Chef Dez on Cooking: Go Greek for summer

 

Outdoor cooking is one of the best ways to embrace and celebrate the warmer temperatures now coming upon us. 

Greek cuisine is one of my all-time favourites, and this personal recipe of mine for Greek Burgers is sure to be a hit at your next backyard cookout. 

Feel free to replace the lamb with beef, if you’re not a lamb lover – but I personally love the flavour of lamb in this recipe. 

Fresh herbs are a must. This is not a recipe for utilizing your spice rack. Happy cooking!

 Greek Lamb Burgers

Originally prepared for Lepp Farm Market – www.leppfarmmarket.com 

Recipe created by Chef Dez – www.chefdez.com

Ingredients

500g lean ground lamb (or lean ground beef)

1 large egg

7 garlic cloves, crushed to a paste

3 tbsp finely chopped fresh oregano

2 tbsp finely chopped fresh rosemary

1 tsp salt

1/2 tsp ground pepper

100g feta cheese, crumbled fine

Mix all ingredients in a bowl and divide equally into four portions. 

Shape each portion into a burger patty.

On a preheated BBQ, grill the burgers over medium heat until cooked through, or alternatively, in a preheated pan over medium heat. Approximately 4 to 5 minutes per side, but an instant-read thermometer is the way to go: 71ºC (or 160ºF).

Serve with Tzatziki and lettuce – and optional tomato – on your favourite burger buns.

Makes 4 burgers

 Greek Tzatziki

Recipe created by Chef Dez  

– www.chefdez.com 

 1/2 long English cucumber, grated

250g plain yogurt

2 garlic cloves, crushed to a paste

1 tbsp finely chopped fresh dill

1/2 tbsp extra virgin olive oil

Salt and pepper to season

Do not peel the cucumbers, as the skin adds a lot of colour.

Put grated cucumbers in a clean towel or cheesecloth and squeeze to remove moisture.

Place drained cucumbers in a bowl, and add all the other ingredients; stir to combine.

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