MY BIG FAT GREEK BURGERS
Steps:
- Click here to see how she does it.
- In a small bowl, stir together the yogurt, oil, lemon juice, garlic, dill, and salt and pepper.
- Heat 2 teaspoons of oil in a nonstick skillet over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Remove the pan from the heat. Add the feta cheese, dill and 1/4 teaspoon black pepper and stir to combine.
- Divide the turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Put 2 tablespoons of the spinach-feta mixture onto half of the patties. Top with remaining patties working the turkey around the edges to seal burgers closed. Season the burgers on both sides with the salt and remaining 1/4 teaspoon pepper.
- Spray a nonstick grill pan with cooking spray and heat over medium-high heat, or prepare the grill. Grill the patties until cooked through, about 5 minutes per side.
- To serve, place a burger on the bottom half of each bun, top with about 2 tablespoons of yogurt sauce, then 2 or 3 cucumber slices and a lettuce leaf. Top with the other half of the bun and serve.
Nutrition Facts : Calories 360, Fat 10 grams, SaturatedFat 2.5 grams, Cholesterol 65 milligrams, Sodium 650 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 42 grams
GREEK-STYLE CHICKEN BURGERS
The original recipe for these burgers called for lamb or beef, but I decided to try ground chicken to decrease the fat. The sauce easily doubles as a flavorful dip for veggies and pita chips. -Judy Puskas, Wallaceburg, Ontario
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, mix the sauce ingredients; refrigerate until serving. , In a large bowl, combine the first seven burger ingredients. Add chicken; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. Serve on buns with lettuce, tomato and sauce.
Nutrition Facts : Calories 350 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 732mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
ULTIMATE GREEK BURGERS
The amount of flavor these Greek Burgers pack is simply out of this world! Juicy, succulent and mega flavorful, these burgers are a total showstopper!
Provided by Kimberly Killebrew
Categories Main Course
Time 20m
Number Of Ingredients 16
Steps:
- Combine the meat, red onion, parsley, pine nuts, sun-dried tomatoes, garlic, feta cheese, salt and Greek seasoning in a mixing bowl. Work with your fingers until the mixture is thoroughly combined. Form into 4 patties. Grill or pan fry over medium-high heat for 2-3 minutes on each side or according to desired doneness (is using poultry or pork, make sure it's thoroughly cooked through). If you're cooking them on the stovetop, I like to use the Lodge Cast Iron Grill Pan to get those pretty grill marks.
- Arrange some arugula leaves on the bottoms of each hamburger bun and place the patties on top. Top with tomatoes, red onions, tzatziki sauce, and crumbled feta cheese. Place the top bun on each burger and serve immediately with extra tzatziki sauce.
Nutrition Facts : Calories 456 kcal, Carbohydrate 27 g, Protein 27 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 89 mg, Sodium 621 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
GREEK BURGERS
My mother never really cooked ground meat, but I have given these burgers the flavor of her Greek cooking. I like a lot of pepper on mine, coating each side liberally, but the kids prefer these burgers with just a very little finely ground pepper. Serve with a garlic mayonnaise.
Provided by Bosco
Categories World Cuisine Recipes European Greek
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- In a small bowl, mix together mayonnaise and minced garlic. Cover, and refrigerate for at least 1 hour.
- Preheat grill for high heat.
- Mix together lamb, breadcrumbs, fennel, shallot, oregano, and salt. Form into 3/4-inch-thick patties, and sprinkle black pepper over each.
- Brush grate with olive oil, and place burgers on grill. Cook for 3 to 5 minutes per side, turning once, or until done. Serve on buns with garlic mayonnaise.
Nutrition Facts : Calories 478.6 calories, Carbohydrate 26.2 g, Cholesterol 81.1 mg, Fat 30.4 g, Fiber 1.8 g, Protein 23.9 g, SaturatedFat 8.8 g, Sodium 558.6 mg, Sugar 0.5 g
MINI HAMBURGERS
Reports Judy Lewis of Sterling Heights, Michigan, "I guarantee these will be the first snack cleared from your table."
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 40 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in butter. Transfer to large bowl; add egg and seasonings. Crumble beef over mixture and mix well. Spread over bottom halves of the buns; replace tops. Place on baking sheets; cover with foil. , Bake at 350° for 20 minutes or until meat is no longer pink. If desired, place a cheese square and pickle on each hamburger; replace tops and foil and return to the oven for 5 minutes.
Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 180mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
MINI CHEESEBURGERS
These yummy mini cheeseburgers are topped with cheese and ketchup and served over rice or noodles.
Provided by Donelle
Categories 100+ Everyday Cooking Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Mix ground beef, 1/2 cup ketchup, 1/2 cup shredded cheese, egg, and garlic powder in a large bowl. Form mixture into 1 inch balls, and gently press onto prepared baking sheet to form mini-burgers.
- Bake in preheated oven for 20 minutes. Spread remaining ketchup on burgers, and sprinkle with remaining cheese. Return burgers to the oven, and bake until cheese is melted and bubbly, about 5 minutes.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 11.9 g, Cholesterol 149.5 mg, Fat 23.8 g, Fiber 0.2 g, Protein 31.6 g, SaturatedFat 11.2 g, Sodium 725.4 mg, Sugar 10.5 g
MINI GREEK BURGERS
Take a taste trip to the Mediterranean in 30 minutes! Mini burgers are topped with a creamy yogurt sauce, cucumber and onion.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 16
Number Of Ingredients 17
Steps:
- In small bowl, mix sauce ingredients. Cover; refrigerate until ready to use.
- In large bowl, mix burger ingredients until well mixed. Shape beef mixture into 16 patties, about 1/4 inch thick.
- Place 8 patties in 12-inch nonstick skillet; cook over medium-low heat about 3 minutes. Turn patties; cook 2 to 4 minutes longer or until meat thermometer inserted in center of patties reads 160°F. Remove patties from skillet; cover to keep warm. Repeat with remaining patties.
- With serrated knife, cut pita breads in half horizontally. Place patties on bottom halves of breads. Top each patty with about 2 teaspoons sauce, several slices of cucumber and strips of onion. Cover with top halves of breads. Serve immediately.
Nutrition Facts : Calories 90, Carbohydrate 8 g, Cholesterol 20 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Sandwich, Sodium 190 mg, Sugar 1 g, TransFat 0 g
IMPOSSIBLY EASY MINI GREEK BURGER PIES
Looking for a delicious baked dinner made using Original Bisquick® mix? Then check out these Greek pies filled with ground beef, onion and bell pepper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Cool 5 minutes; stir in red pepper flakes, roasted red peppers and feta cheese.
- In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
Nutrition Facts : Calories 270, Carbohydrate 13 g, Cholesterol 125 mg, Fat 1 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Mini Pies), Sodium 350 mg, Sugar 6 g, TransFat 1 g
MINI CHEESEBURGERS
Use your broiler instead of the outdoor grill to make these cheeseburger sliders and get your summer fix any time of year.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 8
Steps:
- Heat broiler, with rack in top position. Divide beef into 8 balls. Press each lightly to form 1/2-inch-thick patties and season both sides with salt and pepper. Broil patties about 5 minutes for medium. Remove from oven and top each with a cheese slice. Broil until cheese melts, about 1 minute.
- Serve burgers on rolls with lettuce, tomato, pickles, and mustard.
Nutrition Facts : Calories 177 g, Fat 6 g, Fiber 3 g, Protein 16 g
MINI CHEESEBURGERS
Steps:
- To make cheeseburgers: In a bowl, mix ground beef, salt and pepper. Shape 1/4-ounce at a time into 1 1/2-inch patties. Broil or grill 30 seconds per side.
- To assemble: At serving time, preheat oven to 350 degrees F. Slice buns in half. Layer ketchup, tomato and lettuce on each bottom half. Place burgers on baking sheet; top each with a slice of cheese. Bake until cheese melts, 2 to 3 minutes. Place in buns and serve.
- To make the basic bread dough: In a small bowl, mix yeast, 1/2 teaspoon of sugar and 1/2 cup warm water. Let sit until foamy, about 5 minutes. In bowl of electric mixer fitted with a paddle, beat remaining 1 1/4 cups warm water, egg, powdered milk, 2 tablespoons sugar, salt and 1 cup flour. Beat until smooth and creamy, about 7 minutes. Add yeast mixture; beat on medium. On medium-low, beat in 3 1/2 cups flour, 1/2 cup at a time, until dough comes together (it will be sticky), about 2 minutes. Switch to dough hook. Gradually add butter; beat until dough is soft and sticks to fingers slightly, about 7 minutes. If dough is too wet, add 1/4 cup flour. On lightly floured surface, knead dough several turns into a ball. Cover dough with plastic. Let stand in warm place until it doubles in size, about 1 hour.
- Preheat convection oven to 350 degrees F.
- Coat parchment lined baking sheet with cooking spray. Roll dough into 3/4 inch balls; place 1 1/2 inches apart on baking sheet. Cover with plastic wrap lightly coated with cooking spray. Let stand on a warm place until doubled in bulk, about 20 minutes. Brush egg wash over dough; sprinkle with poppy seeds. Bake until golden brown, 8 to 10 minutes, rotating pan half way through. Cool buns on rack.
MINI MONSTER BURGERS
Bring burgers to life with these mini monsters! Perfect for Halloween or a kids party, they're easy to make and lots of fun
Provided by Cassie Best
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Line a baking tray with foil and drizzle with a little oil. Arrange the meatballs over the tray, spaced apart, and squash into flat patties using the palm of your hand. Turn the patties over and rub in the oil, then bake for 15 mins.
- Meanwhile, top the base of each roll with a small lettuce leaf. Halve the cheese slices lengthways in a zig-zag to make 'teeth', then cut in half again crosswise so you have eight rows. Cut the cucumber into thin slices on the diagonal to make tongues. Push a cocktail stick into each of the cornichons, lengthways, to make the horns and halfway through the olives to create the effect of eyeballs on stalks.
- Add a burger patty to each of the lettuce-lined buns, followed by a cucumber tongue, cheese teeth and drizzle of ketchup, then sandwich with the tops of the buns. Stick the olive eyes and cornichon horns into the tops of the buns.
Nutrition Facts : Calories 205 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium
MINI CHEESEBURGERS
Discover a new way to prepare and enjoy an American favorite with these baked Mini Cheeseburgers. Cut hot dog buns in thirds, portion the beef, add cheese and throw them in the oven. No flipping! Watch the video to see how to prepare these baked Mini Cheeseburgers step by step.
Provided by My Food and Family
Categories Home
Time 50m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Mix first 4 ingredients just until blended.
- Arrange bottom halves of buns, cut sides up, in 13x9-inch baking pan sprayed with cooking spray. Spoon about 1 Tbsp. meat mixture onto each; flatten with spatula. Top with pickles, Singles pieces and tops of buns; cover.
- Bake 30 to 35 min. or until meat mixture is done.
Nutrition Facts : Calories 160, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
GREEK BURGERS
Make and share this Greek Burgers recipe from Food.com.
Provided by Bekah
Categories Lunch/Snacks
Time 14m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Divide meat into four portions and form into half-moon-shapedpatties to fit on half a pita bread.
- Use a fork to mash the garlic with butter in small bowl; set aside.
- Heat olive oil in skillet over medium-high heat.
- Add mushrooms, onion, salt and pepper; cook until tender, about 5 minutes.
- Keep warm.
- Prepare a charcoal or gas grill for cooking.
- Spray grill rack withnon-stick cooking spray.
- Cook patties to desired doneness.
- (Can be done in a covered grill. For medium rare, cook about 4 minutes on one side; turn and cook 4 minutes more.) During the last few minutes of cooking, brush one side of each pita with the garlic butter and place, buttered side down, on the outer edges of the grill to toast lightly.
- Place a pita, toasted side up, on a serving plate.
- Place a patty on one half.
- Top patty with 1 tablespoon feta cheese.
- Place part of the mushroom mixture on the other half of pita.
- Repeat to make4 sandwiches.
MINI BURGER BUNS RECIPE BY TASTY
If you're looking to go the extra mile and make hamburger buns from scratch, try out this recipe! It's easy and the results are impressive. After the buns come out of the oven, we brush them with melted butter to make them even more delicious. We turned these into mini buns, but if you want to make regular-sizes buns, just divide the dough into 8 equal portions and bake for 15-18 minutes instead.
Provided by Katie Aubin
Categories Appetizers
Time 2h10m
Yield 80 mini buns
Number Of Ingredients 9
Steps:
- Add the lukewarm water to a 2-cup liquid measuring cup or medium bowl. Add the yeast and sugar and stir to combine. Let sit for 5-10 minutes, until frothy and doubled in volume.
- In a large bowl, whisk together the flour and salt. Add the butter, egg, and the yeast mixture and stir with a rubber spatula into a shaggy dough.
- Turn the dough out onto a clean surface and knead until smooth and soft, about 4 minutes. Place the dough in a clean large bowl lightly greased with nonstick spray and cover with a towel. Let rest until in a warm place until doubled in size, about 1 hour.
- Preheat the oven to 400°F ( 200°C). Line a baking sheet with parchment paper.
- Lightly grease a clean surface and place the dough on top. Pat down with your hands to about ¼-inch thick. Use a ¾-inch (2-cm) round cutter to cut out small circles. Place on the prepared baking sheet.
- Brush the tops of the buns with melted butter, then bake for 7-10 minutes, or until the tops are golden brown.
- Remove the buns from the oven and brush with more melted butter while they are still warm. Let cool for at least 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 28 calories, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
THE BEST "MINI BURGERS" YOU WILL EVER TASTE
These mini burgers are so good! The recipe comes from the Neely's. Everyone I have made these for starts craving them and wants more and more. Try these as the recipe is written for the best results and then change it up if desired. I have to tell you, I don't like mustard and I love cheese. This uses dijon mustard and does not have cheese. I even tried them with the cheese and didn't like them as well. Hope you enjoy!
Provided by quick meal
Categories Lunch/Snacks
Time 20m
Yield 12 burgers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix hamburger, onion powder and salt and pepper to taste. Form into several mini burgers.
- Put burgers on grill or skillet. Add red onion slices around burgers to allow them to cook in the hamburgers juices.
- While burgers cook, mix mayo, dijon mustard, cayenne pepper and salt and pepper to taste.
- Remove burgers and onions when done. Drain grease from skillet. Toast buns in the skillet until they are the desired toastiness.
- Put mayo mix on bottom bun. Put burger on top of mix and top with onion and top bun.
- Enjoy.
MINI GREEK LAMB BURGERS
These lamb sliders are topped with cool and creamy tzatziki for a Greek twist on a classic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Heat grill or grill pan to high. Make tzatziki: In a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover, and refrigerate until ready to use.
- Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about 3/4 inch thick. Grill until medium-rare, 2 to 3 minutes per side.
- To serve, warm pitas on the grill or directly over a gas burner, turning occasionally. Halve pitas, and fill with burgers, tomato, and tzatziki.
Nutrition Facts : Calories 541 g, Fat 24 g, Fiber 2 g, Protein 37 g
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- Grate the onion, garlic and tomato in a mixing bowl. Add the oregano, salt, pepper, olive oil, egg and mix using a whisk.
- Add the minced beef and breadcrumbs and mix thoroughly using your hands. If the mixture is too sticky add some more breadcrumbs till the mix is solid. Pre-heat the oven to 200C. Leave the mixture in the fridge to rest for 10-15 minutes, while the oven is heating to temperature.
- Knead the mixture in flat round hamburgers. Pre-heat some olive oil or rapeseed oil (for crispier results) in a pan and shallow fry for 1 minute on each side to lock in the flavours.
- Place the burgers on a large baking tray and cook in the oven for 20 minutes. Once ready, remove tray from the oven and let the meat rest for 5 minutes.
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