Spice up your next cookout with a tasty Mediterranean twist.
Photo by Gwénaël Le Vot
MAKES 4 BURGERS
Burger
1½ pounds ground lamb (or beef)
¼ cup chopped red onion
1 large garlic clove, minced
¼ cup kalamata olives, chopped
½ tablespoon oregano, fresh chopped
Greek seasoning, to taste
4 pocket pitas, cut 1/3 off top
4 bibb or romaine lettuce leaves, rib removed
¼ English cucumber, thinly sliced
1 tomato, very thinly sliced
¼ cup feta cheese, crumbled
tzatziki sauce (recipe below)
4 pepperoncini peppers, garnish, optional
Into a bowl with the ground meat, add onions, garlic, olives, oregano and Greek seasoning , and mix thoroughly. Divide mixture into four patties and grill, either outdoors or on an indoor grill.
Put a lettuce leaf in each pita pocket and add a burger. Top with cucumber slices, tomato slice and feta. Drizzle with tzatziki sauce and garnish with a pepperoncini.
Tzatziki Sauce
1 cup Greek plain yogurt
1 cup grated cucumber, drained
1 garlic clove, minced
1 tablespoon chopped fresh mint
1 tablespoon lemon juice, fresh squeezed
1 tablespoon olive oil
Kosher salt
Mix all ingredients, and refrigerate until ready to use. Recipe makes 2 cups; leftovers keep 3–4 days in refrigerator.