Photo by Karen Hermann
SERVES 4
Burgers
4 pita flatbreads with pockets
1 pound ground beef or ground lamb
½ cup crumbled feta cheese (more, if desired)
½ small red onion, chopped
1 large garlic clove, minced
¼ cup chopped Kalamata olives
1 tablespoon chopped fresh oregano
1 teaspoon Greek seasoning
Olive oil
4 lettuce leaves, ribs removed
4 beefsteak tomato slices
12 cucumber slices
4 pepperoncini peppers for garnish
Tzatziki sauce
1 cup plain Greek yogurt
1 tablespoon fresh lemon juice
½ small English cucumber, peeled, grated and drained
2 teaspoons finely chopped dill
1 garlic clove, minced
Kosher salt
Freshly ground black pepper
Cut 1/3 off the top of each pita flatbread. In a medium mixing bowl, add ground beef, feta, onions, garlic, olives, oregano and Greek seasoning, and mix thoroughly. Divide into four patties, and lightly drizzle with olive oil. Grill patties on outside grill or on indoor grill pan. Keep warm.In each pita pocket, insert a lettuce leaf and a burger. Top each with a tomato slice and three cucumber slices. Add feta, if desired. Drizzle with tzatziki sauce, and garnish with a pepperoncini pepper.
For tzatziki sauce, mix all ingredients, and refrigerate until ready to use. Recipe makes 2 cups; leftovers keep 3–4 days in refrigerator and go well with Greek-style kebabs.
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