Souvlaki is the Greek street food that has fed generations of late-night revellers in Athens and beach-goers across the Aegean islands. Grilled meat in a warm pita with tomato, onion, tzatziki, and sometimes chips — simple, satisfying, and inexplicably better at 2am than at any other time. The souvlaki burger takes this beloved street food and applies burger logic — a formed patty with a proper sear, carefully chosen toppings, and structured assembly — to create something that bridges both traditions beautifully.

The patty is a mix of lamb and beef that echoes the traditional souvlaki meat blend. Lamb alone is too rich and dense for a burger; beef alone lacks the characteristic herbaceous, slightly gamey quality of souvlaki. Combined with fresh garlic, dried oregano, lemon zest, and a touch of cinnamon they become something unmistakably Greek.

The pita replaces the bun here and it makes perfect sense. A warm, slightly charred pita has a chewiness and slight char that neither the souvlaki nor the burger tradition can achieve with a bun. It is simultaneously the vessel and a flavour component — toast it directly on the flame or griddle until it has visible char marks and the edges are slightly crispy.

Nutrition (per serving)

Calories: 630 kcal   |   Protein: 42g   |   Carbs: 44g   |   Fat: 30g   |   Fiber: 4g

Greek Souvlaki Burger

Recipe by By butter u0026 berriesCourse: Burgers

Servings

22

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

630

kcal

Ingredients

• •t250g lamb mince

• •t150g beef mince (20% fat)

• •t2 garlic cloves, minced

• •t1 tsp dried oregano

• •tZest of 1 lemon

• •t1/4 tsp cinnamon

• •t1/4 tsp cumin

• •t2 large pita breads

• •tSalt and pepper

• •tFor tzatziki: 200g thick Greek yoghurt

• •tFor tzatziki: 1/2 cucumber, grated and squeezed dry

• •tFor tzatziki: 2 garlic cloves, minced

• •tFor tzatziki: 1 tbsp olive oil

• •tFor tzatziki: 1 tbsp fresh mint, chopped

• •tFor tzatziki: salt and lemon juice to taste

• •t1 tomato, sliced

• •t1/2 red onion, thinly sliced

• •t80g feta cheese, crumbled

• •tHandful fresh flat-leaf parsley

• •tLemon wedges to serve

Directions

• Make tzatziki: combine Greek yoghurt, grated and dried cucumber, garlic, olive oil, mint, salt, and lemon juice. Mix well. Refrigerate for at least 15 minutes.
• Combine lamb mince, beef mince, garlic, oregano, lemon zest, cinnamon, and cumin. Season generously with salt and pepper. Mix until just combined. Shape into 2 oval patties to fit the pita.
• Cook patties on a hot griddle for 3-4 minutes per side for medium. A slight blush of pink in the centre is ideal for the lamb. Rest for 2 minutes.
• Warm pita breads directly on the griddle for 30-60 seconds per side until warm and slightly charred.
• Open each warm pita and spread tzatziki generously inside. Add tomato slices and red onion. Place the lamb patty inside. Crumble feta generously over the patty. Add fresh parsley.
• Serve immediately with lemon wedges for squeezing and extra tzatziki on the side

Notes

• The lamb and beef combination is carefully calibrated — too much lamb and the patty is dense and very rich; the beef lightens it and helps it hold together better.
  Do not overwork the mince when mixing — mix until just combined to keep the patty tender.
  The warm pita must be slightly charred to be at its best. A cold or pale pita is soft and doughy — a charred pita has flavour and structure.
  Squeeze the cucumber very thoroughly for the tzatziki — excess water will make it watery within 30 minutes of making.

Storage

Tzatziki keeps for 3 days in the fridge covered tightly. Cooked patties keep for 2 days. The souvlaki burger is best assembled and eaten immediately while the pita is warm. Uncooked patties keep refrigerated for 24 hours.

Serving Tips

Serve with a small Greek salad — tomato, cucumber, olives, feta, and oregano dressed with olive oil — or thin cut chips. A cold Mythos or Alfa lager is the quintessential Greek pairing. For wine, a chilled Assyrtiko from Santorini or a Xinomavro red from Naoussa are both excellent choices that complement the lamb and herbs beautifully.

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