I have always loved Greek food, and a trip to Greece a few summers ago only reinforced that affection. The Greeks are doing something right with their Mediterranean diet rich in olive oil. A burger might not exactly fit into those parameters, but I can use the salty, briny, and fresh elements that they love to make this burger Greek. Flavorful kalamata olives are blended into a spread for the bun, and this combo wouldn’t be Greek without some salty feta cheese and ripe tomato. You might not be as familiar with tzatziki, but this tangy blend of thick yogurt, pungent garlic, and grated fresh cucumber is a staple in Greek cuisine and is used for practically everything, from a dip for wedges of pita bread and French fries to a topping for sandwiches.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Whisk together the yogurt, cucumber, and garlic in a small bowl and season with salt and pepper. Refrigerate for at least 30 minutes or up to 8 hours before serving to allow the flavors to meld.
Step 2
Combine the olives, oregano, and olive oil in a food processor and process until smooth. The olive paste can be made up to 1 day ahead, covered, and refrigerated. Bring to room temperature before using.
Step 3
Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
Step 4
Cook the burgers, using the canola oil (see page 16) and topping each one with crumbled feta cheese and a basting cover during the last minute of cooking (see page 21).
Step 5
Place the burgers on the bun bottoms, and spoon some of the yogurt sauce and olive paste over the burgers. Top with chopped tomato, sliced feta, if desired, and oregano. Cover with the bun tops, and serve immediately.
