Greek-Style Burgers

Makes 4 1/4-lb burgers

A classic American favorite made in a Mediterranean style! If you’re game, try these burgers with ground bison. The Pantala added to the mix keeps this ultra-lean meat moist during cooking.

Print Recipe

Ingredients

  • 1 pound ground beef or bison

  • 1/2 cup Pantala Mykonos or Santorini

  • 1/2 red onion, finely chopped

  • 1 clove garlic, finely chopped

  • 1 teaspoon dried oregano

  • Hamburger buns

  • Fresh baby spinach

  • Thick sliced fresh tomatoes

  • Sliced red onions

  • Crumbled feta cheese, about 1/2 cup or 2 ounces

  • Optional condiments: Tzatziki sauce (store-bought) or mayonnaise

Instructions:

  • Step 1:

    Place the ground meat in a bowl and add the Pantala Mykonos or Santorini, oregano, garlic, onion, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Mix well to incorporate all ingredients (using your hands works best!)

  • Step 2:

    Divide the meat into the desired number of patties and form rounds that are about 3/4-inch thick. Season both sides of each patty well with salt & pepper.

  • Step 3:

    Heat the grill and then cook the burgers over a medium flame for approximately five minutes on each side or until desired doneness is reached.

    Alternatively, cook them on the stovetop by heating the olive oil in a non-stick skillet over medium-high heat. When hot, add the patties, making sure there is at least an inch of space between each one. Cook until one side is nicely browned, about 4 minutes, occasionally pressing the patties down with the back of a spatula to ensure even cooking. Turn the patties over and cook for 4 minutes more. Turn the patties over again and cook for 2 minutes for medium rare, 3 to 4 minutes for medium.

  • Step 4:

    While the burgers are cooking, toast the hamburger buns (if desired.)
    Serve the burgers hot with a fistful of spinach, sliced tomato and onion and a healthy sprinkle of feta cheese.

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