Greek Burgers with Sour Cream Tzatziki Sauce

 

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

 

Here is an old NJSD recipe from 2016 updated with keto nutritional information.

For a quick and delicious weeknight dinner try these fabulous Greek burgers. Only a few simple ingredients will transform regular ground beef into this excellent burger for a flavorful and satisfying meal. The topping and the sour cream tzatziki sauce make the burger extra special.

Try making these burgers with ground lamb, turkey, or chicken instead of beef for a nice change. I’ve even added the nutritional information for you.

Greek Burgers

Servings 6
Calories 658kcal
Author Amye Melton

Ingredients

  • 3 lb. ground beef
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. dried oregano
  • 2 tsp. minced garlic
  • 1 tsp. ground black pepper
  • 1 tsp. kosher salt
  • 1/4 tsp. crushed red pepper
  • 2 Roma tomatoes sliced
  • 3 tbsp. crumbled Feta cheese
  • 6 rings red onion
  • 12 pitted Kalamata olives
  • 6 green leaf lettuce leaves

Instructions

  • In a large bowl mix beef, olive oil, oregano, garlic, black pepper, salt, and crushed red pepper.  Divide and form into 6 uniform patties.
  • Grill until desired doneness.  
  • Serve on a lettuce leaf with sliced tomatoes, crumbled Feta cheese, red onion slice, olives and tzatziki sauce (recipe follows). 

Notes

Nutritional Information:
Beef: 2g Net Carbs; 44g Fat; 59g Protein; 658 Calories
Lamb: 2g Net Carbs; 53g Fat; 52g Protein; 708 Calories
Chicken: 2g Net Carbs; 32g Fat; 54g Protein; 511 Calories
Turkey: 2g Net Carbs; 47g Fat; 58g Protein; 667 Calories 

Sour Cream Tzatziki Sauce

Course Keto
Servings 6
Calories 86kcal
Author Amye Melton

Ingredients

  • 1 c. sour cream
  • 1 lg. cucumber peeled, seeds removed and grated, then squeezed dry using a clean kitchen towel
  • 1 1/2 tbsp. dried dill weed
  • 2 cloves garlic minced
  • 2 tbsp. fresh lemon juice
  • 1/4 tsp. kosher salt

Instructions

  • Combine sour cream, grated cucumber, dill weed, garlic, lemon juice and salt in a medium bowl.  Cover and refrigerate at least 1 hour before serving.  

Notes

Nutritional Information:
3g Net Carbs; 8g Fat; 1g Protein; 86 Calories

 

Hissy Fit Dip

hissy fit dip

 

One of my all-time favorite dips and a recipe that I originally posted on NJSD back in 2012, this Hissy Fit Dip is a hit everywhere I take it.  I’m not a huge fan of curry, but the small amount in the recipe really works.

This is best served warm but believe me, if it lasts until it cools down people will still eat it.  You can serve the dip with crackers and chips, but I think it is best with fresh vegetables.  I have literally witnessed people putting Hissy Fit Dip on their hot dogs and hamburgers though.  I’m telling you, it’s that good!

I typically pick up white American in my supermarket deli department.  Hissy Fit Dip is not a budget friendly dip to make but it is worth every penny!

Hissy Fit Dip
 
Author:
 
Ingredients
  • 6-oz. sour cream
  • 8-oz. cream cheese, softened
  • 8-oz. Velveeta cheese, cubed
  • 1 c. white American cheese, shredded
  • ½ - 1-lb. pork sausage, crumbled, cooked and drained
  • ¼ c. green onions, finely chopped
  • 1 tsp. worcestershire sauce
  • 1 tsp. onion powder
  • ½ tsp. ground sage
  • ¼ tsp. curry
  • ⅛ tsp. cayenne pepper
  • dash of garlic powder
  • sea salt and fresh cracked pepper, to taste
Instructions
  1. In a mixing bowl, combine all ingredients; stirring until well blended. Place in a baking dish that has been sprayed with non-stick cooking spray. Bake at 350 degrees for 1 hour. Serve with crackers, chips or veggies.

 

South of the Border Salad

South of the Border Salad

I still remember the Thanksgiving that my grandmother made a pot full of pickled green beans on Thanksgiving. These were green beans she had canned during the summer that were apparently not marked accordingly, and her nose did not detect the difference. I fixed my plate with turkey and dressing, sweet potato casserole, and a spoonful of Bo’s beans. What horror when I took a big bite of them!

Our sense of smell and tastes change as we age. As of a year or so ago I no longer eat yellow squash, and I had eaten it all my life. One of my favorite herbs has always been cilantro. In fact, even before I knew what a herb was, I loved cilantro. I know some people have never liked it and I have read that it has a lot to do with their genes.  A good salsa has always been one of my favorite snacks. Then, over the past couple of weeks, something has changed. I know it’s not a gene thing and I am hoping that it is only temporary, but I am not enjoying cilantro as of late! With squash, I could take it or leave it. However, without cilantro in my life, I am really sad. There are many of my favorite recipes that include cilantro. If it’s not an actual ingredient, I sprinkle fresh cilantro over the top of many dishes.

I have been making this pasta salad for years. I love the little bits of pepper jack cheese and the crunchy jicama mixed with the tiny orzo pasta, creamy dressing, and most of all the fresh taste of the cilantro! For those of you who do not care for cilantro but want the fresh herb element, try substituting a mixture of fresh basil and fresh mint.

 

South of the Border Salad
 
Author:
 
Ingredients
  • 1 lb. box Orzo, cooked and drained
  • 1 (8.75-oz.) can whole kernel corn, drained
  • 1 (15-oz.) can black beans, rinsed and drained
  • 1 c. cubed Pepper Jack cheese
  • 1 c. peeled and diced jicama
  • 1 c. chopped green bell pepper
  • 2 - 4 green onions, chopped
  • 1 - 2 medium tomatoes, seeds removed and cubed
  • Dressing:
  • ½ c. mayonnaise
  • ½ c. sour cream
  • Juice of half lime
  • ¼ - ½ c. chopped cilantro
  • 1 tsp. salt
  • Freshly ground black pepper
Instructions
  1. Combine cooked orzo, corn, black beans, cheese, jicama, green pepper, onions, and tomato in a large bowl, set aside.
  2. In a small bowl combine the mayonnaise, sour cream, salt, pepper, and lime juice. Stir until smooth. Stir in cilantro.
  3. Add dressing to pasta mixture and combine. Store in refrigerator.

 

Hot Crab Dip and Reflecting on the Past Six Years

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