The Dish | Greek Burgers

This recipe is a fun twist on a burger — and has become a recent favorite in our house. We usually use ground chicken or turkey, but beef or lamb would be just as delicious. If you have the time, caramelized onions would also make an amazing garnish. Serve with roasted oregano potato wedges if you’re feeling decadent!

  • 1 1b ground chicken, turkey, beef or lamb
  • 1 cup thinly sliced spinach
  • 1/3 cup diced sun dried tomatoes
  • 1/3 cup diced kalamata olives
  • 1/4 cup feta
  • 1/4 cup chopped shallots
  • I Tbs dried oregano
  • 1 Tbs olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 hamburger buns
  • 4 butter lettuce leaves
  • Sliced tomatoes
  • Sliced pepperoncinis
  • Tzatziki sauce, store-bought, or homemade (see below)

Tzatziki Sauce

  • 1/2 cup of diced cucumbers, seeds and skin removed
  • 3/4 cup low fat plain Greek yogurt
  • 2 cloves of minced garlic
  • 1 Tbs red wine vinegar
  • 1 Tbs fresh dill, minced
  • Pinch of kosher salt and freshly ground pepper

  • In a large bowl, combine ground meat, spinach, sun dried tomatoes, olives, feta, shallots, oregano, olive oil, salt and pepper. Use your hands to gently combine — don’t overmix!
  • Divide mixture into four burgers. Refrigerate for at least 30 minutes.
  • Tzatziki: If you’re making tzatziki sauce, grate cucumber. Put into paper-towel to squeeze the water out. Put cucumber, yogurt, garlic, vinegar, dill, salt and pepper in a small bowl. Combine and cover. Put in fridge for at least 30 minutes.
  • Heat a non-stick grill or sauté pan over medium heat. Spray well with cooking spray.
  • Put burgers on pan and cover with a lid or upside down sheet pan. Cook for 5 minutes and then flip and cook another five minutes on the other side.
  • Slather tzatziki on the buns and garnish with lettuce, tomato and pepperoncini. Or serve bun-less on the lettuce leaves.

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