New Recipe: Greek-Style Lamb Burgers, Greek Potatoes & Salad

New Recipe!!!

I love summer burgers especially with a Greek Twist!

Greek Style Lamb Burgers (serves 6 so just adjust accordingly, we usually half it for 2 adults and 2 kids)

2lbs ground lamb
1/2 cup crumbled feta cheese
1/2 cup finely chopped and pitted Kalamata olives

Combine lamb, feta, and olives and make into six 1 inch patties. Season burgers lightly with salt and pepper to your own taste preference and then grill 7 min. each side for medium-rare or adjust time for your taste.

You can decide how you want to serve your burgers we've done it two ways. One is in pita pockets or the other is on Kaiser rolls both ways are yummy. Serve burgers with tzikki sauce (recipe follows) and they are good with red onion and tomatoe slices.

Tzatziki Sauce

16 ounces plain yogurt (Greek yougurt is especially good)
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
Juice of 1/2 a lemon or 1 tablespoon of lemon juice
5 to 6 mint leaves, finely minced

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, lemon, and mint. Store in the refrigerator in an airtight container for up to a week.

Yield: 1 1/2 cups

We have made thit many times without taking the time to drain the yogurt, turns out fine just not as thick also if you don't have mint (which we never seem to) that's something we've at times omitted as well.

Greek Potatoes with Lemon Vinaigrette (serves 4)

1 1/2 cups olive oil
6 tablespoons fresh lemon juice
1 large shallot, chopped
2 cloves garlic, chopped
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1 tablespoon chopped fresh Italian parsley, plus more for garnish
Salt and freshly ground black pepper
3 pounds large russet potatoes, cleaned, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low-sodium chicken broth

Preheat oven to 425 degrees F.

Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.

Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.

Greek Salad

3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices imported Greek feta
1/4 cup (a couple of glugs) extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
Pita breads

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

So for this recipe I prefer crumbled feta and don't do the pita bread when serving it as a side.

What's better after summer burgers then Watermelon for dessert!!