Greek-style hamburger with tzatziki.
|1 cup||(250 mL) Greek yogurt|
|1 cup||(250 mL) Sour cream|
|3||Cloves garlic, minced|
|1 tbsp||(15 mL) Chopped fresh dill|
|1 tbsp||(15 mL) Lemon juice|
|Freshly ground black pepper|
|1 lb||(454 g) Ground beef or lamb|
|1 tsp||(5 mL) Worcestershire sauce|
|2||Cloves garlic, minced|
|1 tbsp||(15 mL) Chopped fresh parsley|
|1/2 cup||(125 ml) Crumbled Feta cheese|
|Freshly ground pepper|
|1 cup||(250 mL) Shredded cabbage or ready prepared coleslaw mix|
|1||Green onion, thinly sliced|
|4||Dempster’s® Deluxe Hamburger Buns|
GRATE ¾ of the cucumber using a cheese grater. Place in a strainer, sprinkle with salt and let stand for 15 minutes. Squeeze out any excess liquid. Drain on paper towels. Dice remaining cucumber, place in a small bowl and set aside.
MIX together yogurt, sour cream, garlic, dill, lemon juice, grated cucumber and pepper. Refrigerate until ready to use.
PREHEAT BBQ to medium-high. Lightly coat grill with non-stick cooking spray.
GENTLY combine beef or lamb, egg, Worcestershire, garlic, parsley, Feta and pepper using your hands. Form mixture into 4 equal size burger patties.
GRILL burgers for 4-5 minutes per side or until evenly char grilled and the internal temperature reaches 165°F (74°C).
ASSEMBLE burgers by spreading a generous spoonful of tzatziki on both the bottom and the top of each bun. Divide cabbage between the bottom buns. Top with a burger patty followed by reserved diced cucumbers and the remaining tops of the buns. Serve immediately.
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