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Greek Burgers with Cucumber Sauce
Greek Burgers with Cucumber Sauce
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Kitchen View

Ingredients

  • ⅓ cup mayonnaise
  • 1 baby cucumber, finely chopped
  • ¼ cup Dierbergs Signature crumbled feta cheese
  • ¼ cup chopped kalamata olives
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • ½ teaspoon dried dill weed
  • ⅓ cup dry vermouth
  • ⅓ cup Italian breadcrumbs
  • ¼ cup minced red onion
  • 2 cloves garlic, minced
  • 1 large Dierbergs egg, lightly beaten
  • 2 teaspoons Greek seasoning
  • Coarse salt and freshly ground black pepper
  • ⅓ pound ground beef
  • ⅓ pound ground pork
  • ⅓ pound ground lamb
  • 4 pita pockets or flatbreads
  • Lettuce leaves
  • Tomato slices

Directions

FOR CUCUMBER SAUCE: In small bowl, stir together all Sauce ingredients. Cover and chill several hours or overnight to develop flavors.

 

FOR BURGERS: In medium bowl, combine vermouth, breadcrumbs, onion, garlic, egg, Greek seasoning, salt, and pepper until well mixed. Add ground meats; gently stir until well mixed.

 

Shape into 4 thin oblong patties. Place burgers on oiled grid over medium-high heat; cover and grill until internal temperature is 165°F., about 4 to 5 minutes per side.

 

Place pita pockets on grid; grill until heated through.

 

TO ASSEMBLE: Place lettuce and tomato in each pocket. Top with burger and Cucumber Sauce.

Nutrition Information

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 494
Cholesterol: N/A
Fat: 21 g
Sodium: 686 mg
Carbohydrates: 41 g
Protein: 28 g
Fiber:
Saturated Fat: N/A
Kitchen View

Greek Burgers with Cucumber Sauce

Ingredients

  • ⅓ cup mayonnaise
  • 1 baby cucumber, finely chopped
  • ¼ cup Dierbergs Signature crumbled feta cheese
  • ¼ cup chopped kalamata olives
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • ½ teaspoon dried dill weed
  • ⅓ cup dry vermouth
  • ⅓ cup Italian breadcrumbs
  • ¼ cup minced red onion
  • 2 cloves garlic, minced
  • 1 large Dierbergs egg, lightly beaten
  • 2 teaspoons Greek seasoning
  • Coarse salt and freshly ground black pepper
  • ⅓ pound ground beef
  • ⅓ pound ground pork
  • ⅓ pound ground lamb
  • 4 pita pockets or flatbreads
  • Lettuce leaves
  • Tomato slices

Directions

FOR CUCUMBER SAUCE: In small bowl, stir together all Sauce ingredients. Cover and chill several hours or overnight to develop flavors.

 

FOR BURGERS: In medium bowl, combine vermouth, breadcrumbs, onion, garlic, egg, Greek seasoning, salt, and pepper until well mixed. Add ground meats; gently stir until well mixed.

 

Shape into 4 thin oblong patties. Place burgers on oiled grid over medium-high heat; cover and grill until internal temperature is 165°F., about 4 to 5 minutes per side.

 

Place pita pockets on grid; grill until heated through.

 

TO ASSEMBLE: Place lettuce and tomato in each pocket. Top with burger and Cucumber Sauce.

Nutrition Information

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 494
Cholesterol: N/A
Fat: 21 g
Sodium: 686 mg
Carbohydrates: 41 g
Protein: 28 g
Fiber:
Saturated Fat: N/A