Grilled Beef & Pork Burgers | Biftekia Skharas

Beef & Pork Combo Burgers on the Grill
Beef & Pork Combo Burgers on the Grill. Photo © Jim Stanfield
  • 35 mins
  • Prep: 15 mins,
  • Cook: 20 mins
  • Yield: 15 burgers (15 servings)
Ratings (7)

In Greek: μπιφτέκια σχάρας, pronounced beef-TEHK-yah SKHAH-rahs

This is a favorite pork and beef burger recipe.

A mixture of ground beef and pork makes for fabulous burgers on the grill. This simple and easy recipe calls for parsley and onion and, as usual, these burgers are served with wedges of lemon for those who want the authentic Greek taste. The meat can be made ahead of time and frozen for later use.

What You'll Need

  • 1 pound of beef (ground)
  • 1 pound of pork (ground)
  • 1 large onion (minced)
  • 2/3 cups of parsley (chopped, fresh)
  • 1/2 cup of breadcrumbs (dry or toasted)
  • 1 tablespoon of salt (sea)
  • 1 1/2 teaspoons of pepper (freshly ground)
  • 4 tbsp. olive oil (for brushing)
  • 3-4 lemons (cut in wedges)

How to Make It

Fire up the grill (or turn on broiler).

Combine all ingredients except olive oil in a bowl, and mix by hand until just blended. Do not knead. If the mixture is a little dry, add a little olive oil to moisten.

Form into burgers, round or oval shaped, about 1/2 inch thick and 3 inches long.

Brush grate with oil and grill for 15 minutes on each side, until outside is crisp and meat is done all the way through, but not dry.

(Because these contain pork, they need to be more well done than beef burgers.)

Serve with lemon wedges for squeezing... the crowning touch!


  1. If broiling, set the burgers 7-8 inches under the broiler. They should not cook too quickly or the outside will burn and the inside will still be pink.
  2. The raw burger mixture can be frozen. Thaw before cooking.
Nutritional Guidelines (per serving)
Calories 195
Total Fat 11 g
Saturated Fat 3 g
Unsaturated Fat 6 g
Cholesterol 53 mg
Sodium 533 mg
Carbohydrates 6 g
Dietary Fiber 1 g
Protein 18 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)