Greek Burgers Food

GREEK-INSPIRED BURGERS WITH HERB-FETA SAUCE

Steps:

• Preheat grill to medium-high or preheat broiler to high.
• Mix yogurt, feta, 1 tablespoon oregano, lemon zest, lemon juice and 1/4 teaspoon salt in a small bowl.
• Cut 1/4-inch-thick slices of onion to make 1/4 cup. Finely chop more onion to make 1/4 cup. (Reserve any remaining onion for another use.) Mix the chopped onion and meat in a large bowl with the remaining 2 tablespoons oregano and 1/2 teaspoon each salt and pepper. Form into 4 oval patties, about 4 inches by 3 inches.
• Grill or broil the burgers, turning once, until an instant-read thermometer registers 160 degrees F, 4 to 6 minutes per side. Serve in pita halves, with the sauce, onion slices, cucumber and tomato.

LOADED GREEK BURGERS

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the red bell pepper in half from top to bottom; remove the stem, seeds, and ribs; place pepper cut-side-down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Allow the blackened pepper to cool and steam in a paper bag for 5 minutes; peel and dice; set aside.
• Stir together the 2 ounces feta cheese, mayonnaise, lime juice, the 1 sprig chopped mint, and the 1 sprig chopped parsley in a small bowl; set aside.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Place the roasted red pepper, ground beef, feta cheese, spinach, bread crumbs, egg, garlic, onion, basil, the remaining mint, and the remaining parsley in a bowl. Sprinkle with salt and pepper, and mix gently with your hands until evenly combined. Divide the meat mixture to form 4 equal 4 1/2 inch patties.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve burgers on warm toasted Kaiser roll with the feta cheese spread, fresh tomatoes, and lettuce.

GREEK-STYLE TURKEY BURGERS

Steps:

• Combine all the ingredients in a large bowl.
• Form into 4 patties, then grill.
• I have served this on regular burger buns with tomatoes and mayo, and on pita with tahini, tomatoes and lettuce.

GREEK TURKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine turkey, bread crumbs, spinach, Greek dressing, feta cheese, onion, egg, salt, and black pepper together in a bowl; form into patties.
• Cook turkey burgers on preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GREEK BURGERS - BIFTEKIA

Steps:

• Place the beef in a bowl.
• Add all the ingredients to the beef and knead with your hands until all the ingredients are well mixed and blended with the meat for about 5 minutes.
• Cover the bowl and let the meat sit in the refrigerator for about an hour.
• Remove the beef 10 minutes before cooking. Form in 5 patties (these are made slightly smaller than a hamburger). Flatten them.
• Heat the grill pan, Place the patties and cook for about 4 minutes on each side.
• Serve with a squeeze of lemon.

ULTIMATE GREEK BURGERS

Steps:

• Combine the meat, red onion, parsley, pine nuts, sun-dried tomatoes, garlic, feta cheese, salt and Greek seasoning in a mixing bowl. Work with your fingers until the mixture is thoroughly combined. Form into 4 patties. Grill or pan fry over medium-high heat for 2-3 minutes on each side or according to desired doneness (is using poultry or pork, make sure it's thoroughly cooked through). If you're cooking them on the stovetop, I like to use the Lodge Cast Iron Grill Pan to get those pretty grill marks.
• Arrange some arugula leaves on the bottoms of each hamburger bun and place the patties on top. Top with tomatoes, red onions, tzatziki sauce, and crumbled feta cheese. Place the top bun on each burger and serve immediately with extra tzatziki sauce.

GREEK LAMB BURGERS

Steps:

• Prepare your grill for cooking over high direct heat.
• In a medium bowl combine all the lamb burger patties ingredients together and mix everything together until everything is well incorporated. Divide the meat in 4 and form into burger patties.
• Place the patties on the grill and cook for about 5 minutes per side. DO NOT press on the patties while cooking. 2 Minutes before the patties are done cooking, add the burger buns to the grill and grill them for about 30 seconds.
• Remove everything from the grill and assemble the burgers. Start with adding some baby arugula to the bottom of the bun, then the burger patty, followed by a couple tbsp of tzatziki sauce, some crumbled feta cheese, tomato slices, cucumber slices and red onion slices. If you prefer you could add more tzatziki sauce to the top bun.
• Serve immediately.

GREEK BURGERS

Steps:

• Divide meat into four portions and form into half-moon-shapedpatties to fit on half a pita bread.
• Use a fork to mash the garlic with butter in small bowl; set aside.
• Heat olive oil in skillet over medium-high heat.
• Add mushrooms, onion, salt and pepper; cook until tender, about 5 minutes.
• Keep warm.
• Prepare a charcoal or gas grill for cooking.
• Spray grill rack withnon-stick cooking spray.
• Cook patties to desired doneness.
• (Can be done in a covered grill. For medium rare, cook about 4 minutes on one side; turn and cook 4 minutes more.) During the last few minutes of cooking, brush one side of each pita with the garlic butter and place, buttered side down, on the outer edges of the grill to toast lightly.
• Place a pita, toasted side up, on a serving plate.
• Place a patty on one half.
• Top patty with 1 tablespoon feta cheese.
• Place part of the mushroom mixture on the other half of pita.
• Repeat to make4 sandwiches.

GREEK TURKEY BURGERS

Steps:

• Add all ingredients to a large mixing bowl and mix until thoroughly combined
• Take the mixture and form six 5oz burger patties - it helps to wet your hands before forming the patties
• Heat a greased grill pan or outdoor grill over medium heat
• Cook the patties for 7 minutes each side on an uncovered grill pan or open grill
• Remove from heat, allow to cool slightly and enjoy!

GREEK BURGERS

Steps:

• In a small bowl, mix together mayonnaise and minced garlic. Cover, and refrigerate for at least 1 hour.
• Preheat grill for high heat.
• Mix together lamb, breadcrumbs, fennel, shallot, oregano, and salt. Form into 3/4-inch-thick patties, and sprinkle black pepper over each.
• Brush grate with olive oil, and place burgers on grill. Cook for 3 to 5 minutes per side, turning once, or until done. Serve on buns with garlic mayonnaise.

GREEK BURGERS

Steps:

• In a large bowl, combine the first seven ingredients. Crumble lamb over mixture and mix well. Shape into four patties. , Pan-fry, grill or broil until no longer pink. Serve on buns with cucumbers, tomatoes and ranch dressing if desired.

GREEK HAMBURGERS

Steps:

• Mix well in bowl.
• Roll patties in flour and fry.

GREEK BURGER

Steps:

• Combine cheese, olives, meat, and seeasonings in a large bowl and blend.
• Shape mixture into a large burger about the same size as the pita bread round.
• Grill or fry burger to desired doneness.
• Spread 1 Tablespoon of the tzatziki in each pita half.
• Cut burger in half.
• Put each half inside a pita half.
• This comes out to 7 points for Weight Watchers.

GREEK LAMB BURGERS

Steps:

• Heat an outdoor gas grill or an indoor griddle to medium (if working with an indoor griddle or skillet, you can just heat it once you prepare the meat mixture).
• Add the ground lamb (or mix of lamb and beef) to a mixing bowl. Add grated onions, garlic, fresh herbs, oregano, cumin, paprika and cayenne. Season with kosher salt and pepper. Add a generous drizzle of extra virgin olive oil, and mix until everything is well combined.
• Divide the meat mixture into 8 equal balls. Using both hands, work meat into smooth spheres, then lightly press to form into patties. Arrange the patties on a large tray or dish, and with the tip of your thumb, press lightly to form a shallow, somewhat wide, depression into the center of each patty. (see cook's tip #2 below) Cover and refrigerate, if you have the time.
• Lightly oil the grill grates (or indoor griddle) and arrange the burger patties on top. Grill over medium heat, covered, for 3 to 5 minutes on each side, turning once midway through cooking (internal temperature for a medium burger should register 160 degrees F. Adjust cooking time according to your desired doneness.)
• Allow the lamb burgers to rest for 5 to 10 minutes before serving. Serve in pita pockets (or buns), with tztaziki sauce, tomatoes, cucumbers, peppers, onions. If you like add kalamata olives and a sprinkle of feta.

GREEK TURKEY BURGERS

Steps:

• Preheat the oven to 420°F.
• Add all the ingredients to a large bowl and mix together thoroughly.
• Scoop out a large fistful of meat, roll it into a ball, then flatten it to form a patty around 1 ½ inches thick. Repeat with the remaining meat to make 5 large patties of equal size.
• Once the patties are formed, use your thumb to make a shallow indentation in the middle of each patty to prevent them from forming a dome as they cook.
• Set a large oven-safe nonstick skillet over medium-high heat and spray lightly with olive oil. When the skillet is hot, add the patties.
• Cook on one side for 3 to 4 minutes, until the edges are brown and seared, then flip the patties over.
• Cook for an additional minute, then place the entire skillet in the oven to cook until the internal temperature is 165°F, 9 to 11 minutes.
• You can also bake them on a baking sheet lined with parchment paper or aluminum foil for 8 to 10 minutes.
• Enjoy these as a burger with a toasted whole wheat bun, butter lettuce, cucumber slices, thin red onion slices (optional), sliced tomato, and a little Greek yogurt instead of mayo. Or pair a patty with salad, rice, quinoa, or even roasted vegetables!

BEST GREEK PORK BURGERS

Steps:

• Mix all ingredients together in large bowl. Let stand in fridge for 30 minutes to slightly set. Form patties grill over low to med low heat to keep from burning. Cook well done. Serve with mayo mixture, lettuce, and tomato. Enjoy!

GREEK BURGERS

Steps:

• 1. In a small bowl stir together feta cheese, yogurt, parsley, lemon peel and garlic. Cover and refrigerate until serving time.
• 2. Cook veggie burger according to package directions.
• 3. Serve veggie burger on bun topped with yogurt mixture, cucumber, onion and olives.
• ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
• This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

GREEK STYLE TURKEY BURGERS

Steps:

• Preheat the oven to 250 degrees F.
• Place the turkey, egg yolk, oregano, salt and pepper in a large bowl. Grate half the red onion and add it to the bowl. Mix with your hands, then form into four 1/2-inch-thick patties. Place on a sheet pan or plate lined with parchment paper.
• Put the pitas on a baking sheet and place in the oven to warm.
• Heat the olive oil in a large cast-iron or other nonstick skillet over medium-high heat. When the oil is hot, add the patties and cook until they are brown on the outside and no longer pink in the center, approximately 5 minutes on each side.
• Remove the pitas from the oven and cut the tops off. Slice the remaining 1/2 red onion. Spread some tzatziki inside each pita. Fill each with lettuce, a patty, some chopped cucumber, red onion and feta, then serve with chips on the side.

GREEK FETA BURGER

Steps:

• In a bowl, combine yogurt, cucumbers, garlic and juice; set aside. In another bowl, mix beef, zucchini, feta, onion, marjoram, salt and pepper. Form beef mixture into four 3/4-inch-thick patties. Coat a grill pan or grill rack with cooking spray. Grill patties over medium-high heat, flipping once, about 5 minutes each side, until internal temperature reaches 160°F. Divide roasted peppers evenly among bottom roll halves; top with 1 burger, 1/4 yogurt sauce and lettuce and cucumber, if desired. Top each with other half of roll.

MY BIG FAT GREEK BURGERS

Steps:

• Click here to see how she does it.
• In a small bowl, stir together the yogurt, oil, lemon juice, garlic, dill, and salt and pepper.
• Heat 2 teaspoons of oil in a nonstick skillet over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Remove the pan from the heat. Add the feta cheese, dill and 1/4 teaspoon black pepper and stir to combine.
• Divide the turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Put 2 tablespoons of the spinach-feta mixture onto half of the patties. Top with remaining patties working the turkey around the edges to seal burgers closed. Season the burgers on both sides with the salt and remaining 1/4 teaspoon pepper.
• Spray a nonstick grill pan with cooking spray and heat over medium-high heat, or prepare the grill. Grill the patties until cooked through, about 5 minutes per side.
• To serve, place a burger on the bottom half of each bun, top with about 2 tablespoons of yogurt sauce, then 2 or 3 cucumber slices and a lettuce leaf. Top with the other half of the bun and serve.