Greek burgers with feta and tzatziki
Oregano and garlic beef burgers topped with cool tzatziki, cucumber and salty feta, a whole Greek diner plate on a bun.
- 30 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.36 a serving
- 500 calories
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 1 red onion
- 2 cloves garlic, minced
- 1 lb 85/15 ground beef
- ½ cucumber, thinly sliced
- 1 tomato, sliced
- 4 hamburger buns
- ½ cup tzatziki
- ½ cup feta cheese, crumbled
From your pantry
- 1½ tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp olive oil
Each serving has about 500 calories, 31 g protein, 34 g carbs and 26 g fat, and costs about $3.36 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red onions? White onions or yellow onions work.
- No 85/15 ground beef? 90/10 ground beef works.
- No cucumbers? English cucumbers or mini cucumbers work.
- No tomatoes? Roma tomatoes work.
- No feta cheese? Goat cheese works.
Steps
Tap an underlined word for a quick explanation.
half the red onion and slice the other half into thin rings. the garlic.
Finely chop. Finely chopping means cutting food into small pieces, a little bigger than minced, about the size of a lentil. Small pieces spread their flavor through the dish and cook quickly.
How you’ll know: Nothing is bigger than a lentil, and the pile looks like confetti rather than paste.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Dolly’s tip: Soak the onion rings in cold water while you cook. It takes the harsh bite out.Mix the beef, onion, garlic, oregano, salt and pepper with your hands just until combined.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Shape it into 4 patties ¾ inch thick, with a shallow thumb dent in the middle of each.
Heat the oil in a large over medium-high. Cook the patties 4 minutes without moving them, until underneath.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 4 min
Flip and cook 3 to 4 minutes more, until they read 160°F.
Medium-high heatTimer: 3 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
the cucumber and tomato while the burgers finish.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Spread tzatziki on the buns, add cucumber and tomato, set a patty on top, and finish with feta and the onion rings.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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