My Big Fat Greek Burgers

Name: My Big Fat Greek Burgers
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 1 lb fresh ground lamb (other ground meat may be substituted); 1/2 cup finely minced onions or 1 -2 tablespoon minced onion flakes; 1 -3 minced garlic clove; 1/2 cup finely minced pimiento-free olive (green or kalamata); 1 cup crumbled feta cheese or 1 cup grated parmesan cheese; 2 tablespoons fresh lemon juice (juice of 1 lemon); 2 tablespoons chopped fresh parsley or 1 1/2 teaspoons parsley flakes; 1 tablespoon chopped of fresh mint or 1 teaspoon dried mint; 1 1/4 teaspoons fine sea salt; 1/2 teaspoon finely grated fresh lemon zest (yellow rind only); 1/2 teaspoon dried oregano; 1/2 teaspoon black pepper; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 1/4 teaspoon ground nutmeg; 1/4 teaspoon white pepper; 1 large egg, beaten; 1 tablespoon flour; 1/2 cup fresh breadcrumb (crust removed); 1/4 cup milk; 1/8 cup Pernod or 1 teaspoon anise extract; olive oil (for frying); flour (to coat before frying); sliced fresh bakery bun; 1 cup plain Greek yogurt; 1/2 cup finely diced cucumber; 2 tablespoons chopped fresh dill or 1 1/2 teapoons dried dill; 3/4 teaspoon chopped of fresh mint or 1/4 teaspoon dried mint; 1/2 teaspoon finely minced onion (optional)

Submitted by The Spice Guru

"My recipe for Greek-style burgers."

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photo by The Spice Guru

Ready In:: 45mins
Ingredients:: 37
Serves:: 6

ingredients

SEASONED GROUND MEAT
1 lb fresh ground lamb (other ground meat may be substituted)
¹⁄₂ cup finely minced onions or 1 -2 tablespoon minced onion flakes
1 -3 minced garlic clove
¹⁄₂ cup finely minced pimiento-free olive (green or kalamata)
1 cup crumbled feta cheese or 1 cup grated parmesan cheese
2 tablespoons fresh lemon juice (juice of 1 lemon)
2 tablespoons chopped fresh parsley or 1 1/2 teaspoons parsley flakes
1 tablespoon chopped of fresh mint or 1 teaspoon dried mint
1 ¹⁄₄ teaspoons fine sea salt
¹⁄₂ teaspoon finely grated fresh lemon zest (yellow rind only)
¹⁄₂ teaspoon dried oregano
¹⁄₂ teaspoon black pepper
¹⁄₄ teaspoon ground allspice
¹⁄₄ teaspoon ground cinnamon
¹⁄₄ teaspoon ground cumin
¹⁄₄ teaspoon ground nutmeg
¹⁄₄ teaspoon white pepper
REMAINING INGREDIENTS
1 large egg, beaten
1 tablespoon flour
¹⁄₂ cup fresh breadcrumb (crust removed)
¹⁄₄ cup milk
¹⁄₈ 1/8 cup Pernod or 1 teaspoon anise extract
olive oil (for frying)
flour (to coat before frying)
BUNS
sliced fresh bakery bun
CUCUMBER-DILL YOGURT SAUCE
1 cup plain Greek yogurt
¹⁄₂ cup finely diced cucumber
2 tablespoons chopped fresh dill or 1 1/2 teapoons dried dill
³⁄₄ teaspoon chopped of fresh mint or 1/4 teaspoon dried mint
¹⁄₂ teaspoon finely minced onion (optional)
¹⁄₄ teaspoon finely grated fresh lemon zest (yellow rind only)
SUGGESTED FIXINGS
crumbled feta cheese (over broiling meat during final phase)
sliced grilled green pepper
sliced fresh red onions or grilled red onion
sliced cucumber
sliced ripe tomatoes
fresh spinach or lettuce leaf

directions

NOTE: I USE 50% GROUND BEEF WITH 50% GROUND LAMB, WHICH IS A BALANCED MELDING OF FLAVORS.
TRADITIONAL PREPARATION METHOD: INTO a large bowl add the SEASONED GROUND MEAT ingredients without mixing; IN another small bowl beat one egg with 1 tablespoon flour; ADD egg/flour mixture to ground meat ingredients in large bowl; WHISK 1/4 cup milk and 1/8 cup ouzo or Pernod (or 1 teaspoon anise extract) in a small bowl and add 1/2 cup bread crumbs; ALLOW mixture to absorb; ADD to meat mixture; MIX well; CHILL meatball mixture until very cold (40 degrees F).
QUICK FOOD PROCESSOR METHOD: INTO large food processor add 1/4 cup milk, 1 egg, 1 tablespoon flour, 1/8 cup ouzo (or 1 teaspoon anise extract) and 1/2 cup bread crumbs; PROCESS; ADD the MAIN MEATBALL INGREDIENTS except for ground lamb and feta cheese; PROCESS; ADD ground lamb; PROCESS (Feta cheese may be added to mixture now and processed or folded into after); CHILL meatball mixture until very cold (40 degrees F).
SHAPE meat mixture into six patties.
PLACE patties onto a baking sheet (do not use a broiler pan with grill since patties will stick to the grill and/or and be difficult to remove after broiling).
PREHEAT oven to BROIL.
BROIL the patties 2-3 minutes, TURN patties using a metal spatula (NOTE: YOU MAY ADD CRUMBLED FETA CHEESE OVER BURGERS NOW IF DESIRED); BROIL 2 minutes longer or until desired doneness is reached (patties will continue to cook after removing from oven); REMOVE pan from oven; COVER patties with foil.
MAKE CUCUMBER-DILL SAUCE: Combine Cucumber-Dill Yogurt Sauce recipe ingredients in a small bowl (1 cup plain yogurt, 1/2 cup finely diced cucumbers, 2 tablespoons chopped fresh dill or 1 1/2 teapoons dried dill, 3/4 teaspoon chopped fresh mint or 1/4 teaspoon dried mint, 1/2 teaspoon finely minced onions, 1/4 teaspoon finely grated fresh lemon zest); CHILL before serving.
WARM or toast buns if desired (For toasted steamed buns if desired, melt butter a large skillet over medium heat; PLACE place halved buns cut-side down; REDUCE heat and cover until buns are browned on bottom and heated through); SPREAD the CUCUMBER-DILL YOGURT SAUCE; ASSEMBLE burgers as desired with above FIXINGS.
SERVE and say, "OPA"!