Greek Burgers 1

These Greek burgers are inspired by The Daring Gourmet and oh my, they are delicious. We have made them so many times I can hardly remember a time before these burgers became a part of our dinner rotation.

The first thing you need to do, is make your own Greek inspired spice blend. It’s easy to do and you don’t need any fancy equipment. You can use a spice/coffee grinder, a mini chopper (the kind powered by a stick blender) or a mortar and pestle. The quantity of spice blend will last you for 2 or more burger recipes. Keep the spice blend in a tightly closed jar or container and store it in a dark place.

Greek Style Spice Blend:

  • 2 tsp chicken bouillon powder
  • 2 tsp dried parsley
  • 1½ tbsp dried oregano
  • 1 tsp dried thyme
  • 1½ tbsp garlic powder
  • 1 tbsp onion powder
  • 1½ tbsp sweet paprika powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp round nutmeg
  • 1½ tsp salt
  • 2 tsp freshly ground pepper (if using pre-ground pepper use only 1 tsp)

Whiz/grind/pound all this together and store in a tightly closed container.

 

Servings: 4 burgers.

Ingredients:

  • 500 g ground beef
  • 2 tbsp dried parsley
  • ½ small red onion, chopped finely
  • 3 sun-dried tomatoes in oil, drained and finely chopped
  • 3 cloves garlic, peeled and minced
  • 60 g feta cheese
  • 2½ tbsp Greek style spice blend (see above)
  • ½ tsp salt

For serving:

  • Burger Buns  or warm ciabattini
  • lettuce
  • sliced tomato
  • sliced red onion
  • extra crumbled feta cheese
  • homemade Tzatziki

Method:

In a big mixing bowl add ground beef, parsley, chopped onion, chopped sun-dried tomatoes, minced garlic, crumbled feta cheese, Greek style spice blend and salt. Mix everything together well.

Turn out the mix onto a chopping board and divide into 4 equal portions. Shape each portion into a 2 cm thick patty.

Heat a non-stick pan with a little olive oil to a high heat. Fry the burgers 4 minutes on each side till they are nicely browned and cooked.

Lightly toast the buns and slather each half with tzatziki. Place the lettuce on the bottom half followed by the burgers. Layer over thinly sliced tomato, red onion and crumbled feta. Place the top part of the bun on top and give it a little squeeze.

Serve with a salad on the side or french fries.

Note:

We only make 2 burgers at a time and find that half the uncooked burger mix keeps till next day in a tightly closed container in the fridge.

 

 

Advertisements