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Flaming Saganaki Burger / Burger Month 2019

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If you’re looking for a spectacular, show-stopping burger this summer, you’ve GOT to make this flambéed Saganki Cheese Burger! Loaded with all of the flavors of the Mediterranean and topped off with a slice of fried kasseri cheese that’s lit on fire with sambuca! “Opa!” 



Hey all! I’m back again to give you another KILLER-good recipe for Burger Month 2019!! And this one definitely has the !WOW! factor going on! Because, I mean, FIRE.

Yep. Fire, baby!

Fire is our friend here. So, don’t be scared! It’s so easy, and such a show-stopper! Plus it tastes kick-butt delicious!! You’re going to be just as excited to make this as I was! 

*And just a quick note! This post is part of an awesome Grill Giveaway, but the burger epicness is all my own!

(And if you’d like to check out my first burger for this event, click  } HERE { for more awesomeness!!! And for years past burgers, just type “Burger Month” into my search bar!) 





This super-colossal event has all been made possible by the creator and owner, Kita Roberts of Girl Carnivore!  

And the sponsors for 2019 are above fantastic! All have contributed to the ginormous Grill Giveaway that you’ll not want to miss out on entering!! Here’s the list, but be sure to pop on over to BURGERMONTH.COM to check it all out in greater detail!


*I will provide the entry copter at the bottom of this post, so be sure to enter before you leave!





Okay, so now, a little bit about my second burger creation for this event! I’ve had this idea on the back burner for over 6 years now! Yep. Six long years trying to find “kasseri” cheese!! (Which one of my local stores finally ordered for me!!)  





I had come up with this idea years after I had had the pleasure of enjoying an AMAZING appetizer called “saganaki” that my husband and I ordered from a restaurant back in Indiana. The cheese is basically just sliced, floured, and fried in olive oil.

Then sambuca (or ouzo)  is poured over, and it’s lit on fire, producing a nice flame just like saaaayyyyy…”bananas foster”, if that helps give you a visual! Pretty fun, right?!!  





The flambé is then put out with a squeeze of fresh lemon juice, and the melty cheese is enjoyed spooned over crusty bread! SO. STINKIN’. GOOD.

And if you happen to be Greek, or in the company of Grecians, the sounds of people clapping and exclaiming, “Opa!”, will be a joyful and festive sound that just makes it even more dramatically sensational! Like birthday candles on a cake!!  

So, I always thought, why couldn’t I fry it, then place it on top of a burger, then give it just a little shot of the liqueur, and light it right on top of the burger itself, instead of in the pan, right? So I HAD to give my whole idea a try!!

It worked! And you’re going to want to make this, too!! 

But before we get to the screaming applause and standing ovation part!….(okay, well, that’s what I dreamt my extremely appreciative, grill groupies would do), we do still have to make the burger! It’s just as awesome, and the foundation for all things great about this burger!

Since sambuca and ouzo, are from Italy and Greece respectfully, I decided, (of course), to go the Mediterranean route, and added feta cheese, ripe olives, and a little oregano right into the burger meat!






Then I sprinkled the outsides generously with garlic powder and pepper, (and later gave them a few cranks of salt just before grilling).



While they were grilling away…





Don’t skip this step! GRILL those buns, kids! Nothing worse than a cold, plain, raw-ish bun! I use my favorite butter for this, too!!! Garlic Herb REAL butter by Minerva Dairy! In my opinion, it’s simply THE BEST. (Even better than any Kerry Gold!) You use whatever floats your own boat, just sharing what I enjoy most, and rely on!




… I readied the grilled bottom buns with baby spinach leaves, roma tomato slices, and very thinly sliced shallots!





Also while the burgers were grilling, I grilled a few slices of artichoke hearts and a few slices of prosciutto!





Just scrunch up the prosciutto slices into a pile, place the pile right onto the grill, and only grill for a minute or two per side. Then remove it immediately.





When the burger is done, top it with both the grilled prosciutto and grilled artichoke hearts. 





Once that was all resting, I fried dampened and floured slices of kasseri cheese until just golden on both sides, and starting to melt on each side as well. 

And now it was almost show time! Soooo….here we go! Top the dressed bottom bun with a burger, then a few slices of grilled prosciutto, then some grilled artichoke hearts…





(Doesn’t this look delicious already??!!!!)





…..then top with the fried kasseri cheese…… (*and have a wedge of lemon ready to douse the flame if needed)……



….pour just a nice little splash, only a half of an ounce, of the sambuca over the cheese and quickly light it with a wand lighter! (I measured the amount I thought would work for this into a shot glass, so that too much wouldn’t get poured and end up setting the deck on fire. I suggest you do the same!) 

And let me just say right here, a huge thanks to my dear, patient, sweet hubby, who did the pouring and lighting for me, while I took the photos! I could not have pulled this off trying to do both all by myself! So, thank you, sweetie!! You did a great job, and were a tremendous help!





Have the lighter wand already on and lit, and pour the sambuca directly over the cheese!



Then light the sambuca, and get ready for an AWESOME presentation!!!!!!!!





Is this just too cool for school or what??!!! Your guests are going to totally freak out, and crown you THE Burger Queen of the Neighborhood!! 





We didn’t even need the squirt of lemon juice to put out the flame, as it only lasted all of about 10 seconds. But, do have it there just in case, and just for a little extra flavor if you would like a small squeeze of it anyways. 

And don’t forget to say, “OPA!”, after lighting!!



Once the show is over…..





….top it with a little pile of my homemade tzatziki sauce….





….and place the garlic & herb buttered and grilled regular, slider, pretzel or brioche bun lid on top! Whatever kind of buns make you happy! 




For smaller appetites, these work really well for petite-sized burgers. 



What an exciting burger experience, eh?!?!





And just wait until you TASTE it!!! OH. MY. GAWD is it ever delicious!!!





All of the flavors of the mediterranean rolled into one glorious burger!!





I am a diehard burger lover. I love creating them, cooking them, and enjoy reaping what I’ve worked so hard on to make something unique, yet not so over the top that it doesn’t taste good, and it’s actually enjoyable. (What would be the point if not?) 

And when I say…..that THIS. Has just stolen the #NUMBER ONE SPOT on my Favorites of All Time Burger List…..believe me when I say….that this was OUTSTANDING. Yep. My fave of all faves that I have created since I was in my 20’s. This. Is. THE one!! 

And I’m not saying that just because this Flaming Saganaki Burger has such a jaw-dropping presentation, either. It still has to TASTE good, you know? And this pulls all the stops!! The flavors came together like a concert in the park on a hot summer night! 

I am so proud of how this burger turned out, and I’m sure you and your guests are going to LOVE it just as much as we did! Enjoy! And, “OPAAAAA!!!!”  *Be sure to save this burger to your Pinterest Boards for Memorial Day Weekend! 


Enter here for a chance to win the
Ultimate Burger Grilling Prize Package!


a Rafflecopter giveaway



A huge thanks to the #BurgerMonth sponsors for the Ultimate Burger Grilling Giveaway:  Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, &  Western BBQ!

And a special thank you to Kita Roberts, of Girl Carnivore, for making Burger Month 2019 truly an epic experience! 


Do take the time to pop over to many of the bloggers participating this year, and check out what awesome burgers they have created for this event, too, going on throughout the entire month of May!


🍔 Girl Carnivore 🍔 A Kitchen Hoor’s Adventures 🍔 A Simple Pantry 🍔 Abra’s Kitchen 🍔 AcadiaTwo’s Kitchen Antics 🍔 An Affair from the Heart 🍔 Bakersbeans 🍔 Betsi’s World 🍔Caroline’s Cooking 🍔 Cindy’s Recipes and Writings 🍔 City Living Boston 🍔 Cluttercafe 🍔 Cooking With Carlee 🍔 Convos with Karen 🍔Daily Dish Recipes 🍔 Dance Around The Kitchen 🍔 Dixie Chik Cooks 🍔 Dizzy Busy and Hungry 🍔 Doodlecraft 🍔 Everyday Eileen 🍔 Family Around the Table 🍔 Family Food on the Table 🍔 Family Spice 🍔Farmwife Feeds 🍔Food Above Gold 🍔 For the Love of Food 🍔 🍔 Grilling Montana 🍔 Grumpy’s Honeybunch 🍔 Hezzi-D’s Books and Cooks 🍔 Honeybunch Hunts 🍔 HORNS BBQ 🍔 Intelligent Domestications 🍔 It Is a Keeper 🍔 Jolene’s Recipe Journal 🍔 Jonesin For Taste 🍔 Juggling Act Mama 🍔 Karen’s Kitchen Stories 🍔 Kate’s Recipe Box 🍔 Krazy Kitchen Mom 🍔 Life Anchored 🍔 Life of a Ginger 🍔 Mildly Meandering 🍔 Miss in the KItchen 🍔 Palatable Pastime 🍔 Pastry Chef Online 🍔 Perspective Portions 🍔 Plowing Through Life 🍔 PNW Eats 🍔 Pook’s Pantry 🍔 Real Life With Dad 🍔 Sarah’s Cucina Bella 🍔 Seduction In The Kitchen 🍔 Simple and Savory 🍔 Souffle Bombay 🍔 Spiced 🍔 Spoonabilities 🍔 Strawberry Blondie Kitchen 🍔 SueBee Homemaker 🍔 Sumptuous Spoonfuls 🍔 Sweet ReciPeas 🍔 Swirls of Flavor 🍔 Take Two Tapas 🍔 Tampa Cake Girl 🍔 Taste And See 🍔 The Baking Fairy 🍔 The Beard and The Baker 🍔 The Complete Savorist 🍔 The Crumby Kitchen 🍔 The Heritage Cookbook Project 🍔 The Keto Guy 🍔 The Redhead Baker 🍔 The Rowdy Baker 🍔 The Schmidty Wife 🍔 The Shirley Journey 🍔 The Spiffy Cookie 🍔 This Farm Girl Cooks 🍔 Thyme for Cocktails 🍔 We are not Martha 🍔 Well Fed Baker 🍔 West Via Midwest 🍔 Who Needs A Cape? 🍔 Wildflour’s Cottage Kitchen 🍔 Wok & Skillet 🍔



*Though this is not a paid post, we were all treated to Red Duck®, Cabot®, and Western® products, and any and all opinions of these products are solely my own. (*Western® was sent after this post was made, and will be used and reviewed soon!) I have also shared “a few of my favorite things”, just products that I happen to love and rely on! Any and all opinions of those products are also solely my own and are also not sponsored, though I am a Brand Ambassador for Minerva Dairy. 








Yield: 2 - 4 burgers

Flaming Saganaki Burger / Burger Month 2019

Flaming Saganaki Burger / Burger Month 2019


For (2) 1/2 lb. Burgers:

  • 1 lb. ground beef
  • 1 tsp. dried oregano
  • 1/2 cup chopped black olives
  • 1/4 cup crumbled feta cheese
  • salt, pepper and garlic powder to taste, on the outside only just before grilling
  • 4 - 8 paper-thin slices prosciutto, grilled
  • jarred artichoke hearts, sliced or quartered, grilled
  • 2 - 4 soft regular, slider, pretzel, or brioche buns brushed with melted Minerva Dairy Garlic Herb butter and grilled
  • 2 - 4 small handfuls baby spinach leaves
  • thin slices Roma tomato
  • paper thin slices shallot 

For Tzatziki Sauce:

  • 2 Tbl. cucumber, peeled and chopped
  • juice of 1/4 small lemon
  • 3 Tbl. thick sour cream or thick Greek yogurt
  • 1 Tbl. finely chopped shallots
  • 1 Tbl. snipped green onion
  • 1/2 tsp. dried dill weed
  • 3 Tbl. crumbled feta cheese
  • salt & pepper to taste

For Kasseri Cheese:

  • 2 - 4 (1/2" thick) slices kasseri cheese
  • cold water, to dampen cheese
  • 1/4 cup flour, or as much or little needed to lightly coat
  • 1/4 cup extra virgin olive oil (for frying)
  • 1/2 oz. shot (per burger) Sambuco (or Ouzo) Liqueur
  • wand lighter to ignite sambuco
  • lemon wedges, (1 - 2 wide per burger), to extinguish flames


In small bowl, stir together all of the Tzatziki Sauce ingredients, cover, chill.

In medium bowl, combine ground beef, oregano, olives and feta cheese. Shape into 2 - 4 patties, however many you want to make, place onto a waxed paper-lined baking sheet, sprinkle both sides generously with garlic powder and pepper, cover with plastic wrap, and chill.

Fire up grill and get heating. When grill is nice and hot, place burgers onto oiled grates and grill each side until browned and insides are done to your own preference.

While burgers are grilling, in perforated grill pan, add artichoke quarters or slices, and grill until lightly browned, remove to a plate. Place scrunched piles on prosciutto slices onto grill, and lightly grill each side, remove to a plate immediately. When burgers are done, top each with prosciutto piles and artichokes, and cover to keep warm.

Butter insides of buns with Garlic & Herb butter, softened or melted, and grill until toasted. Keep warm with burgers.

Heat olive oil in frying pan. Slice tomatoes, shallots and kasseri cheese. Dampen each slice of kasseri under cold water, shake off excess, and dredge in flour until lightly coated on all sides. Fry kasseri in olive oil until lightly golden on each side and starting to melt on each side as well. Remove to a plate.

Top bottom buns with baby spinach leaves, tomato, and shallot slices. Top each with a prosciutto and artichoke heart topped burger. Top each with a thick slice of fried kasseri cheese. Place onto cast iron mini fajita pans or a large cutting board, platter, or baking sheet.

One at a time, pour a 1/2 ounce of sambuco over cheese and light. Shout, "OPA!", and enjoy the flame! Let flame go out on it's own, or extinguish with a squirt of fresh lemon juice. (Flame only lasts about 10 seconds.)

Top each with tzatziki sauce, and place grilled top bun on. Take a big bite and enjoy!! "OPA!"




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Saturday 1st of June 2019

The flavors in this burger sounds so delicious. Even without setting it on fire it looks epic.

Valentina | The Baking Fairy

Saturday 18th of May 2019

This burger is just layers on layers of deliciousness! This is such a creative idea and it sounds so yummy!

Kate | Life of a Ginger

Friday 17th of May 2019

Oh yum! That burger looks amazing! Great job!!


Saturday 18th of May 2019

Thanks so much, Kate!! :)

Angela Paris

Friday 17th of May 2019

WHOA! This burger is unbelievable! Thanks for the awesome recipe :)


Friday 17th of May 2019

Thanks so much, Angela! And you're welcome! :)


Friday 17th of May 2019

Wow, this is an AMAZING burger, I'm impressed. I also love there are artichoke hearts on it (i'm obsessed with those).


Friday 17th of May 2019

Thanks, Shelby!! :D And me, too!!! (I'm guilty of eating them right out of the jar!!! Haha!!! LOVE them!!)

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