Greek Burgers

Greek Burgers

These burgers are may families jam. In the summer, we make them on a near weekly basis. Combining the ground meat with egg, feta, almond flour (ground up almonds to make it easier that purchasing a bag), and Greek-inspired seasonings results in the juiciest and most flavorful burgers you’ll ever eat. Burgers can be surprisingly nutrient-dense if you start with high quality grass-fed ground beef. Red meat is a great source of protein, healthy fats, energizing B vitamins, and blood-building iron.

Adapted from: Run Fast. Eat Slow.

Yields: 4 Servings


  • 1 egg
  • 1/2 cup crumbled feta cheese
  • 1/4 cup almond flour or almond meal (grind up some almonds in a food processor if your in a pinch)
  • 1 tablespoon minced oregano
  •  2 tsp. minced garlic
  •  1 teaspoon fine sea salt
  •  1/4 teaspoon freshly ground black pepper
  • 1 pound ground beef, venison, or turkey
  •  4 whole wheat pitas or hamburger buns (see gluten-free substitute below), optional


  1.  Preheat the grill to medium-high.
  2.  In a large mixing bowl, combine the egg, feta, almond flour or meal, oregano, garlic, salt, and pepper.
  3. Add the meat and use your hands to combine, being careful not to overwork the meat. Form into 4 equal-size patties about 1 inch thick.
  4. Grill the burgers, flipping once, until a thermometer inserted in the center registers 160°F and the meat is no longer pink, 3 or 4 minutes per side. In the last minute, warm the pitas or buns on the grill (if using).
  5.  Split the pitas or buns open, stuff each with a burger, and top (if desired) with a spoonful of hummus.

Note: For a gluten-free alternative to buns, serve the burgers between 2 slices of grilled eggplant rounds. Simply slice 1 large eggplant into 1-inch-thick slices, brush with olive oil, sprinkle with sea salt, and grill for 3 to 4 minutes per side.