These ground pork burgers are seasoned with Greek souvlaki spices and served up with feta crumbles, tzatziki sauce, as well.
Looking to spice up your burger game? Then look no further than this delicious Pork Souvlaki Burger.
I have always loved classic Greek souvlaki, so this burger is my take on bringing those flavours to our Summer burger menu.
This burger starts with ground pork, that gets a healthy seasoning with classic Greek souvlaki seasoning. Once cooked, it teams up with feta crumbles, tzatziki sauce, red onions, lettuce and tomato. It’s souvlaki in burger form!
My favourite classic souvlaki is pork, so I’ve made these ones from ground pork. You could however, use ground chicken or even ground beef, if you prefer.
We LOVED these burgers and I think they would be a great addition to your Summer BBQ rotation!
Make it extra special with my Homemade Hamburger Buns! (Shown in photos here).
Ingredient Notes for Pork Souvlaki Burgers
Pork: As mentioned above, you can use an equal amount of ground chicken or ground beef in place of the ground pork, if you prefer.
Marjoram: Marjoram is not a widely used spice, but where it is used, it adds a great flavour note. Native to Turkey and Cyprus, marjoram can also be found in the popular herbes de Provence and za’atar spice mixes.
Marjoram is in the same species as oregano, but it differs from oregano in that it has a more complicated flavour and is more delicate, without oregano’s spicy notes.
Marjoram is a great herb to add to your spice cabinet, if you don’t have it there already. Use it anywhere you might use oregano, such as soups, stews, sauces and of course, in these pork burgers.
If you don’t have marjoram to use here, simply omit, then increase the amount of all the spices very slightly.
Tzatziki Sauce: I’ve used a store-bought tzatziki sauce here. You can usually easily find this in with the refrigerated sour cream/yogurt etc. You can also make your own tzatziki sauce. There are tons of recipes out there.
Cook’s Notes for Pork Souvlaki Burgers
I like to make these pork burger patties up ahead and refrigerate. It not only allows you to get that part out of the way ahead, but it gives the spices a chance to meld with the meat, as they sit. Be sure to cover and refrigerate until needed.
Cook Thoroughly! Unlike ground beef, which is often left a little pink, it is important to thoroughly cook ground pork, until it is no longer pink and until the internal temperature reaches at least 160F.
Pork Souvlaki Burger
Greek seasoned ground pork patties, served with feta crumbles and tzatziki sauce.
Greek spice mix:
- 2 tsp dried oregano leaves
- 1/2 tsp dried basil leaves
- 1/2 tsp dried marjoram
- 1/2 tsp dried thyme leaves
- 1 tsp salt
- 1/4 tsp freshly ground pepper
For burger patties:
- 1 1/2 lbs ground pork (700g)
- Juice of 1/2 lemon
- 2 cloves garlic minced
For burger garnish:
- Leaf lettuce
- 1/2 cup tzatziki sauce store-bought or homemade
- 1/2 cup feta crumbled
- 1/4 large red onion sliced
- 1 large tomato sliced
- 5 hamburger buns sliced and toasted
In a small bowl, stir together the Greek spice mix and set aside.
In a large bowl, add the ground pork. Drizzle with juice of 1/2 lemon and scatter the minced garlic over-top. Sprinkle the Greek spice mix over-top. Using your hands, mix together, until the spice mix and seasoning is evenly distributed through the pork. Do not over-work.
Form pork mixture into 5 equal-sized patties and if time permits, place on a plate, cover with plastic wrap and refrigerate until needed (allows the spices to flavour the pork).
Season the outside of the patties with a sprinkling of salt and pepper. Cook pork patties on the BBQ (grease the grill), or in a little oil in a skillet or in a grill pan on the stove-top. Cook until thoroughly cooked through, until there is no pink inside and until the meat reaches an internal temperature of at least 160F. *Important to cook thoroughly.
Toast hamburger buns. Place some leaf lettuce on the bottom half of the bun. Top with a dollop of tzatziki sauce, then top with a cooked pork patty. Top pork patty with crumbled feta, sliced red onion and tomato slices.
Be sure to read the "Cook's Notes" included with this post, where I share some valuable tips, options, substitutions and variations for this recipe!