Mediterranean Beef Burgers Recipes

Steps:

• In a small bowl, mash feta with the back of a fork until smooth. Stir in yogurt and season with salt and pepper. Set aside.
• In small heatproof bowl, combine bulgur and 1/2 cup boiling water. Cover with plastic wrap and let sit 10 minutes. Meanwhile, in a food processor, pulse chickpeas until coarsely chopped. Transfer to a large bowl and add beef and mint. Drain bulgur and add to chickpea mixture. With your hands, mix until mixture is evenly combined and holds together when pressed into a ball. Divide into four 1-inch-thick patties and season with salt and pepper.
• Lightly coat a large nonstick skillet with cooking spray and heat over medium-high. Add patties and cook until browned and crispy on the outside and cooked through, 8 to 10 minutes, flipping once. Serve on buns with sliced cucumber, tomato, and feta-yogurt sauce.

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Mix the ground lamb, ground beef, mint, ginger, 1 teaspoon garlic, 1 teaspoon salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape in to large patties. Set aside. Mix Greek yogurt, lemon zest, 1 clove garlic, and 1/2 teaspoon salt in a bowl; cover and refrigerate.
• Cook the lamb and beef patties on the preheated grill until the burgers are cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place the slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side.
• Spread yogurt sauce over the sliced ciabatta rolls. Assemble each burger by placing the patty on the the roll, and dividing the feta cheese slices over the patties. Top with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.

Steps:

• Heat oil; cook capsicum and onion for 8-10 minutes or until soft and golden, stir in passata, season with salt and pepper. Cook stirring for 1 minute. Remove from heat and keep warm.
• Preheat an oiled BBQ.
• Remove casings from sausages and place sausage mince in a mixing bowl, add basil and parmesan; mix well to combine.
• Shape mixture into 4 patties, cook for 3-4 minutes each side or until done.
• Place spinach on base of rolls, top with patties, then capsicum mixture and serve.

Steps:

• Trim the courgette and grate it coarsely onto a board, then tip it into a large mixing bowl. Peel the onion and grate it coarsely, then add this to the bowl with the courgette. Put the minced beef, garlic, oregano, basil and tomato paste or puree into the same bowl and season well with salt and pepper. Mix with clean hands until everything is thoroughly combined.
• Divide the mince mixture into 4 evenly sized balls and flatten each into a patty shape about 2cm thick. Brush the oil over a large non-stick frying pan and place over a low heat. Fry the burgers gently for about 10 minutes or until nicely browned and cooked through, turning them halfway through the cooking time. Preheat the grill to its hottest setting.
• While the burgers are cooking, cut the ciabatta rolls in half horizontally and place them on a grill pan, cut side up. Cook under the preheated grill until lightly toasted. Remove from the heat and take the bread off the tray and put it to one side.
• Place the hot burgers on the tray and top each one with a slice of mozzarella. Put the tray back under the grill for another 1-2 minutes or until the mozzarella has melted.
• Put the bottom half of each roll on a plate and top with sliced tomatoes and basil leaves. Add a dribble of balsamic vinegar and some black pepper. Add a sizzling hot burger, top with the remaining bread and serve right away. Fantastic!