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    You are in: Home / Recipes / My Big Fat Greek Burgers Recipe
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    My Big Fat Greek Burgers

    My Big Fat Greek Burgers. Photo by The Spice Guru

    1/1 Photo of My Big Fat Greek Burgers

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    The Spice Guru's Note:

    My recipe for Greek-style burgers.

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    Ingredients:

    Servings:

    Units: US | Metric

    SEASONED GROUND MEAT

    REMAINING INGREDIENTS

    • 1 large egg, beaten
    • 1 tablespoon flour
    • 1/2 cup fresh breadcrumb (crust removed)
    • 1/4 cup milk
    • 1/8 cup ouzo liqueur or 1/8 cup Pernod or 1 teaspoon anise extract
    • olive oil (for frying)
    • flour (to coat before frying)

    BUNS

    • sliced fresh bakery bun

    CUCUMBER-DILL YOGURT SAUCE

    SUGGESTED FIXINGS

    Directions:

    1. 1
      NOTE: I USE 50% GROUND BEEF WITH 50% GROUND LAMB, WHICH IS A BALANCED MELDING OF FLAVORS.
    2. 2
      TRADITIONAL PREPARATION METHOD: INTO a large bowl add the SEASONED GROUND MEAT ingredients without mixing; IN another small bowl beat one egg with 1 tablespoon flour; ADD egg/flour mixture to ground meat ingredients in large bowl; WHISK 1/4 cup milk and 1/8 cup ouzo or Pernod (or 1 teaspoon anise extract) in a small bowl and add 1/2 cup bread crumbs; ALLOW mixture to absorb; ADD to meat mixture; MIX well; CHILL meatball mixture until very cold (40 degrees F).
    3. 3
      QUICK FOOD PROCESSOR METHOD: INTO large food processor add 1/4 cup milk, 1 egg, 1 tablespoon flour, 1/8 cup ouzo (or 1 teaspoon anise extract) and 1/2 cup bread crumbs; PROCESS; ADD the MAIN MEATBALL INGREDIENTS except for ground lamb and feta cheese; PROCESS; ADD ground lamb; PROCESS (Feta cheese may be added to mixture now and processed or folded into after); CHILL meatball mixture until very cold (40 degrees F).
    4. 4
      SHAPE meat mixture into six patties.
    5. 5
      PLACE patties onto a baking sheet (do not use a broiler pan with grill since patties will stick to the grill and/or and be difficult to remove after broiling).
    6. 6
      PREHEAT oven to BROIL.
    7. 7
      BROIL the patties 2-3 minutes, TURN patties using a metal spatula (NOTE: YOU MAY ADD CRUMBLED FETA CHEESE OVER BURGERS NOW IF DESIRED); BROIL 2 minutes longer or until desired doneness is reached (patties will continue to cook after removing from oven); REMOVE pan from oven; COVER patties with foil.
    8. 8
      MAKE CUCUMBER-DILL SAUCE: Combine Cucumber-Dill Yogurt Sauce recipe ingredients in a small bowl (1 cup plain yogurt, 1/2 cup finely diced cucumbers, 2 tablespoons chopped fresh dill or 1 1/2 teapoons dried dill, 3/4 teaspoon chopped fresh mint or 1/4 teaspoon dried mint, 1/2 teaspoon finely minced onions, 1/4 teaspoon finely grated fresh lemon zest); CHILL before serving.
    9. 9
      WARM or toast buns if desired (For toasted steamed buns if desired, melt butter a large skillet over medium heat; PLACE place halved buns cut-side down; REDUCE heat and cover until buns are browned on bottom and heated through); SPREAD the CUCUMBER-DILL YOGURT SAUCE; ASSEMBLE burgers as desired with above FIXINGS.
    10. 10
      SERVE and say, "OPA"!

    Browse Our Top Lamb/Sheep Recipes

    Ratings & Reviews:

    • on April 20, 2011

      55

      amazing!! It is good if you are wanting something aside from the same old burger. My husband loved the addition of the Ouzo

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for My Big Fat Greek Burgers

    Serving Size: 1 (403 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 363.0
     
    Calories from Fat 234
    64%
    Total Fat 26.0 g
    40%
    Saturated Fat 12.2 g
    61%
    Cholesterol 109.9 mg
    36%
    Sodium 975.5 mg
    40%
    Total Carbohydrate 12.5 g
    4%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.5 g
    10%
    Protein 19.3 g
    38%

    The following items or measurements are not included:

    ouzo liqueur

    Greek yogurt

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