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The Mediterranean Burger

Tired of making the same ol’ classic cheeseburger? Try this remixed recipe for a fresh and lighter Spring and Summertime burger.

If anyone knows how to cook a mean burger, it's my mother. She makes them once a week and they can be described as nothing less than works of art. Living with her, it’s hard for me to make my own version of the “Clara Burger” – as she so affectionately calls them (after her grandmother Clara's infamous burger recipe) – but when I saw the Mediterranean burger on the menu at Busboys and Poets, I knew I had to give this one a whirl for myself.

As an ode to my mother’s deliciously mouth-watering burgers, combined with a new spin on our Greek roots, this Mediterranean burger transforms your greasy summer staple on the grill, to something with a little bit more of a fresher feel (that's the parsley) by nixing the bun and subbing mayonnaise for tzatziki sauce instead.

You’ll need:

(Serving size: 1 burger. Adjust measurements as you see fit, or for more burgers.)

  • 1 tbsp fresh parsley, chopped
  • 1 tbsp red onion, chopped
  • ½ tsp fresh garlic, chopped
  • ½ tsp soy sauce
  • ½ tsp Worcestershire sauce
  • 1 tbsp butter
  • ½ tsp olive oil
  • ¼ lb. ground beef
  • 1 pita bread
  • Tomatoes
  • Arugala
  • Salt + pepper
  • 1 slice havarti cheese

Begin by chopping your fresh parsley, red onion and garlic. Add your ¼ pound of ground beef (about a handful) to a bowl, and add your parsley, red onion and garlic. Drizzle a bit of Worchestershire sauce and soy sauce to the meat, along with salt and freshly ground pepper. Mash, mold and combine all ingredients together with the ground beef in the bowl using your hands.

Once you’re satisfied that everything has been worked well into the meat, create a nice round patty in your hand. Add your butter and olive oil to a non-stick pan on medium heat. Cook your burger for about 10-15 minutes on medium heat, or for however long you like your meat to be cooked. When you think the burger is almost done, add your cheese and cook for another 2-3 minutes.

Add your burger to a whole-wheat pita filled with a hefty amount of arugula, heirloom tomatoes and tzatziki sauce (or Greek yogurt). Close and enjoy the interesting mix of flavors exploding in your mouth, as the warm and creamy burger mixes with the cold yogurt sauce and fresh greens.

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