Wednesday, April 15, 2009

Greek Burgers

Sorry I have been M.I.A. recently. I've been really busy and not cooking anything of note recently. But the other night I made these delicious Greek-style burgers. In lieu of regular hamburger buns, I used whole-wheat pita bread. I topped them with my cucumber yogurt sauce.

For the Burgers:
1 lb. ground sirloin
2 ounces crumbled feta cheese
Greek seasoning for taste (I use a special seasoning from Land & Sea Market, if you can't find any, use a mix of dried oregano, garlic salt and pepper)

For the Cucumber-Yogurt Sauce:
6 ounces nonfat Greek yogurt
2 garlic cloves
3 inch piece of a seedless cucumber, peeled (these are the types of cucumbers that are found wrapped in plastic, a.k.a. English or Hothouse)
A little sprinkle of Greek seasoning or salt and pepper

Red onion
banana peppers

Mix the burger ingredients together in a mixing bowl. Make 8 equal size patties. You want smaller patties so they'll fit nicely in the pita pockets. Place the patties in a preheated skillet over medium-high heat. Cook for 3 minutes per side, longer if you like your burgers well done.

Meanwhile, scoop the Greek yogurt into a bowl. With the small side of a grater, grate the garlic into the bowl. If you have a microplane that is even better. With the larger side of the grater, grate the cucumber, but not directly into the bowl. The cucumber has a lot of water so I like to squeeze the excess water out before adding it to the bowl. Mix well, season.

Now, heat the pita bread for a few minutes in a toaster oven or regular oven at 300 degrees. Remove the pitas from the oven and slice in half. Carefully open up the pita bread. Place the burgers inside the bread, you may need to cut them in half. Fill with your preferred toppings and the yogurt sauce. Pita is fragile, so don't over stuff or they might crack or fall apart.

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