Greek Burgers
Course:
Lunch, Dinner
Cuisine:
Greek, Mediterranean
Yield:
Yield 6 Burgers
INGREDIENTS:
Lamb-Feta Burger:
- 1 pound ground lamb
- 1 pound ground beef (fatty)
- ½ cup pitted, diced kalamata olives
- 3 cloves garlic, finely minced
- ½ teaspoon ground, toasted cumin seed
- ⅓ cup fresh parsley leaves, coarsely chopped
- Kosher salt and freshly ground black pepper
Greek-O De Gallo:
- 1 small cucumber, seeded and cut into fine dice (~1 ½ cups)
- 1 large ripe tomato, seeded and cut into fine dice (~1 cup)
- ½ medium red onion, cut into fine dice
- ~½ cup mint leaves, cut into chiffonade
- 1-2 tablespoons lemon juice
- Kosher salt and black pepper, to taste
Feta Sauce:
- 1 cup Greek yogurt
- ½ cup mayonnaise
- 1 cup finely crumbled feta cheese
- ½ cup fresh parsley leaves, finely chopped
- 3 large cloves garlic, minced
- 1-2 tablespoons lemon juice
- Black pepper and kosher salt to taste
DIRECTIONS:
Lamb-Feta Burger:
- In a large bowl, combine the lamb, beef, feta, olives, garlic, cumin, parsley, salt, and pepper. Be careful not to overwork the mixture. Divide mixture into 6 patties with a slight dimple in the center of each.
- Set half burners on gas grill to highest heat setting, cover, preheat for 10 minutes. Clean/oil grilling grate.
- Place burgers on hot side of grill and cook, flipping as needed and transferring to cooler side if flare-ups occur, until they register 125°F on an instant read thermometer for medium-rare, or 135°F for medium. Transfer to a large plate. And let rest for 2 to 3 minutes.
- While burgers are cooking, toast buns over grill.
- Place burgers on buns, top with Greek tomato-cucumber relish and feta sauce.
Greek-O De Gallo:
- Combine cucumber, tomato, red onion, and mint leaves in bowl.
- Add lemon juice, toss to combine. Season with salt and pepper to taste.
Feta Sauce:
- Whisk together yogurt, mayonnaise, feta, parsley, garlic, and lemon juice.
- Season to taste with salt and pepper.