This recipe appears in:The Greek Non-Breakfast
Iron chef champion Cat Cora features one burger recipe in her book of simple recipes, Cooking from the Hip, for Greek lamb and olive burgers with garlic "sauce." She describes the burger as having an "incredible texture" due to the inclusion of kalamata olives and feta cheese in the lamb patty, which also make the burger juicy and flavorful. Instead of regular bread crumbs, she recommends using Japanese panko breadcrumbs.
- 1 pound ground lamb
- 1/3 cup chopped kalamata olives
- 3 tablespoons dried bread crumbs, preferably panko
- 2 tablespoons finely chopped onion
- 1 tablespoon chopped scallions
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh oregano
- 2 tablespoons crumbled feta cheese
- Garlic Sauce
- 1/4 cup plain yogurt
- 2 garlic doves, minced
- 4 onion hamburger rolls, split and toasted
- 4 lettuce leaves. washed and dried
- 4 tomato slices
- 4 cucumber slices (optional)
- 4 thin slices red onion (optional)
With your hands or a wooden spoon, mix the lamb, olives, bread crumbs, onion, scallions, salt, pepper, oregano, and feta until all the ingredients are evenly distributed. Shape the meat mixture into four 1/2-inch-thick patties.
Preheat a grill or a grill pan. Grill the meat patties over medium-hot coals or pan-grill over medium-high heat for 5 minutes per side. The burgers should no longer be pink in the center.
For the garlic sauce: While the burgers cook, stir together the yogurt and garlic.
Place each burger on the bottom of a roll, spoon on a little garlic sauce, and top with lettuce, tomato, and cucumber and onion, if using. Cover with the top half of the roll and serve.