Greek-Style Burgers with Feta and Tzatziki Recipe

Greek burgers with Feta. A moist beef burger tucked into warm pita bread, topped with Mediterranean grilled vegetables, creamy hummus, crumbled Feta and a sprinkle of za’atar. Ready in about 20 minutes, perfect for the grill or BBQ.

This easy weeknight recipe delivers a healthy, flavorful meal in just 20 minutes. The combination of juicy burgers, charred vegetables and tangy Feta makes it a light Mediterranean-style dinner. Serve with a simple green salad for a complete meal.

• Fennel: Fennel gains a pleasant crunch and slight anise note when grilled. If you prefer, substitute with eggplant or red pepper.
• Zucchini: Shaved thin and grilled quickly, zucchini becomes tender and tasty.
• Burgers: This recipe uses beef patties for juiciness, but turkey, chicken or pork patties work well too.
• Pita bread: Pita adds an authentic touch and acts as a convenient pocket. Choose large pitas so you can fill them generously.
• Hummus: A creamy topper that pairs perfectly with Feta. Use homemade hummus or store-bought.
• Feta cheese: A salty, crumbly Greek cheese that pairs beautifully with grilled vegetables and hummus.
• Za’atar: A Middle Eastern spice blend with thyme and oregano notes. If you don’t have za’atar, use a mix of sumac, oregano or thyme.

🔪 How to prepare Greek burgers with Feta

Step 1: Slice the vegetables. Clean the fennel and zucchini. Cut the fennel into thin slices. Use a vegetable peeler or cheese slicer to shave the zucchini into thin ribbons. In a bowl, mix sunflower oil with salt and pepper, then toss the vegetables to coat.

Step 2: Grill burger, bread and veggies. Heat a grill pan or BBQ until very hot. Cook the burgers 3 minutes per side for medium-rare; if you prefer well done, grill 5 minutes per side. Wrap cooked burgers in foil to rest. Grill pitas 2 minutes per side and cut open to form pockets. Grill zucchini ribbons about 1 minute per side and fennel about 2 minutes per side. Set everything aside to assemble.

Step 3: Fill the pita. Open each pita to create a pocket. Divide the grilled vegetables among the pitas, then place a rested burger inside each one.

Step 4: Finish and serve. Add a spoonful of hummus, crumble Feta over the top and sprinkle with za’atar. Serve immediately with a fresh green salad if you like.

• Shave zucchini with a peeler or cheese slicer for thin, tender ribbons.
• Coating the vegetables in oil before grilling prevents them from burning—oil the veg, not the grill pan.
• If Feta isn’t available, other crumbly white cheeses can be used.
• This recipe works equally well on a backyard barbecue.
• Cooking the burgers 3 minutes per side yields medium-rare; grill 5 minutes per side for fully cooked patties.

How do you store leftover Feta cheese?

Leftover Feta keeps well when stored correctly. Here are simple methods to preserve its flavor and texture.

• Use an airtight container. If you have the brine from the original jar, cut the Feta into cubes and cover with the brine. Refrigerated this way, it lasts up to one week.
• If you don’t have brine, submerge cubed Feta in olive oil, ensuring the cheese is fully covered. Stored in the fridge, it will keep up to two weeks.
• Leftover Feta is great in baked dishes like quiches, on pizzas, or tossed with potatoes and spinach.

• Zucchini and fennel can be sliced ahead of time and stored in oil for a few hours in the fridge.
• Homemade hummus keeps up to 3 days in an airtight container in the refrigerator.
• This assembled pita burger is best eaten right away for the best texture and flavor.

📖 Recipe

Greek burgers with feta {easy recipe}

RECIPE CARD

A healthy meal ready in 20 minutes: a juicy burger with grilled vegetables and tangy Feta.

Prep Time
5 mins

Cook Time
15 mins

Total Time
20 mins

Course Dinner

Cuisine Mediterranean

Servings 4 persons

Calories 420 kcal

Equipment

• BBQ or grill

Recipe Help

Use cook mode for step-by-step guidance and to keep the screen active while cooking.

Ingredients

• 2 tablespoons sunflower oil
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 fennel
• 1 zucchini
• 4 hamburgers (beef)
• 4 large pita breads
• 4 tablespoons hummus (store-bought or homemade)
• 2 teaspoons za’atar
• 3 tablespoons Feta cheese, crumbled

Instructions

Preparation

• Wash the fennel and zucchini.
• Cut the fennel into thin slices.
• Shave the zucchini into thin strips with a peeler.
• Mix the sunflower oil with salt and pepper and toss the vegetables to coat.

Grill

• Heat a grill pan or BBQ over high heat. Cook burgers 3 minutes per side for medium-rare (5 minutes per side for well done). Wrap in foil and let rest.
• Grill pita breads 2 minutes per side and cut open to form pockets.
• Grill zucchini 1 minute per side and fennel 2 minutes per side.

Assemble the burgers

• Divide the grilled vegetables among the pita pockets.
• Place a rested burger on top of the vegetables.
• Top with a tablespoon of hummus, crumble Feta over the top and sprinkle with za’atar.
• Serve immediately with a green salad.

Notes

• Shave zucchini with a peeler or cheese slicer for the best texture.
• Pre-oil the vegetables to prevent burning; oiling the grill pan is not recommended.
• Use any crumbly white cheese if Feta is unavailable.
• The recipe is easily adapted for an outdoor barbecue.
• Adjust burger cook time for desired doneness: 3 minutes per side for medium-rare, 5 minutes per side for well done.

Nutrition

Calories: 420kcal
Carbohydrates: 61g
Protein: 14g
Fat: 14g

Keyword
bbq burger, Mediterranean burger, quick dinner

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