Mediterranean Style Ceaser Beef Burger Recipe

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If y'all like Greek food, you'll love these flavorful lamb burgers topped with tzatziki, feta, tomatoes and red onions.

These Greek-style lamb burgers topped with tzatziki, feta, and all the fixins' are a fun way to change up the standard cookout fare. The secret to making the burgers extra flavorful and juicy is mixing a panade, or bread and milk paste, into the ground meat forth with lots of seasoning. You tin can't taste the panade, simply it guarantees tender and juicy burgers every time, especially if you lot similar your burgers a picayune more well done or you lot accidentally overcook them (a piffling insurance never hurts!). If y'all can't find ground lamb, feel free to substitute eighty/20 ground beef.

What You'll Need To Make Greek-Style Lamb Burgers

Step-by-Pace Instructions

Combine the bread pieces and milk in a medium bowl. Brew with a fork until a paste forms.

Add together the shallots, garlic, mint, oregano, common salt, and pepper.

Mix well.

Add the lamb.

Apply your hands to mix until well combined.

Class the meat mixture into 6 oval-shaped patties nigh ½-inch thick.

Oil the grilling grates. Grill the patties, covered, until nicely browned on the start side, 2 to 4 minutes. Flip the burgers and cook for a few minutes more than until desired doneness is reached.

Place the burgers on a tray and embrace with foil while you warm the pita rounds on the grill. Assemble the burgers and pass the toppings and tzatziki sauce alongside.

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Greek-Style Lamb Burgers

If you lot like Greek food, you'll love these flavorful lamb burgers topped with tzatziki, feta, tomatoes and red onions.

Ingredients

For the Lamb Burgers

• 1 slice white bread, crust removed and cut into ¼-inch pieces
• 2 tablespoons milk
• ¼ loving cup finely chopped shallots, from 1 to two shallots
• 2 cloves garlic, minced
• 3 tablespoons finely chopped fresh mint
• 1 teaspoon dried oregano
• ¾ teaspoon salt
• ½ teaspoon freshly footing blackness pepper
• 1½ pounds ground lamb (non lean; eighty/twenty beef may be substituted)
• 6 pita staff of life rounds* (hamburger buns may be substituted)

For The Toppings

• ane small caput iceberg lettuce, shredded
• ii tomatoes, thinly sliced
• 1 red onion, thinly sliced
• half dozen ounces crumbled feta cheese
• Tzatziki sauce

Instructions

1. Preheat the grill to high heat.
2. Combine the staff of life pieces and milk in a medium bowl. Mash with a fork until a paste forms. Add together the shallots, garlic, mint, oregano, salt, and pepper; mix well. Add the lamb, then use your hands to mix until well combined. Form the meat mixture into 6 oval-shaped patties about ½-inch thick.
3. Oil the grilling grates. Grill the patties, covered, until nicely browned on the first side, ii to 4 minutes. Flip the burgers and cook for a few minutes more until desired doneness is reached. Identify burgers on a tray and cover with foil while you warm pita rounds on the grill. Get together the burgers and pass toppings and tzatziki sauce aslope.
4. Note: There are two types of pita bread: pita pockets and pocketless pitas. You lot tin use either for this recipe. For pita pockets, be sure they are at least six inches wide. Trim off the top ¼ of each round and stuff the burgers and toppings inside. For pocketless pitas, serve burgers open-faced or, if pitas are large plenty, wrap them around burgers.
5. Brand-Ahead/Freezer-Friendly Instructions: The uncooked burgers can be made and refrigerated upwards to 1 solar day ahead of fourth dimension or frozen for upwards to iii months. (Freeze the burgers on a blistering sheet or plate so their shape sets, then transfer them to a sealable plastic bag for piece of cake storage.) Defrost the burgers overnight in the refrigerator prior to serving and so cook as directed.

Pair with

Nutrition Data

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• Per serving (6 servings)
• Serving size: 1 burger
• Calories: 514
• Fat: 29 g
• Saturated fat: 12 one thousand
• Carbohydrates: 40 1000
• Sugar: 2 m
• Fiber: 5 g
• Poly peptide: 26 g
• Sodium: 456 mg
• Cholesterol: 83 mg

This website is written and produced for advisory purposes but. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered every bit a courtesy and should not be construed equally a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional data, these figures should be considered estimates only. Varying factors such equally product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are candy change the constructive nutritional information in any given recipe. Furthermore, unlike online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition reckoner.

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Comments

June 9, 2021

teegardensone1962.blogspot.com

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