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Big Fat Greek Burgers


They're big and fat and Greek! These burgers are simply delicious!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 0 mins |
  • Cook Time : 20 mins
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  • 1 onion, chopped
  • 1 Tbsp (15 ml) oil, for frying
  • ½ tsp (2.5 ml) each ground cumin, coriander and cinnamon
  • 1 slice white bread, crusts removed and soaked in 2 Tbsp (30 ml) water
  • 500 g lamb mince
  • 1 Tbsp (15 ml) Worcestershire sauce
  • 1 large egg, beaten
  • ¼ C (60 ml) chopped coriander
  • salt and pepper to taste

Roasted tomatoes

  • 250 g baby tomatoes
  • olive oil
  • salt and pepper

Grilled aubergines

  • 2–4 small (baby) aubergines, thinly sliced
  • olive oil
  • salt and pepper

To serve

  • 4–5 pita breads, heated according to packet instructions
  • a tub of 120 g ready-made tzatziki
  • a tub is 120 g 25 g ready-made hummus fresh rocket

Preheat the oven to 200 ˚C.



Sauté the onion in oil until soft. Keep to one side to cool.

Mix the remaining ingredients together and the cooled onion and season. Allow the mixture to rest in the fridge for 30 minutes before forming into burger patties.


Roasted tomatoes

Place the tomatoes onto a baking tray, drizzle with a little olive oil, season and roast for 15 minutes. Keep to one side.


Grilled aubergines

Drizzle the sliced aubergines with a little oil and season. Grill each slice on both sides until softened and slightly charred. Keep to one side.



Cook the burger patties in a piping hot griddle pan for 5–6 minutes per side over moderate heat. Allow to rest for about 2 minutes before serving.


To assemble

Fill each pita bread with rocket, grilled aubergine and a burger, and finish off with sweet roasted tomatoes. Serve with ready-made tzatiki and hummus.