How to Make Mediterranean Smoked Burgers With Tzatziki Aioli

Mediterranean Smoked Burgers

With Caramelized Onion Jack & Scratch-Made Tzatziki Aioli

Smoking burgers low and slow brings out a deep, savory richness that standard high-heat grilling just can't touch. By blending course-ground beef with rich ground lamb, studded with pockets of creamy sheep’s milk feta and fresh chives, these patties stay remarkably juicy under wood smoke. Finished with a quick sear for a crispy crust, melted caramelized onion jack cheese, and a vibrant, garlicky tzatziki aioli, this burger takes Mediterranean flavor to a whole new level.

Ingredients

For the Burgers

  1 lb market grind ground beef

  2 lbs ground lamb

  7 oz sheep's milk feta, cubed

  1 tbsp fresh chives, chopped

  1 tbsp BBQ seasoning / rub

  1 tsp kosher or sea salt

  Extra salt and black pepper (for initial seasoning)

  8 oz sliced Caramelized Onion Jack Cheese (or Smoked Vermont Cheddar)

  Fresh arugula

  Pickle slices

  Your favorite brioche or bakery burger buns

For the Tzatziki Aioli

  ½ cup mayonnaise

  1 cup full-fat plain Greek yogurt

  ½ cup cucumber, grated and squeezed dry with a paper towel

  1 tbsp garlic paste

  1 tbsp fresh oregano, chopped

  1 tbsp fresh chives or green onions, chopped

  Kosher salt and freshly cracked black pepper, to taste

Step-by-Step Instructions

1. Mix the Tzatziki Aioli

  In a bowl, whisk together the mayonnaise, Greek yogurt, garlic paste, oregano, chopped chives/green onions, salt, and pepper.

  Fold in the squeezed grated cucumber until fully incorporated.

  Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to marry.

2. Shape & Chill the Patties

  In a large bowl, gently mix the ground beef, ground lamb, cubed feta, chives, BBQ seasoning, and salt. Do not overwork the meat.

  Form into half-pound (8 oz) patties.

  Season the outside of each patty with a extra pinch of salt and black pepper.

  Place the patties on a lined tray in the freezer for 20 minutes to firm up so they hold their shape on the grate.

3. Smoke Low & Slow

  Set up your grill or smoker for indirect cooking at 250–275°F, adding your favorite oak lump charcoal and a chunk of mesquite wood for clean smoke.

  Lay the chilled patties on the indirect side of the grill.

  Smoke for approximately 1 hour, keeping an eye on the internal temperature and smoke color.

4. High-Heat Sear & Cheese Melt

  Move the burgers directly over hot coals or crank your sear zone.

  Sear for 1 to 2 minutes per side to develop a rich, charred crust.

  Top each patty with a slice of Caramelized Onion Jack (or Smoked Vermont Cheddar).

  Close the grill lid for 60 seconds until the cheese is completely melted and gooey.

5. Assemble & Serve

  Toast your burger buns over the direct heat for 30 seconds.

  Layer the bottom bun with pickle slices, followed by the cheesy smoked burger patty.

  Top generously with fresh arugula and a heavy dollop of chilled Tzatziki Aioli.

  Cap with the top bun and serve immediately.