For A Better Cheeseburger, Make It Greek Style

Cheeseburgers may be an all-American favorite, but they're open to all manner of culinary fusions. As such, giving your cheeseburger a Greek makeover is a twist you need to try, according to David Davidov, creator of The Cooking Foodie, who learned Greek cooking techniques in Athens.

Instead of switching up the patty itself, Davidov suggests bringing Greek flavors and textures to a cheeseburger with the help of condiments and toppings. "My ideal combination would be feta, ripe tomato slices, thinly sliced red onion, and a spoonful of homemade tzatziki, all on a lightly toasted sesame bun." We think that tzatziki is a bright and refreshing condiment that'll give burgers an instant upgrade on its own. "Tzatziki brings creaminess along with tangy yogurt, garlic, and herbs, which helps balance the richness of the meat," explains Davidov. Blend it with a crumbly, salty feta cheese, and you really have a Greek flavor explosion. To that effect, he says that you can also "whip [feta] into a spread so it stays in place more easily." If you want a melty type of cheese, he recommends Greek cheeses like kasseri and graviera.

Davidov also draws inspiration for veggie toppings from the classic and utterly craveable Greek salad, suggesting fresh tomatoes, cucumber, onion, and bell pepper. Alternatives include roasted red peppers, caramelized onions, and even a Kalamata olive spread. Greek burgers are the sum of their parts, and as Davidov describes, "It's all about the flavor combination: rich beef, salty cheese, fresh vegetables, and something cool and tangy to balance everything."

While beef is Davidov's protein of choice for the patty, he says, "You could certainly use ground chicken, lamb, or even a beef-and-lamb combination." We even recommend turkey, which is used in our recipe for loaded Greek turkey burger sliders that are topped with tzatziki sauce, lettuce, tomatoes, and feta. If you stick with a beef patty, Davidov's burger-making tip for the best lean-to-fat ratio is to "aim for around 20% fat for a juicy burger." No matter what you select, he also advises to go light on the seasoning as the meat should speak for itself. "If you enjoy a more seasoned patty, a little dried oregano and a small amount of finely crushed garlic could work well," he says. "Personally, though, I'd bring those flavors into the toppings and sauce."

Although Davidov suggested plenty of great, Greek-style cheeseburger toppings, he reiterates the importance of balance. "I wouldn't pile on every topping at once," he told us. "Choose a cheese, a few vegetables, and a sauce so you can still taste the burger itself." He also keeps things simple by selecting a toasted bun to hold in all the juicy meat, condiments, and fresh toppings. Otherwise, swap the bun for a warm pita. You can even give your sides a Greek makeover, as Davidov opts for a Greek salad instead of coleslaw, and french fries seasoned with oregano and served with more tzatziki for dipping.