Greek Burger With Arugula And Feta Recipes

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 BURGER WITH ARUGULA AND FETA

Steps:

• Cut 1/4 (triangular shaped) from each pita. Chop the cut out pieces, transfer to a small bowl and sprinkle with milk. Let soak 5 minutes, then drain and squeeze excess milk.
• Puree soaked bread, onion, garlic, herbs, and lemon juice in a food processor. Transfer back to bowl and mix in lamb. Season with salt and pepper then form 4 patties.
• Heat olive oil in a skillet over medium-high heat, then add patties. Cook until medium, about 3-4 minutes on each side.
• Whisk yogurt, mint, garlic, mustard and honey in a small bowl. Stir in cucumber and season with salt and pepper.
• Warm pitas in toaster oven, oven, or microwave if desired. Open each pita and stuff with burger, arugula, and red onion. Add tomato, kalamata olives, and cucumber if desired. Serve with dressing and feta.

GREEK BURGER WITH ARUGULA, TOMATOES, AND FETA

Steps:

• Heat oven to 350°F. Cut 1/4 off each pita (a half-moon shape from 10 o'clock to 2 o'clock). Chop half-moons, transfer to a bowl and sprinkle with milk. Let soak 5 minutes. Drain and squeeze out excess milk. Purée soaked bread, onion, garlic, herbs and lemon juice in a blender or food processor. Transfer purée to a bowl. Add lamb, season with salt and pepper and combine. Form into 4 patties. Wrap pitas in foil and heat until warm, about 8 minutes. (Or place pitas between sheets of paper towel and microwave until warm, about 30 seconds.) Heat oil in a nonstick skillet over medium-high heat until hot. Cook burgers to medium, 2 to 3 minutes on each side. Whisk yogurt, mint, garlic, mustard and honey in a bowl. Stir in cucumber and season with salt and pepper. Open each pita, stuff with arugula and drizzle with some of the dressing. Add burger, tomato and red onion to pita. Sprinkle with feta. Serve leftover dressing on the side.

GREEK BURGER WITH ARUGULA, TOMATOES AND FETA

Steps:

• Heat oven to 350 degrees. Puree bulgar, onion, garlic, herbs and lemon juice in a processor. Transfer puree to a bowl. Add lamb, season with s&p and combine. Form into 4 patties. Wrap pits in foil and heat until warm. Heat oil in non-stick skillet until hot. Cook burger to medium, 2-3 minutes each side. Whisk yogurt, mint, garlic, mustard and honey in a bowl. Stir in cucumber and season with s&p. Open pita and stuff with dressing, burgers, tomatoes and red onion. Sprinkle with feta.

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.