Feta & Tomato-Topped Greek Burgers |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A cooking class that taught me to make my own pita bread inspired me to create this Greek burger. The beef-lamb mixture is an interesting change of pace, and the fresh tomato-feta salad adds a delightful, summery taste. âDonna Marie Ryan, Topsfield, Massachusetts Ingredients:
4 medium tomatoes, sliced |
1 medium red onion, thinly sliced |
1/3 cup pitted greek olives, coarsely chopped |
3 ounces feta cheese, cut into 1/2-inch cubes |
3 tablespoons olive oil |
2 tablespoons minced fresh basil |
2 tablespoons minced fresh parsley |
2 tablespoons white wine vinegar |
1 teaspoon salt |
1/2 teaspoon pepper |
burgers: |
1/4 cup olive oil |
1/4 cup dry red wine or beef broth |
2 tablespoons red wine vinegar |
1 tablespoon fresh thyme leaves |
1 tablespoon snipped fresh rosemary leaves |
2 garlic cloves, peeled |
1/2 cup panko (japanese) bread crumbs |
1-1/2 teaspoons salt |
1-3/4 pounds ground beef |
1/4 pound ground lamb |
6 whole pita breads, warmed |
Directions:
1. In a large bowl, combine first 10 ingredients; set aside. For burgers, place oil, wine, vinegar, thyme, rosemary and garlic in a food processor; cover and process until blended.
2. In a large bowl, combine oil mixture, bread crumbs and salt. Crumble beef and lamb over mixture and mix well. Shape into six patties.
3. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve burgers on pita breads with tomato mixture. Yield: 6 servings.
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