Cypriot beef burgers

Cypriot beef burgers


3 people made this

About this recipe: A succulent, juicy beef burger featuring favourite Cypriot spices and a topping of tzatziki and marinated red onions. An explosion of flavour and a must for anyone who loves the flavours of authentic gyros, soutzouk and kebabs.


Serves: 4 

  • 100g peeled, seeded and grated cucumber
  • 450g plain yoghurt
  • 2 1/2 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped
  • 1 red onion, thinly sliced
  • 1 teaspoon lemon juice
  • 1 teaspoon sumac
  • 450g beef mince
  • 1 small onion, minced
  • 1 1/4 teaspoons dried red chilli flakes
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon ground cumin
  • 1 tablespoon Urfa biber
  • 15g butter, softened
  • 1/2 red pepper, chopped
  • 1 teaspoon coarse sea salt, or to taste
  • 2 tablespoons olive oil
  • 4 burger buns

Prep:1hr  ›  Cook:10min  ›  Ready in:1hr10min 

  1. Place the grated cucumber on a tea towel or piece of kitchen paper. Top with another towel, and pat dry; set aside. Scoop the yoghurt into a large piece of muslin or cheesecloth, twist the ends to close, and squeeze to remove excess moisture.
  2. Transfer the strained yoghurt to a bowl, and stir in 2 1/2 teaspoons of lemon juice. Gradually add 1 tablespoon olive oil, whisking constantly, until fully incorporated. Mix in the garlic, dill and cucumber; cover and chill in the fridge till needed. (Can be made a day in advance.)
  3. Combine the red onion, 1 teaspoon lemon juice and sumac. Cover and chill in the fridge.
  4. Place the beef mince in a bowl and add the minced onion, chilli flakes, coriander, cumin, Urfa biber and butter. Mix gently with your hands until all of the ingredients are well distributed.
  5. Place red pepper in blender and blend until it is mostly pureed. Pour off any excess liquid, and add the red pepper puree and salt to the mince; mix well. Divide the mince into 4 equal portions and form into burgers slightly larger than the buns, as the burgers will shrink a bit when cooked.
  6. Preheat the barbecue for high heat, and lightly oil the grate.
  7. Brush the burgers with 2 tablespoons olive oil and BBQ on high and direct heat for about 5 minutes per side, or until done to your liking.
  8. Place each burger on a bun; top the burgers with cucumber and yogurt tzatziki and the red onion and sumac mixture.


Sumac and Urfa biber, a dried Turkish chilli, are available in Turkish or Middle Eastern markets, or online.

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