Its All Greek To Me Burger Recipes

Steps:

• For the tzatziki: Whisk together the yogurt, sour cream, dill, cucumber, garlic, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl until smooth. Set aside.
• For the burgers: Mix the beef with the cilantro, mint, coriander, cumin, red pepper flakes, garlic, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Form the meat into 4 balls, then press into 4-inch patties (each 1 inch thick). Make a 2-inch-wide indentation on the top of each patty with your thumb; this will prevent the burgers from bulging up during cooking.
• Set up a breading station: Divide the flour between 2 shallow bowls and lightly beat the egg in a third bowl. Working with one piece of cheese at a time, moisten the cheese under running water, then dip in the first bowl of flour, shaking off the excess. Dip in the egg, then the second bowl of flour. Set aside on a plate.
• Heat 1 tablespoon of the oil over medium-high heat in a large skillet. Add the beef patties and cook undisturbed until browned, 2 to 3 minutes. Flip and continue cooking until browned and cooked to desired doneness, 2 to 3 minutes more for medium. Set aside on a plate.
• Wipe out the skillet, add the remaining 2 tablespoons oil and heat over medium heat. Add the cheese and cook until golden, about 2 minutes. Flip and cook until golden and heated through, about 3 minutes more. Remove the skillet from the heat. Carefully pour the ouzo over the cheese and immediately light with a long stick lighter. Let the flames burn for 10 to 15 seconds (yell out "OPA!"), then squeeze the lemon halves over the top to put out the flames.
• Spread the tzatziki on the cut sides of the buns. Top the bottom half of each bun with a burger, a cheese slice, some tomato, onion, cucumber and olives and the other piece of bun.

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.