Description
Greek burgers are bursting with flavor. You can leave the ketchup and mustard in the refrigerator.
Ingredients
Units
Scale
- 1 pound ground beef or ground lamb (or ground chicken or turkey)
- 4 cloves garlic, minced
- 1/2 teaspoon fresh oregano, minced. Or 1/4 teaspoon dried oregano
- 2 teaspoons fresh mint, minced
- Pinch of red pepper flakes
- 1/2 teaspoon cinnamon
- 1 teaspoon cumin
- 1/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 shallot, minced
- 1/2 cube of fresh feta cheese, drained and crumbled
- 1 egg
- Zest of 1 lemon
- Juice of 1/2 lemon
- For toppings:
- 1 cucumber, sliced into rounds
- 1 handful grape tomatoes, sliced in half
- 4 whole wheat buns
Instructions
- Preheat your grill (indoor or outdoor), or preheat a large skillet to medium-high heat. (I cooked mine on a large skillet).
- Place the ground beef in a large bowl and add the remainder of the ingredients. Use your hands to gently mix all the ingredients until well incorporated. Try not to handle the meat too much; otherwise the heat from your hands will melt the fat in the meat.
- Divide the meat into 4 equal sections. Grab a section and form a large ball. Flatten gently with your hand forming a ¼ to ½ inch-thick patty. Place the patty on a plate.
- Melt 1 tablespoon butter on your heated skillet, (or grease your indoor or outdoor grill). Place all four burger patties into the skillet and cook for 4-5 minutes on the first side. Flip and cook 3-5 minutes on the other side depending on your preference of how much pink you like.
- Remove the burgers from the pan onto a clean plate. Allow the burgers to rest for at least 1 minutes to help seal the juices inside the burger.
- Place each patty on the bottom half of your whole wheat bun. Top the burger with slices of cucumbers and grape tomatoes and place the top half of the bun on the burger. Serve immediately and enjoy.
Notes
Inspired by: Rachel Ray’s Greek Meatballs
