Best Greek Burger With Arugula Tomatoes And Feta Recipes

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

Ingredients

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.

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

Ingredients

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

Ingredients

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.