Greek Burgers. Opa! I can’t say “Greek burgers” without hearing the words in my head, spoken in the voice of one of the uncles from “My Big Fat Greek Wedding”. Pass the Windex!
Jump to RecipeThis dish was inspired by another trip to Santorini. One of our teenage sons was craving a burger. You know, just a plain old, normal, American style burger. When his meal arrived, it was not what he expected–but a family favorite was born.
The restaurant proudly described the dish as a blend of meats, seasoned, and stuffed with cheese and they did not disappoint. The football-shaped burgers fit perfectly into a wedge of pita bread. Add a dollop of tzatziki and maybe a cucumber salad on the side and you will say “Opa!”, too!
Ingredient Notes
Meat: I generally use lamb and beef, but feel free to substitute pork for part of the total. Because ground lamb tends to have a higher fat content, it’s ok to use leaner (90%) beef. If you think you don’t like lamb, or haven’t really tried it, this is a good recipe to test the waters. You might be surprised!
Cheese: I always use Laughing Cow Creamy Light Swiss Cheese. It is soft and easy to shape in the burgers, but holds together pretty well once cooked. Besides, each box has eight wedges which will yield 16 2oz burgers–exactly the same as the two pounds of meat. Perfect!
