These open-face burgers are literally stuffed with all the best Greek ingredients. While they look really impressive, they're incredibly easy to assemble. Jessica Ring - Chicago, IL
- 2 pounds ground beef
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped tomato
- 2 tablespoons chopped red onion
- 2 tablespoons chopped ripe olives
- 1 tablespoon olive oil
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 whole pita breads
- 6 lettuce leaves
- 6 slices tomato
- 1 small cucumber, sliced
- 1/3 cup cucumber ranch salad dressing
- Shape beef into 12 patties. In a small bowl, combine the cheese, chopped tomato, onion, olives, oil and oregano. Top half of the patties with cheese mixture. Cover with remaining patties and firmly press edges to seal. Sprinkle with salt and pepper.
- Grill patties, covered, over medium-hot heat or broil 4 in. from heat for 6-8 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve each burger on a pita with lettuce, sliced tomato, cucumber and salad dressing. Yield: 6 servings.
Originally published as Greek-Stuffed Hamburgers in Simple & Delicious May/June 2009, p61
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Greek-Stuffed Hamburgers
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review