Mediterranean Grilled Burgers
Now you can experience the flavors of Greece in your own backyard with these Mediterranean grilled burgers.
Using all ground pork we blend in authentic flavors of lemon, oregano and feta.
Once they're grilled top these juicy burgers with diced cucumber, tomato, red onion, black olives and a traditional Tzatziki, a cool blend of cucumber and yogurt found at most supermarkets.
If you're feeling adventurous try using pita pockets instead of regular buns when the burgers are grilled.
Serves: 4 - 6 (makes 6 hamburger patties)
Prep time: 15 minutes
Direct Heat: 500F - 525F
Wet your hands and mix the ingredients together.
With wet hands blend the feta cheese into the burger recipe.
Don't overwork this mixture, just ensure all ingredients are fairly well distributed.
Make a slight indentation in the center of each patty to allow for expansion while grilling.
Makes approximately 6 patties. Cover and refrigerate 30 minutes to an hour to allow flavors to blend.
Always cook hamburger recipes cold from the refrigerator.
Tip: While waiting for your burgers to refrigerate why not dice up the following ingredients to serve on top of these grilled burgers:
Tip: Always keep the lid closed unless adding, moving or removing the food.
When BBQ has reached temperature place the burgers on the grill.
After approximately 4 - 5 minutes rotate the burgers about 30 degrees for diamond grill marks on the patties.
Look for a grilling pattern like this picture.
Grill for another 4 - 5 minutes and then rotate 30 degrees.
After another 4 - 5 minutes these grilled burgers should be ready to remove - if using an instant read thermometer look for an internal temperature of 160F.
Remove to a cookie sheet lined with paper towels that has a cooling rack on it. Cover and let sit 5 minutes before serving.
Serve the grilled burgers with Tzatziki, diced Roma tomatos, diced cucumber, diced red onion, shredded lettuce and sliced black olives.
Also, try using Pita Pockets instead of regular hamburger buns.
Share Your CommentsJoin the Conversation...