Grilled Stuffed Greek Burgers

by Kate Ramsey-Hess
(Bethany, Oklahoma, United States)

I developed this recipe as a fun departure from the usual grilled burgers. The zucchini keeps the burgers really moist and the topping is a twist on traditional greek tzaziki.

1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 tsp each, salt and pepper
2 cloves garlic, minced
1/4 cup chopped fresh oregano, or 1-1/2 tsp dried
1 pound ground round
1 pound ground lamb
1 cup shredded zucchini
1 cup crumbled feta cheese
1/2 cup minced kalamata olives
1/3 cup greek yogurt

1 cup greek yogurt
1/2 cup shredded zucchini
1/4 cup fresh lemon juice
1 tsp olive oil
1 tbsp minced fresh mint leaves, or 1 tsp dried
1 clove garlic, minced
1 tsp honey
1/8 tsp each, salt and pepper

4 ciabatta rolls, split

Whisk the lemon juice, olive oil, salt, pepper and garlic together. Add the mixture to the ground round and lamb. Add the shredded zucchini to the meat and gently mix to combine. Form into eight equal size patties. Mix the feta cheese, olives and 1/4 cup greek yogurt together. Put 1/3 cup of the cheese mixture in the middle of four of the meat patties and top them with the remaining patties. Gently pinch the edges together to seal the burgers.

In another combine all of the ingredients for the sauce and set it aside.

Grill the burgers for four minutes on each side. Toast the buns on the grill, then top with the burgers and sauce.

Note: If you can't find greek yogurt, you may strain plain yogurt through cheesecloth in a strainer, in a bowl where the srainer is 2-3 inches above the bottom of the bowl, in the refrigerator for 2-3 hours.

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