Mini Greek Burgers Recipes

Steps:

• Heat grill or grill pan to high. Make tzatziki: In a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover, and refrigerate until ready to use.
• Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about 3/4 inch thick. Grill until medium-rare, 2 to 3 minutes per side.
• To serve, warm pitas on the grill or directly over a gas burner, turning occasionally. Halve pitas, and fill with burgers, tomato, and tzatziki.

Steps:

• Click here to see how she does it.
• In a small bowl, stir together the yogurt, oil, lemon juice, garlic, dill, and salt and pepper.
• Heat 2 teaspoons of oil in a nonstick skillet over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Remove the pan from the heat. Add the feta cheese, dill and 1/4 teaspoon black pepper and stir to combine.
• Divide the turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Put 2 tablespoons of the spinach-feta mixture onto half of the patties. Top with remaining patties working the turkey around the edges to seal burgers closed. Season the burgers on both sides with the salt and remaining 1/4 teaspoon pepper.
• Spray a nonstick grill pan with cooking spray and heat over medium-high heat, or prepare the grill. Grill the patties until cooked through, about 5 minutes per side.
• To serve, place a burger on the bottom half of each bun, top with about 2 tablespoons of yogurt sauce, then 2 or 3 cucumber slices and a lettuce leaf. Top with the other half of the bun and serve.

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the red bell pepper in half from top to bottom; remove the stem, seeds, and ribs; place pepper cut-side-down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Allow the blackened pepper to cool and steam in a paper bag for 5 minutes; peel and dice; set aside.
• Stir together the 2 ounces feta cheese, mayonnaise, lime juice, the 1 sprig chopped mint, and the 1 sprig chopped parsley in a small bowl; set aside.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Place the roasted red pepper, ground beef, feta cheese, spinach, bread crumbs, egg, garlic, onion, basil, the remaining mint, and the remaining parsley in a bowl. Sprinkle with salt and pepper, and mix gently with your hands until evenly combined. Divide the meat mixture to form 4 equal 4 1/2 inch patties.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve burgers on warm toasted Kaiser roll with the feta cheese spread, fresh tomatoes, and lettuce.

Steps:

• In a small bowl, mix the sauce ingredients; refrigerate until serving. , In a large bowl, combine the first seven burger ingredients. Add chicken; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. Serve on buns with lettuce, tomato and sauce.

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Cool 5 minutes; stir in red pepper flakes, roasted red peppers and feta cheese.
• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Steps:

• In small bowl, mix sauce ingredients. Cover; refrigerate until ready to use.
• In large bowl, mix burger ingredients until well mixed. Shape beef mixture into 16 patties, about 1/4 inch thick.
• Place 8 patties in 12-inch nonstick skillet; cook over medium-low heat about 3 minutes. Turn patties; cook 2 to 4 minutes longer or until meat thermometer inserted in center of patties reads 160°F. Remove patties from skillet; cover to keep warm. Repeat with remaining patties.
• With serrated knife, cut pita breads in half horizontally. Place patties on bottom halves of breads. Top each patty with about 2 teaspoons sauce, several slices of cucumber and strips of onion. Cover with top halves of breads. Serve immediately.

Steps:

• Add all ingredients for dressing to the bowl of a small food processor and pulse to combine. Remove to bowl and set aside to allow the flavors to blend.
• Mix all the ingredients for burger patties (do not overwork). Divide the meat into 4 equal patties that are a little larger in diameter than the size of your bun, so that when they shrink after cooking they will fit the buns perfectly.
• Heat a grill pan, cast iron skillet, or outdoor grill to medium heat. Once the grill is hot, cook burgers about 3 to 4 minutes per side, or until desired doneness is reached. Do not overcook or the burgers will be dry.
• Top each burger with mozzarella cheese during the last 2 to 3 minutes of cooking.
• Lightly toast the cut sides of your buns either on the grill or under the oven broiler.
• Spread some of the feta dressing on the bottom half of each bun, top with a burger patty, romaine lettuce, sliced tomato, red onion, banana pepper rings, and sliced cucumber. Spread some feta dressing on the top halves of the buns and cover the burgers.
• Grab lots of napkins! If you've done it right you'll need them! Enjoy - and maybe even go back for seconds! (Yes - it's that good!)

Steps:

• In a small bowl, mix together mayonnaise and minced garlic. Cover, and refrigerate for at least 1 hour.
• Preheat grill for high heat.
• Mix together lamb, breadcrumbs, fennel, shallot, oregano, and salt. Form into 3/4-inch-thick patties, and sprinkle black pepper over each.
• Brush grate with olive oil, and place burgers on grill. Cook for 3 to 5 minutes per side, turning once, or until done. Serve on buns with garlic mayonnaise.

Steps:

• In a small bowl, combine the first seven ingredients. Cover and refrigerate until serving.
• In a large bowl, combine the onion, parsley, garlic,oregano, salt and pepper. Crumble the turkey over the mixture and mix well. Shape it into 16 2 inch patties.
• Coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat for 2-3 minutes on each side, or until no longer pink. Serve in pita halves with tomatoes and reserved sauce.

Steps:

• Heat oven to 375°F Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Cool 5 minutes; stir in red pepper flakes, roasted red peppers and feta cheese.
• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.