Saveur.com is an awesome website full of great wine and food ideas. What began as a magazine dedicated to reporting on local authentic food items and traditions has grown into a premier resource for foodies across North America. Visit them online next time you are looking for a bit of inspiration and we bet you’ll find some. This recipe is from an article on Greek Hamburgers in New York City.
Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. The burger is enhanced by a tangy topping of feta, arugula, olives, and sun-dried tomatoes. The recipe is based on one from Michael Psilakis, the chef at Anthos, a New York City restaurant.
4 tbsp. plus 2 tsp. extra-virgin olive oil
6 tbsp. minced yellow onion
24 oz. ground lamb
8oz. ground pork
4 tsp. dijon mustard
1 tsp. each finely chopped parsley,
mint, and dill
2 tsp. dried Greek oregano
1 tsp. ground coriander
1 tsp. ground cumin
6 cloves garlic, finely chopped
2 scallion, chopped
Kosher salt and freshly ground black pepper,
1/2 cup crumbled feta cheese
20 leaves baby arugula
16 black olives in oil, drained, pitted,
and roughly chopped
16 sun-dried tomatoes in oil, drained
and roughly chopped
4 tsp. fresh lemon juice
4 hamburger buns, toasted
1. Heat 2 tbsp. oil in an 8" skillet over high heat. Add onions; cook until browned, about 6 minutes. Transfer onions to a plate; let cool. In a bowl, mix onions, lamb, pork, mustard, herbs, spices, garlic, scallions, and salt and pepper. Form meat into four 1"-thick patties; set aside.
2. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Grill burgers, flipping once, until browned and cooked to desired doneness, about 10 minutes for medium rare. In a small bowl, combine feta, arugula, olives, and sun-dried tomatoes; toss with the remaining oil and lemon juice and season with salt and pepper. Place each burger on the bottom half of a bun and top each with the vegetables and bun top.