Grill season in South Carolina is pretty much year-round. I’m trying to change things up when it comes to what goes on the grill. We love to do fish packets, grilled veggies, and of course burgers. Since I had some feta in the fridge, I decided to seek out something Greek inspired. This recipe had a lot of flavor and worked fine with ground turkey instead of the beef. Just don’t be like me and go from “diced” to pureed when it comes to the veggies (I got a little overzealous with the food processor) or the consistency won’t make it easy to shape the burgers!
Original Recipe Located At: http://www.epicurious.com/recipes/food/views/Greek-Feta-Burger-367290
- 6 ounces nonfat plain Greek yogurt
- 4 ounces hothouse cucumbers (unpeeled), coarsely grated (about 1/2 cup)
- 1/2 clove garlic, crushed to a paste
- 1 teaspoon fresh lemon juice
- 1 pound lean ground beef (93 percent or 95 percent lean)
- 4 ounces zucchini, finely diced (about 1 cup)
- 1/2 cup crumbled reduced-fat feta
- 1/3 cup finely diced red onion
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil cooking spray
- 1 jar (7 ounces) roasted red peppers, drained Do not skip these! They add the right pop of flavor!
- 4 sourdough rolls, split
- Shredded romaine (optional)
- Sliced cucumber (optional)
In a bowl, combine yogurt, cucumbers, garlic and juice; set aside. In another bowl, mix beef, zucchini, feta, onion, marjoram, salt and pepper. Form beef mixture into four 3/4-inch-thick patties. Coat a grill pan or grill rack with cooking spray. Grill patties over medium-high heat, flipping once, about 5 minutes each side, until internal temperature reaches 160°F. Divide roasted peppers evenly among bottom roll halves; top with 1 burger, 1/4 yogurt sauce and lettuce and cucumber, if desired. Top each with other half of roll.