Best Greek Burger With Arugula Tomatoes And Feta Recipe Epicuriouscom Recipes

Greek Burger With Arugula and Feta image

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.

Greek Feta Burger image

Provided by Marge Perry

Yield Makes 4 servings

Number Of Ingredients 16

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
4 sourdough rolls, split
Shredded romaine (optional)
Sliced cucumber (optional)

Steps:

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.