GREEK BURGER WITH ARUGULA, TOMATOES, AND FETA
Provided by Georgia Downard
Categories Sandwich Blender Food Processor Tomato Low Fat Yogurt Low Cal High Fiber Dinner Lunch Feta Mint Ground Lamb Cucumber Arugula Pan-Fry Healthy Self Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 20
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.
LOADED GREEK BURGERS
Tired of plain old 'burgers for summertime? Mix it up a bit by adding some classic Greek flavor: spinach, feta, roasted red pepper, and herbs...Yum! Serve these burgers on a warm toasted Kaiser roll, with a delicious feta cheese spread, fresh lettuce, and tomato.
Provided by Nick T
Categories World Cuisine Recipes European Greek
Time 40m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the red bell pepper in half from top to bottom; remove the stem, seeds, and ribs; place pepper cut-side-down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Allow the blackened pepper to cool and steam in a paper bag for 5 minutes; peel and dice; set aside.
- Stir together the 2 ounces feta cheese, mayonnaise, lime juice, the 1 sprig chopped mint, and the 1 sprig chopped parsley in a small bowl; set aside.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Place the roasted red pepper, ground beef, feta cheese, spinach, bread crumbs, egg, garlic, onion, basil, the remaining mint, and the remaining parsley in a bowl. Sprinkle with salt and pepper, and mix gently with your hands until evenly combined. Divide the meat mixture to form 4 equal 4 1/2 inch patties.
- Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve burgers on warm toasted Kaiser roll with the feta cheese spread, fresh tomatoes, and lettuce.
Nutrition Facts : Calories 634.3 calories, Carbohydrate 36.5 g, Cholesterol 173.5 mg, Fat 37.1 g, Fiber 4.3 g, Protein 38.7 g, SaturatedFat 16.3 g, Sodium 1081.8 mg, Sugar 6.5 g
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
Provided by Marge Perry
Categories Sandwich Beef Backyard BBQ Dinner Lunch Feta Ground Beef Cucumber Bell Pepper Spring Summer Grill Grill/Barbecue Healthy Self
Yield Makes 4 servings
Number Of Ingredients 16
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.
GREEK BURGER WITH ARUGULA AND FETA
This is a delicious and healthy meal in one. Using the pita in the meat makes it so moist! Ground turkey could be used instead of lam, and any kind of lettuce can be substituted for the arugula. This recipe came from Self magazine, and it is one of our favorites!
Provided by Jaudon
Categories Lamb/Sheep
Time 33m
Yield 4 serving(s)
Number Of Ingredients 18
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.
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