Chef Dez’s Greek Burgers

These quarter-pound burgers are full of Greek flavours. Also included is Chef Dez’s recips for Greek Tzatziki – perfect for serving on the burgers!

These burgers are celiac friendly as they have no breadcrumb filler, and serve them wrapped in lettuce leaves instead of buns. Enjoy!

Ingredients

Burgers:

• 500g Lepp’s lean ground beef
• 1 large egg
• 7 garlic cloves, crushed
• 3 tbsp finely chopped fresh oregano
• 2 tbsp finely chopped fresh rosemary
• 1 tsp salt
• ½ tsp pepper
• 100g feta cheese, crumbled

Greek Tzatziki:

• 1 long English cucumber, grated
• 500g plain yogurt
• 3-4 garlic cloves, crushed
• 1 tbsp finely chopped fresh dill
• 1 tbsp olive oil s
• alt and pepper to season

Method

Burgers:

1. Mix all ingredients in a bowl and divide equally into four portions. Shape each portion into a burger patty.
2. On a preheated BBQ, grill the burgers over medium flame until cooked through or alternatively in a preheated pan over medium heat. Approximately 4 to 5 minutes per side but an instant read thermometer is the way to go: 71 degrees C or 160 degrees F.
3. Serve with Tzatziki, and lettuce, and optional tomato on your favourite burger buns.

Makes 4 burgers

Greek Tzatziki:

1. Put grated cucumbers in a clean towel or cheesecloth and squeeze to remove moisture. (Do not peel the cucumbers, as the skin contributes colour and nutrients.)
2. Place drained cucumbers in a bowl, and add all the other ingredients; stir to combine.
3. Cover with plastic wrap and refrigerate for a minimum of two hours for the flavours to marry.

Makes approximately 3 cups

Recipe created by Chef Dez

For more great recipes from Lepps Farm Market: http://www.leppfarmmarket.com/about-recipes/