Zesty Greek Burger
I love Greek food and the combination of ground beef and lamb is so great when made into a juicy burger!
1 pound and a half of ground beef – (24 ounces)
1/2 a pound ground lamb – (8 ounces)
2 tablespoons of finely chopped garlic
3 tablespoons Worcestershire
1 teaspoon dried crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon mint jelly
1 teaspoon smoked paprika
12 ounces Greek yogurt
12 ounces sour cream
1/4 cup finely chopped cucumber
2 roma tomatoes, seeds and pulp scooped out and chopped into small pieces
3/4 cup crumbled Feta cheese
1/2 cup pitted and chopped Kalamata olives
1 teaspoon fresh lemon juice
1 tablespoon Balsamic vinegar
1 large yellow onion
2 teaspoons of fresh chopped oregano
2 tablespoons of olive oil
1 tablespoon butter
6 hamburger buns
Preheat the grill to medium high
Chop the fresh oregano and place into a small mixing bowl.
Slice the yellow onion thinly and break apart the rings into the mixing bowl.
Cut the butter into small pieces and add to bowl.
Add the olive oil and Balsamic vinegar and toss the mixture well.
Tear a large enough piece of aluminum foil to create a pouch and place the mixture into. Seal and place on bbq.
Mix yogurt and sour cream in small bowl.
Chop the cucumber and add.
Slice the Roma tomatoes, remove seeds and pulp, chop into small pieces and add to bowl.
Chop olives and add Feta cheese to bowl.
Squeeze 1 teaspoon of fresh lemon juice from lemon.
Mix together and place mixture into the fridge until burgers are done and ready to dress.
Mix beef and lamb in a bowl.
Finely chop 2 tablespoons of garlic and add to bowl.
Add 3 tablespoons of Worcestershire sauce
Add 1 teaspoon of dried crushed red pepper flakes
Add 1/2 teaspoon black pepper and 1/2 teaspoon salt
Add 1 teaspoon smoked paprika
Add 1 tablespoon mint jelly
Mix well by hand and make 6 plump patties for grill
Open foil pouch and let liquids cook down and onions caramelize
Place patties on grill and cook to desire doneness, about 5 minutes per side for medium rare.
During the last 2 or 3 minutes of cooking, place buns on grill to warm/toast, remove and put onto plates.
Remove hamburger dressing from fridge.
Remove burgers from the grill and place on buns.
Top each burger with the dressing and onion mixture from foil pouch.