My Big Fat Greek Burger

My Big Fat Greek Burger

I know, I know, that movie has totally defined all things “Greek”.  So as with all of the other “ethnic” foods; I have no idea if this actually constitutes Greek, but, in my head and world they do!

Serves 4

1 Package extra lean ground beef (about 350 to 400 grams, up to a pound)

1/2 Cup spinach leaves sliced in a  chiffonade (ribbons)

1/2  Cup fat free plain yogurt

Zest of one lemon

2 Cloves garlic crushed

1 tsp salt

1/2 tsp fresh ground pepper

–  Mix all ingredients in a bowl and divide into 4 portions.  Roll each portion into a ball and then flatten it into the shape of a burger.  Push down on the centre to keep it from turning into a baseball once it is cooked.

–  Lightly coat the grill or pan with oil before you turn on the heat, this will keep the meat from sticking.

–  You can panfry these burgers or barbeque them just be warned that these burgers are very soft and liable to fall apart if you touch them too much so whatever method of cooking you choose be sure not to touch them until they are ready to be flipped.

–  The trick to grilling/cooking these burgers is to place them on a really hot grill, max heat for the first 30 seconds or so.  This will sear the outside making it easier to keep the burger intact when it’s time to be flipped.

–  Drop the heat to medium high or a smidge lower just make sure the meat is cooked on the inside and not burned on the outside.

–  The burgers should be ready to be flipped after about 5 to 6 minutes.

–  You can tell the burgers are cooked when the juices run clear, again about 5 to 6 minutes on each side.

Notes:

1. Again, do NOT use a spray once the heat is on (flammable!).

2. Serve on toasted whole wheat buns.

3. Garnish anyway you like but I really liked lettuce and tomato.

4.  It’s insane to top with tzatziki!