Greek Burgers with Greek Tomato Relish and Feta Sauce
Description
These Keto friendly burgers are Greek inspired with a mixture of lamb and ground beef. Serve them on toasted buns with a Greek relish and a wonderful feta sauce.
Ingredients
Lamb and Feta Burgers:
1 lb. ground lamb
1 lb. ground beef, not lean
½ c. pitted, diced kalamata olives
3 cloves garlic, finely minced
½ t. toasted ground cumin seed
⅓ c. fresh parsley leaves, coarsely chopped
Kosher salt
freshly ground black pepper
6 hamburger buns, toasted
Greek-O De Gallo Relish:
1 small cucumber, seeded and cut into fine dice (about 1 1/2 c.)
1 large ripe tomato, seeded and cut into fine dice (about 1 c.)
1/2 medium red onion, cut into fine dice
1/2 c. mint leaves, cut into chiffonade
1-2 T. lemon juice
Kosher salt
black pepper, to taste
Feta Sauce:
1 c. Greek yogurt
1/2 c. mayonnaise
1 c. finely crumbled feta cheese
1/2 c. fresh parsley leaves, finely chopped
3 large cloves garlic, minced
1-2 T. lemon juice
black pepper, to taste
kosher salt, to taste
Directions
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Lamb-Feta Burgers:
Set half of the burners on a gas grill to the highest heat setting; cover; preheat for 10 minutes. Clean/oil grilling grate.
In a large bowl, combine lamb, beef, feta, olives, garlic, cumin, parsley, salt and pepper. Do not overwork the mixture. Divide mixture into 6 patties with a slight dimple in the center of each patty.
Place burgers on the hot side of grill; cook, flipping as needed, until burgers register 125°F on an instant read thermometer for medium-rare, or 135°F for medium. Transfer to the cooler side if flare-ups occur.
While burgers are cooking, toast buns over grill.
Transfer to a platter; let rest for 2 - 3 minutes. Place burgers on buns, top with Greek-O De Gallo and feta sauce.
Greek-O De Gallo Relish:
Combine cucumber, tomato, red onion and mint leaves in bowl; add lemon juice; toss to combine; season with salt and pepper, to taste.
Feta Sauce:
Whisk together yogurt, mayonnaise, feta, parsley, garlic and lemon juice;
season with salt and pepper, to taste.
6 servings.