Country-style mutton burger

A different kind of burger that is adjusted to our personal taste, a country-style burger with flavors found in Greek cuisine, is the recipe of the day. It’s another recipe by our dear friend Yorgos (George) Karagiannis, who is a Greek chef and author. A complex recipe with a unique combination of spices leads to a new delicious result. The added spices and herbs go undetected, and that is the goal when we try to make new flavors. Let’s see all the ingredients we will need to make this delicious mutton burger.

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For 1 kg (2.2 lb) mutton ground meat with 25% fat: 

  • 15 g sea salt (preferably fleur de sel)
  • 4 g mustard seeds
  • 10 g sumac
  • 2 g coriander
  • 1 g cumin
  • 1 tsp oregano
  • 3 g garlic powder
  • 5 g onion flakes
  • 1 tbsp mild mustard
  • 1 egg
  • 50 g graviera cheese, grated
  • 50 ml heavy cream
  • 1 tbsp Regilait powdered milk 


For the burger:

  • 2 round loaves of bread


For the sauce:

  • 2 parts mayonnaise
  • 1 part mild mustard 


Use leg meat for the mince and 25% of the mince should be fat. Before kneading, refrigerate the mince. In fact, every time you knead ground meat, the mince should be very cold. Firstly, put all whole spices in a mortar, and grind to a powder. Then, add the rest of the spices and the salt. Bash them well until you get a uniform mix, which is essentially a scented salt. For the kneading process, follow the steps given below in exact order (refer to the video above for further detail).

Firstly, add the heavy cream, and knead the mince gently. Then, add the eggs, the graviera cheese, and the mustard. At this point, you have to knead the mince well. Continue by adding the spices gradually, and mixing. Add and mix. It’s important to add them gradually since that helps to spread them evenly. Lastly, add the powdered milk. Knead well one more time, and refrigerate the mince for 2-3 hours at least.

COOKED ON Charcoal grills amber.q A

Charcoal grills amber.q A


Estimate the amount of charcoals you will need and pile them up inside the fire cabin of your charcoal grill. Place kindling (alcohol-soaked cotton) on top, and light the fire. The charcoals will be lit in 25-30 minutes, easily, quickly, and without smoke. When they are fully lit, spread them inside the fire cabin. If the heat that they release is too strong, throw some charcoal ash on them to reduce it. Grill the burger patties over medium-high heat (Hold your hand over the grill at a safe distance, where the grilling grate will be placed. If you need to pull your hand after 5 seconds, the grill is ready.) 

Until the charcoals are fully lit, you have enough time to shape the burger patties. Use 300 g of mince to shape the large patties and 180 g for the smaller ones. Place a cold grilling grate on your grill, and start grilling. Lift the burger patties a bit at the beginning, and during the grilling process, to avoid sticking. Along with the burger patties, grill long green peppers, tomato slices, and onion slices. Cut each loaf of bread in half (sideways). Remove some of the crumb, and toast the halves on the grill. You can make the sauce that you will use on the bread beforehand. In a small bowl, add two tablespoons of mayonnaise, and 1 tablespoon of mild mustard, and mix well. When the burger patties are well-cooked, and their internal temperature is 65⁰C+ (149⁰F), after you have flipped them over for the last time, add a very thin slice of graviera cheese to melt on top. 

Remove the bread from the grill, and cover their crumb with the sauce that you have prepared. Then, add the cooked tomato slices, and on top, add the burger patty with the melted graviera cheese. Finish with the onion slices, and the grilled pepper. Put the other half of the loaf on top. You can finally taste this delicious mutton burger and its perfectly balanced flavor.  

Happy grilling with your friends!