface, ensuring they have space between them.
3. Immediately place a piece of baking parchment over one meatball and press down firmly with a sturdy spatula for 10 seconds, smashing it into a thin patty (about 1cm thick). Remove the parchment and repeat with the second meatball.
4. Cook for 2-3 minutes until the edges are deep brown and crispy. Scrape under the patty, flip it, and immediately top with crumbled feta. Cook for another 1-2 minutes until the feta is softened and warm.
5. Remove the finished burgers and repeat the process with the remaining two meatballs.
6. Lightly toast the brioche buns. Assemble the burgers by spreading tzatziki on the bottom bun, followed by lettuce, the feta-topped patty, a slice of tomato, and thinly sliced red onion. Serve immediately.

Nutrition (per serving): Calories: 705, Carbs: 43 g, Protein: 37 g, Fat: 45 g