These delicious Greek style burgers will hit the spot. They are easy-to-make, hearty, and loaded with healthy delicious ingredients like garlic, oregano, marjoram, and kalamata olives — to name a few. You can wrap them in leaf lettuce or a roasted portobello "bun."

PREP TIME: 15 Minutes | COOK TIME: 10 Minutes | Makes: 8

Ingredients

• 2 pounds ground sirloin, lean ground beef or ground bison, pasture raised/grasss-fed
• 2-3 cloves garlic minced
• ½ onion, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• ¼ cup chopped fresh flat-leaf parsley 
• ½ cup kalamata olives, pitted and chopped
• 1 jar (10 ounces) roasted red peppers, drained well, blotted with paper towels and chopped
• 1 egg
• 1 teaspoon Celtic or pink Himalayan salt
• ½ teaspoon ground black pepper 

Instructions

In a large mixing bowl, combine meat, garlic, onion, marjoram, oregano, parsley, olives, red peppers, egg, salt and pepper. Form into 8 patties, making them thicker around the outside edge. (Burgers puff up in the center when cooked; forming them with a thinner center makes them cook evenly)

Spray or brush a grill pan or grill rack with coconut oil and heat to high. When the pan or rack is hot, add the burgers. Turn the burgers once to cook on both sides, grill 4 to 5 minutes per side, or until an instant read thermometer inserted in the center registers 160 F and the meat is no longer pink. 

Serve on either a roasted Portobello Burger Bun (below) or wrapped in lettuce. Enjoy with optional tomato, cucumber, or other veggies.

Tip: You can also cook these in a skillet or broil them in the oven. Timing should be the same.  

Roasted Portobello Burger Bun

Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. Gently wipe mushroom caps clean. Break off the stems and reserve for another use. Using a spoon, carefully scoop out all the gills on the underside of the mushroom caps. Place the caps on a prepared pan. Bake for 5-7 minutes on each side, or until the caps soften.