I’ve been on a Greek kick lately. A few days ago it was my Greek-Marinated Salmon and now it’s these Whole30 Greek Burgers. I wasn’t kidding when I said that Greek food ranks very high in our home! I love the combination of fresh herbs, garlic and citrus. It’s refreshing, clean, bright, citrusy, and great for the warm weather. These burgers are no exception!
I think just about everyone and their grandmother has a Greek burger recipe. This Whole30 version is a bit special for a couple of reasons. Sure, it includes the usual suspects – namely, garlic, onion, oregano and parsley. It also omits unnecessary fillers like bread and gets wrapped up in a lettuce bun. Where things get interesting, though, is the use of dried mint, toasted pine nuts and green pepper. The mint adds a delicious, herbaceous flavour. The bell pepper lends a bit of sweetness and juiciness to the meat. And the pine nuts bring an unexpected crunch to the table. If you are allergic to nuts or seeds then by all means please omit the pine nuts. If not, I strongly recommend you give them a try. You’ll love the texture and slightly nutty flavour.
When it comes to the ‘bun’ I don’t think you can beat some good ol’ iceberg lettuce. Rather than peel the leaves off individually, try cutting the head of lettuce into wedges. They will be far more ‘structurally sound’ this way. You may also want to poke a couple of toothpicks and wrap them in some parchment paper to hold everything in place while eating. Just make sure you don’t chomp down on one of the toothpicks. I speak from experience!
Grilled vs. Cast-Iron Burgers
Ahhh, the age-old debate. Personally, I’ll take a griddled burger over a grilled one any day of the week. You just can’t beat the crust that forms when searing a burger in a cast-iron skillet or flat-top. However, I’ll be damned if I’m gonna spend my summer indoors slaving over a hot skillet. Especially if I’ve got friends over and wanna hang out with them on the deck. Of course, this leads to the second debate: Charcoal vs. Gas! Again, the winner is an easy one to declare – charcoal, obviously!
If you don’t have a grill and want to make some serious burgers, I recommend getting a cast-iron skillet. Don’t try to cook burgers in a non-stick pan. You need to crank the heat up really high to get a crust on the meat and most non-stick skillets are not safe for high-heat cooking. I recommend this Lodge Cast-Iron model (link to purchase). If you want to achieve perfect grill marks, you’ll need to purchase this model here. Lodge makes some of the best cast-iron products I’ve ever had the pleasure of using and for 15 bucks you can’t go wrong. As with other cast-iron products, you will have to maintain and season it regularly. The trade-off is a high-quality, non-stick pan that will likely outlast you. (*Disclaimer: the links above are Amazon Affiliate links and I receive a very small commission if you choose to purchase. This is one of the ways you can help support my blogging activities.)
I hope you like this recipe and be sure to let me know what you think in the comments below!
Whole30 Greek Burgers
- 2 lbs ground lamb
- 1/2 cup fresh parsley finely chopped
- 1/2 cup red onion finely chopped
- 2 cloves garlic finely chopped
- 1/2 green bell pepper finely chopped
- 1 tsp dry mint
- 1 tsp dry oregano
- 1/4 cup toasted pine nuts
- Avocado oil
- Kosher salt and black pepper
- whole30-compliant mayo
- sliced tomato
- diced red onion
- whole30 compliant pickles
- pitted kalamata olives
- In a large bowl, combine the lamb, parsley, onion, garlic, bell pepper, mint, oregano, pine nuts. Using clean hands, mix until incorporated.
- Divide the mixture into 8 equal parts and form into patties. Drizzle both sides of each burger with a bit of avocado oil and season with salt and pepper.
- Preheat grill or grill pan to med-high heat. Grill burgers approximately 5-6 minutes per side or until cooked to your preference.
- Transfer burgers to a serving platter and cover with foil to keep warm.
- Cut iceberg lettuce into wedges and prepare toppings. Arrange each burger individually or serve everything as a buffet so that family/friends can build their own burgers.
29 replies on “Whole30 Greek Burgers – Paleo”
This was a seriously tasty burger and one that I’ve never had before. Thanks for a unique recipe! I’ll definitely be making this again.
Thanks so much Donna! I’m really glad you enjoyed it! 🙂
[…] stop what you’re doing and go and make yourself (or have your chefie boyfriend) a lamb burger RIGHT NOW. […]
DO you add the Paleo mayo in the burger mix?
No. Use it as a topping!
As someone who does regular whole30s but somehow drew the short straw during both pregnancies with a gestational diabetes diagnosis, these burgers are a most welcome recipe when I have that “give me red meat right now and it’s Friday so I want it in a burger format” craving! 🙂 Thanks!
My husband and I really enjoyed this burger. Neither of us have ever had anything like it! Thanks so much for the recipe!
I Made these last night. They were delicious. The wife took a bite and complained that she could taste the lamb. While I was considering mixing in some beef the next time I made this recipe, she scarfed hers down and then finished my last two bites. Guess I’ll stick with the lamb!
I’m very glad you enjoyed! It could be that you were using a New Zealand or Australian lamb, which has a slightly gamey flavour that your wife was picking up on. I guess she didn’t mind it after all though! 🙂
Could the burgers be frozen before you cook them? (Mix it all up and make patties that you put in the freezer). I can’t eat 8 burgers back to back but don’t want them to go to waste!
Yes, you can freeze the burgers in freezer-proof bags for up to 6 months. I’m sure you already know this, but placing a sheet of parchment or wax paper between each patty will ensure nothing sticks together.
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Really been looking for primal recipes , want to follow your recipes , l really like that your commentary was interesting and enjoyable , without being cloying! Thank you , can you please tell me all ways to follow your posts , I found you on pinterest , but would be open to other formats of your recipes .
Thank you Elayne Lavitt
Thanks so much for the kind words!
You can follow me on Instagram @primal_gourmet, YouTube.com/primalgourmet or on Facebook.com/cookprimalgourmet
I’ve made this recipe countless times now! My husband and I are on our third Whole30, and not only is this is in the rotation every time, but we also make it when we’re not! Thanks for a creative and delicious recipe!
Hey Leah! Really glad you guys like the burgers! They’re one of my favourites as well!
This is THE BEST burger I have ever had!
🙂 Tell me how you really feel!
The most delicious burger I think I have eaten! And not just because it’s Whole30. This is a must make recipe!!
Oh wow! If that’s not a compliment I don’t know what is! So happy you enjoyed!
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