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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Garden Dill Veggie Sandwich

 

 

Garden-Dill-Veggie-Sandwich-2

Are you looking for a great, no-cook meal for these HOT days of summer? Here you go, this is absolutely amazing! I don’t even know how to express in words just how DE…LIC…IOUS this sandwich is!! My cousin, Brandi, gave me this recipe YEARS ago. I had completely forgotten about it until I recently ran across the recipe in our old family cookbook. Now I’m wondering how I could have gone this long without making this oh-so-scrumptious sandwich!

I try to cook low-carb about 75% of the time.  I plan to attempt making this into a low-carb wrap, using a large lettuce leaf, the spread, assorted veggies, and cheese. I’m pretty sure it will be delicious but I’ll update you soon.  In the meantime give this wonderful recipe a try.

Garden Dill Veggie Sandwich
 
Author:
 
Ingredients
  • Dill Spread:
  • 1 (8-oz.) pkg. cream cheese, softened
  • ¼ c. finely chopped pecans
  • ⅓ c. fresh dill weed, chopped
  • 2 tbsp. fresh lemon juice
  • Pinch of kosher salt
  • Freshly ground black pepper
  • Optional Sandwich Ingredients:
  • Fresh bun or bread or your choice
  • Green leaf lettuce
  • Sliced tomatoes
  • Slice purple onion
  • Sliced cucumbers
  • Sliced Avocado
  • Sprouts or Microgreens
  • Sliced Provolone cheese
Instructions
  1. Add the pecans to the bowl of a food processor. Pulse until finely chopped. Add cream cheese, dill weed, lemon juice, salt, and pepper and pulse until all of the ingredients are combined.
  2. To assemble the sandwich, spread top and bottom of bun or two slides of bread with the dill spread. Layer lettuce and veggies of your choice on top of the dill spread. Sprinkle with salt and pepper. Top with a slice or two of cheese. Top with your bun top or second slice of bread. Enjoy!

 

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