Excellent Greek Burger

I only know a few people who do not like olives, but I am not one of them. I love them. I love them stuffed, put in drinks, and placed in all kinds of foods. I think one of my favorite olives is the kalamata. Every time I pass by them in the market, I buy a small container of them. There is something about the meaty little things, and it probably has something to do with the perfect amount of saltiness and meatiness of them. So as I recently picked up a container of them, and I wanted to actually use them in a dish (rather than nibbling on them), and I immediately thought of a burger; a Greek burger.

Greek Burger with Tzatziki Sauce

So this past weekend was just beautiful in Milwaukee, and we were blessed to have our nephews over for a whole day. It was a perfect day for grilling and a great day to experiment with a new burger.

Ingredients:

  • 1 1/2 lb of fresh ground lamb
  • 1/2 lb of ground sirloin
  • 2 cloves of garlic, minced
  • 1 tsp cracked black pepper
  • 1 tsp salt
  • 1/2 tbsp dried oregano
  • 1 tbsp fresh mint, chopped
  • red onion, thick slices
  • kalamata olives, pitted, chopped
  • feta cheese, crumbled
  • tzatziki sauce
  • buns, toasted

Lately I have been grinding my own meat, probably because I am losing more and more faith in the common ground meat that you pick up in the market, and I would prefer to know that the cut of meat I am buying, is a bit more pure, in a general sense, plus I have a meat grinder attachment. So start by breaking down your meat into large chunks, and grind it down. Mix both meats in a large bowl with the minced garlic, mint, oregano, and salt and pepper. Now you have to make the choice here. Do you want to add in your olives and feta cheese at this point in time? I do not, as I prefer a bit of a nice presentation at the end, but the choice is yours.

Mix well, and form into patties. Depending on who you have over, you can shape the patties large or small. I was serving my wife, sister-n-law, and my nephews, so the patties were on the smaller side. Once formed, place them on a large plate and let them chill in the refrigerator for roughly 3o minutes.

Preheat your grill to a medium-high heat. Lightly oil the grill grates, and place the patties on the grill. Cook for about 5-6 minutes per side. Before removing from the grill, place the crumbled feta on top of each burger. Cover, and cook just another minute or so, lowering the heat. The cheese will not melt, but it will soften and warm up.

During this time, place your buns on the grill to get some nice grill marks, warm them up, and build a nice texture.

Remove the buns and burger from the grill. Place one patty on a bun, place a slice of red onion on top, spoon in the tzatziki sauce inside the ring, and place the kalamata olives on top. Serve with homemade french fries with lemon zest and parsley.

Trust me on this one. The tender meat, and the lamb bring this burger up to the next level. Tzatziki sauce is a killer condiment as well, and now I am thinking it should be put on most every burger. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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