Big Green Egg Greek Burgers

Big Green Egg Greek Burgers

May is National Hamburger Month and what better way to celebrate than cooking a juicy burger on the Big green Egg! We took a different slant on the theme and went “international” with our recipe for Greek Burgers. The mixture of Lamb, Beef, and Feta Cheese made a delicious burger! Sit back, grab a nice glass of Sangiovese, and enjoy our recipe for Big Green Egg Greek Burgers.

Big Green Egg Greek Burgers
Greek Burger is served!

Big Green Egg Greek Burgers

Stopped by our local grocery store and picked up 80/20 Ground Beef, Ground Lamb, Feta Crumbles, and Brioche Buns.

Big Green Egg Greek Burgers
Gathering the ingredients

The mixture is simple with 2:1 beef to Lamb ratio, a half of a cup Feta Cheese crumbles, and some Holy Cow from Meat Church rub.

Big Green Egg Greek Burgers
Mix the meat & cheese

Mix well and shape the mixture in to 1/2 pound patties.

Big Green Egg Greek Burgers
Form the patties.

Light your Big Green Egg to 500° and allow the grill to preheat. Once at temp place the patties on the grill (direct) for 2 minutes per side. Cap the Big Green Egg (shut the vents and choke from oxygen) and let the burgers sit in there for another 5 minutes.

Big Green Egg Greek Burgers
Time to fire them up!

Pull the patties off and let them rest 5 minutes so the juices settle. Serve on a toasted Brioche bun. Enjoy!

Big Green Egg Greek Burgers
Dinner is served!

Big Green Egg Greek Burgers
 
Prep time
Cook time
Total time
 
This recipe for Big Green Egg Greek Burgers is quick, easy, and delicious! The perfect burger to make at your next BBQ.
Author:
Recipe type: Burgers
Cuisine: Mediterranean
Serves: 4
Ingredients
  • 2 Lbs Ground Beef (80/20)
  • 1 Lbs Ground Lamb
  • ½ Cup Feta Crumbles
  • 1 Tbls BBQ Rub
  • Brioche Buns
Instructions
  1. The mixture is simple with 2:1 beef to Lamb ratio, a half of a cup Feta Cheese crumbles, and some Holy Cow from Meat Church rub.
  2. Mix well and shaped the mixture in to ½ pound patties.
  3. Light your Big Green Egg to 500° and allow the grill to preheat.
  4. Once at temp place the patties on the grill (direct) for 2 minutes per side.
  5. Cap the Big Green Egg (shut the vents and choke from oxygen) and let the burgers sit in there for another 5 minutes.
  6. Pull the patties off and let them rest 5 minutes so the juices settle. Serve on a toasted Brioche bun.

 

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