Greek Burgers with Sour Cream Tzatziki Sauce

 

greek-burgers-with-sour-cream-tzatziki-sauce

 

School has started most everywhere, and I attended the first scrimmage of the football season on Saturday night. It’s entirely too hot for football, but I’m so thrilled that cooler weather is near! We even braved the heat to tailgate before the scrimmage game. I love that time before a football game with friends, sharing laughs and tailgating food! Do you have a favorite tailgating recipe that you would like to share?  If so, email me at notjustsundaydinner@yahoo.com.  I will be sharing tailgating recipes before long and I’d love to share yours too!

Believe it or not, there are Greek burgers buried under those juicy tomatoes, red onion slices, salty feta, and kalamata olives!  Only a few simple ingredients will transform regular ground beef into this exceptional burger for a flavorful and satisfying meal.

These burgers may be served on buns, pitas, or lettuce wraps.  Try making these burgers with ground lamb, turkey, or chicken instead of beef for a nice change.

Greek Burgers with Sour Cream Tzatziki Sauce
 
Author:
Serves: 6
 
Ingredients
  • 3 lb. ground chuck
  • 2 tbsp. extra-virgin olive oil
  • 1 to 2 tsp. dried oregano
  • 2 tsp. minced garlic
  • 1 tsp. freshly ground black pepper
  • 1 tsp. kosher salt
  • Pinch red chili flakes, optional
  • Toppings: Sliced tomato, feta cheese, sliced red onion, kalamata olives, lettuce
Instructions
  1. Gently mix ground beef with olive oil, oregano, garlic, salt and pepper, and red chili flakes, if desired. Form into 6½-lb. patties. Cook patties as desired to desired doneness.
  2. Serve burgers on toasted buns, pita bread, or in lettuce wraps. Top with Tzatziki sauce and your favorite toppings.

Sour Cream Tzatziki Sauce
 
Author:
 
Ingredients
  • 1½ c. sour cream
  • 1 large cucumber, peeled, seeds removed, and grated
  • 2 tbsp. dried dill weed
  • 2 garlic cloves, minced
  • 2 tbsp. fresh lemon juice
  • pinch salt
  • Place grated cucumber in a large, clean dish cloth and twist tight, squeezing as much juice from the cucumber as possible.
  • In a medium bowl mix the sour cream, squeezed dry cucumber, dill weed, garlic, lemon juice, and salt.
  • Store in an airtight container in the refrigerator.
Notes
This is best made a couple of hours before serving.

 

 

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