greek-inspired hamburgers
The Greeks have their own version of hamburgers -- depending on their shape, they're called kafta or bifteki and can be found at many Greek restaurants and diners. More like a miniature meatloaf because of the way they are handled (and the inclusion of eggs to bind), they don't really scream "hamburger" to me.
To me, a hamburger is made of some sort of ground meat (beef, lamb, pork, etc.) that is handled very gently and is seasoned on the outside only before being cooked, because kneading seasonings into it changes the texture of the meat (that meatloaf thing). When I was coming up with this recipe, I kept this in mind because I wanted that hamburger texture in addition to the Greek flavors.
I have made this burger with a variety of meats. While it works best with something that has a decent amount of fat (85/15 beef, lamb, or pork), the feta on the inside ensures a juicy burger with even 93/7 lean ground beef or ground turkey breast. Just be careful to handle the meat as gently as possible.
Greek-Inspired Hamburgers
makes four burgers
hamburger patty:
1 lb. ground meat (beef, lamb, pork, or turkey)
4 oz. feta cheese (crumbles or block, reduced fat will work too)
spice rub:
1 TB kosher salt
1/2 TB freshly ground black pepper
1/2 TB paprika (smoked is really good here)
1 tsp. freshly ground nutmeg
If using block-style feta, cut into thin slivers.
Divide meat into 8 equally sized mounds and gently flatten into 1/4" thick circles. Place the slivered or crumbled feta onto four of the rounds (leaving about 1/4" border). Place the remaining rounds on top of the feta and seal the hamburger patty by pressing the edges together. Put a thumb-sized indentation in each burger to keep them from puffing up in the center while they cook.
Mix the ingredients for the spice rub and sprinkle liberally over both sides of the patties.
Grill over medium-high heat for 3-4 minutes per side, depending on how you like your burger cooked. Even if you like your hamburger well-done, it will still be juicy from the feta embedded within.
I like to serve these with some thinly sliced cucumber, tomato, and spring greens that have been tossed in a small amount of Greek dressing on either a hamburger bun or inside of a toasted pita.
Enjoy!
To me, a hamburger is made of some sort of ground meat (beef, lamb, pork, etc.) that is handled very gently and is seasoned on the outside only before being cooked, because kneading seasonings into it changes the texture of the meat (that meatloaf thing). When I was coming up with this recipe, I kept this in mind because I wanted that hamburger texture in addition to the Greek flavors.
I have made this burger with a variety of meats. While it works best with something that has a decent amount of fat (85/15 beef, lamb, or pork), the feta on the inside ensures a juicy burger with even 93/7 lean ground beef or ground turkey breast. Just be careful to handle the meat as gently as possible.
Greek-Inspired Hamburgers
makes four burgers
hamburger patty:
1 lb. ground meat (beef, lamb, pork, or turkey)
4 oz. feta cheese (crumbles or block, reduced fat will work too)
spice rub:
1 TB kosher salt
1/2 TB freshly ground black pepper
1/2 TB paprika (smoked is really good here)
1 tsp. freshly ground nutmeg
If using block-style feta, cut into thin slivers.
Divide meat into 8 equally sized mounds and gently flatten into 1/4" thick circles. Place the slivered or crumbled feta onto four of the rounds (leaving about 1/4" border). Place the remaining rounds on top of the feta and seal the hamburger patty by pressing the edges together. Put a thumb-sized indentation in each burger to keep them from puffing up in the center while they cook.
Mix the ingredients for the spice rub and sprinkle liberally over both sides of the patties.
Grill over medium-high heat for 3-4 minutes per side, depending on how you like your burger cooked. Even if you like your hamburger well-done, it will still be juicy from the feta embedded within.
I like to serve these with some thinly sliced cucumber, tomato, and spring greens that have been tossed in a small amount of Greek dressing on either a hamburger bun or inside of a toasted pita.
Enjoy!
1 comments:
Where's the oregano?
:)
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