Greek Hamburgers

These Greek hamburgers pack the seasoning directly into the meat rather than relying on toppings to carry the flavor. Olive oil, garlic, red wine, oregano, and Dijon mustard all get mixed into the ground beef before forming the patties, so every bite tastes like the Mediterranean.

The red wine keeps the patties moist during cooking and adds a subtle depth that plain burgers lack. Oregano is the defining Greek herb here, and using a generous amount makes these taste distinctly different from a standard backyard burger.

Top with crispy fried onions and cook your favorite way: grill, skillet, or broiler.

Kitchen Tips

• Mix the seasonings into the beef gently with your hands. Overworking the meat compacts it and you get dense, tough patties.
• The olive oil in the mixture keeps the lean beef from drying out during cooking. Don’t skip it.
• Form the patties slightly larger than your bun since they shrink as they cook.
• Press a small dimple into the center of each patty before cooking. This prevents the burger from puffing up into a ball.

Variations

• Use ground lamb or a lamb-beef blend for a more traditionally Greek flavor.
• Stuff crumbled feta into the center of each patty for a melty surprise.
• Serve in a warm pita with tzatziki, sliced tomatoes, and shredded lettuce instead of a standard bun.