Greek Burger With Arugula Tomatoes And Feta Recipes

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ULTIMATE GREEK BURGERS



Ultimate Greek Burgers image

The amount of flavor these Greek Burgers pack is simply out of this world! Juicy, succulent and mega flavorful, these burgers are a total showstopper!

Provided by Kimberly Killebrew

Categories     Main Course

Time 20m

Number Of Ingredients 16

1 pound ground meat (your choice: beef, pork, lamb, chicken or turkey)
1/4 cup finely chopped red onion
1/4 cup chopped fresh parsley
3 tablespoons pine nuts
1/4 cup sun-dried tomatoes in oil (drained and chopped)
3 cloves garlic (minced)
1/4 cup crumbled feta cheese
2 1/2 tablespoons Homemade Greek Seasoning
1/2 teaspoon salt
2 cups arugula leaves
1/2 cup Homemade Tzatziki Sauce
Sliced tomatoes
Sliced red onions
Extra crumbled feta cheese
4 hamburger buns (lightly toasted)
homemade hamburger buns ((click link for recipe))

Steps:

  • Combine the meat, red onion, parsley, pine nuts, sun-dried tomatoes, garlic, feta cheese, salt and Greek seasoning in a mixing bowl. Work with your fingers until the mixture is thoroughly combined. Form into 4 patties. Grill or pan fry over medium-high heat for 2-3 minutes on each side or according to desired doneness (is using poultry or pork, make sure it's thoroughly cooked through). If you're cooking them on the stovetop, I like to use the Lodge Cast Iron Grill Pan to get those pretty grill marks.
  • Arrange some arugula leaves on the bottoms of each hamburger bun and place the patties on top. Top with tomatoes, red onions, tzatziki sauce, and crumbled feta cheese. Place the top bun on each burger and serve immediately with extra tzatziki sauce.

Nutrition Facts : Calories 456 kcal, Carbohydrate 27 g, Protein 27 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 89 mg, Sodium 621 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

GREEK BURGER WITH ARUGULA, TOMATOES, AND FETA



Greek Burger with Arugula, Tomatoes, and Feta image

Provided by Georgia Downard

Categories     Sandwich     Blender     Food Processor     Tomato     Low Fat     Yogurt     Low Cal     High Fiber     Dinner     Lunch     Feta     Mint     Ground Lamb     Cucumber     Arugula     Pan-Fry     Healthy     Self     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 20

4 whole-wheat pitas (6 1/2 inches each)
1/4 cup skim milk
1 small onion, finely chopped
2 cloves garlic
2 tablespoon chopped fresh mint
4 teaspoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon fresh lemon juice
3/4 pound lean ground lamb
2 teaspoon olive oil
3 cups arugula
1 medium tomato, cut into 1/4-inch-thick slices
1 red onion, cut into 1/4-inch-thick slices
1/3 cup crumbled feta
Dressing
2/3 cup nonfat plain yogurt
1 tablespoon chopped fresh mint
2 teaspoon chopped garlic
2 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup peeled, seeded and finely diced cucumber

Steps:

  • Heat oven to 350°F. Cut 1/4 off each pita (a half-moon shape from 10 o'clock to 2 o'clock). Chop half-moons, transfer to a bowl and sprinkle with milk. Let soak 5 minutes. Drain and squeeze out excess milk. Purée soaked bread, onion, garlic, herbs and lemon juice in a blender or food processor. Transfer purée to a bowl. Add lamb, season with salt and pepper and combine. Form into 4 patties. Wrap pitas in foil and heat until warm, about 8 minutes. (Or place pitas between sheets of paper towel and microwave until warm, about 30 seconds.) Heat oil in a nonstick skillet over medium-high heat until hot. Cook burgers to medium, 2 to 3 minutes on each side. Whisk yogurt, mint, garlic, mustard and honey in a bowl. Stir in cucumber and season with salt and pepper. Open each pita, stuff with arugula and drizzle with some of the dressing. Add burger, tomato and red onion to pita. Sprinkle with feta. Serve leftover dressing on the side.

LOADED GREEK BURGERS



Loaded Greek Burgers image

Tired of plain old 'burgers for summertime? Mix it up a bit by adding some classic Greek flavor: spinach, feta, roasted red pepper, and herbs...Yum! Serve these burgers on a warm toasted Kaiser roll, with a delicious feta cheese spread, fresh lettuce, and tomato.

Provided by Nick T

Categories     World Cuisine Recipes     European     Greek

Time 40m

Yield 4

Number Of Ingredients 20

1 red bell pepper
2 ounces crumbled feta cheese
2 tablespoons mayonnaise
2 teaspoons lime juice
1 sprig fresh mint, chopped
1 sprig fresh parsley, chopped
1 pound lean ground beef
6 ounces crumbled feta cheese
8 ounces fresh spinach - rinsed, drained and coarsely chopped
¼ cup bread crumbs
1 egg
1 clove garlic, minced
¼ cup chopped onion
2 sprigs fresh basil, coarsely chopped
3 sprigs fresh mint, coarsely chopped
2 sprigs fresh parsley, coarsely chopped
salt and ground black pepper to taste
4 Kaiser rolls, split and toasted
1 tomato, sliced
4 leaves lettuce

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.

Nutrition Facts : Calories 634.3 calories, Carbohydrate 36.5 g, Cholesterol 173.5 mg, Fat 37.1 g, Fiber 4.3 g, Protein 38.7 g, SaturatedFat 16.3 g, Sodium 1081.8 mg, Sugar 6.5 g

GREEK BURGER WITH ARUGULA AND FETA



Greek Burger With Arugula and Feta image

This is a delicious and healthy meal in one. Using the pita in the meat makes it so moist! Ground turkey could be used instead of lam, and any kind of lettuce can be substituted for the arugula. This recipe came from Self magazine, and it is one of our favorites!

Provided by Jaudon

Categories     Lamb/Sheep

Time 33m

Yield 4 serving(s)

Number Of Ingredients 18

4 whole wheat pita bread
1/4 cup skim milk
1 small onion, finely chopped
2 garlic cloves
2 tablespoons chopped of fresh mint
4 teaspoons chopped fresh oregano or 1 teaspoon dried mint
1 tablespoon fresh lemon juice
1 lb lean ground lamb
2 teaspoons olive oil
3 cups arugula
1/2 red onion, sliced thinly
1/2 cup reduced-fat feta cheese
1 cup nonfat plain yogurt
1 tablespoon chopped of fresh mint
2 teaspoons chopped garlic
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 cup peeled peeled seeded and diced cucumber

Steps:

  • Cut 1/4 (triangular shaped) from each pita. Chop the cut out pieces, transfer to a small bowl and sprinkle with milk. Let soak 5 minutes, then drain and squeeze excess milk.
  • Puree soaked bread, onion, garlic, herbs, and lemon juice in a food processor. Transfer back to bowl and mix in lamb. Season with salt and pepper then form 4 patties.
  • Heat olive oil in a skillet over medium-high heat, then add patties. Cook until medium, about 3-4 minutes on each side.
  • Whisk yogurt, mint, garlic, mustard and honey in a small bowl. Stir in cucumber and season with salt and pepper.
  • Warm pitas in toaster oven, oven, or microwave if desired. Open each pita and stuff with burger, arugula, and red onion. Add tomato, kalamata olives, and cucumber if desired. Serve with dressing and feta.

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