We love a good burger, and this is one of the best! The Feta Dressing makes it amazing. We suggest you try it using Lamb, but Beef is good too.
- FOR THE GREEK BURGER
1 tbsp ghee, lard, or coconut oil, for frying
454g/1 pound ground lamb or hamburger
1½ tsp fine sea salt
1 tsp ground black pepper
- FOR SERVING
6 leaves lettuce
½ cup thinly sliced red onions
¼ cup thickly sliced cucumbers
6 cherry tomatoes, sliced
½ cup Greek dressing
- In a cast-iron skillet over medium-high heat, melt the ghee.
- Form the ground meat into three patties with your hands. Season the patties on the outside with salt and pepper. Fry the burgers in the skillet until they are cooked to your liking.
- Serve each burger on two lettuce leaves, topped with sliced onions, cucumbers, tomatoes, and about 2 1/2 heaping tablespoons of the dressing.
- This dish is best served fresh, but any leftover burgers and dressing can be refrigerated in separate airtight containers for up to 3 days. Reheat the burgers for 5 minutes on a baking sheet in a preheated 180°C/350°F oven, or until warmed through.
- Recipe Notes
To keep the burgers moist, only salt the outsides of the patty. Salt extracts and dissolves some of the water from the meat proteins, causing the insoluble proteins to bind together. A lot of salt is great for making sausages, but it’s not so good for tender, juicy burgers.
3 servings per container
- % Daily Value *
- Total Fat
- Saturated Fat 4.7g 24%
- Sodium 1496mg 63%
- Total Carbohydrate
- Sugars 17.3g
- Protein 41.9g 84%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.