Grecian Ouzo Burgers with Feta Tzatziki Sauce

Debbie Reid


I love all the flavors in this burger - using a thinner type of "bun" really lets the flavors shine through. I also like to serve small glasses of Ouzo with the burgers.

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20 Min


20 Min


Stove Top


thin slices prosciutto
1 medium
6 oz
plain greek yogurt
4 oz
crumbed feta cheese
1/2 tsp
kosher salt, divided
5/8 tsp
freshly ground black pepper, divided
6 oz
grape tomatoes, quartered
2 tsp
capers, chopped
1/2 tsp
lemon zest
1 tsp
lemon juice
1/4 c
sliced pitted kalamata olives
1/4 c
thinly sliced fresh basil
4 1/2 Tbsp
ouzo, divided
1 lb
ground round
1 tsp
minced garlic
1 Tbsp
grated onion
2 tsp
minced greek peppers, seeds and veins removed
1/2 tsp
dried oregano
4 oz
sliced fontina cheese
mini pita breads (approximately 4-inch each), split

Directions Step-By-Step

Preheat oven to 425 degrees. Lay prosciutto in a single layer onto a large rimmed baking sheet. Bake in preheated oven for 5 minutes, flip slices over, continue cooking another 5 minutes until crispy; remove from oven, set aside.
Peel and remove seeds from cucumber; shred cucumber and squeeze dry. Place into a small bowl, add in the yogurt, feta cheese, 1/4 teaspoon salt and 1/8 teaspoon black pepper; mix to combine; set aside.
In a medium bowl, place the tomatoes, capers, lemon zest, lemon juice, olives, basil, 1 1/2 tablespoons Ouzo, and 1/4 teaspoon black pepper; toss to combine; set aside.
In a large bowl, place the ground round, garlic, onion, Greek peppers, dried oregano, remaining 3 tablespoons Ouzo, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper; mix just until combined, do not overwork the meat. Form into 4 patties, slightly larger than the pita bread; set side.
Heat a large non-stick grill pan or skillet over medium heat. Add in the burgers and cook for 3 minutes; flip burgers over, squeeze the 1/2 of lemon over burgers, top burgers evenly with fontina cheese and continue to cook until burgers are cooked through and cheese has melted, approximately another 3 minutes.
To assemble, spread approximately 2 - 3 tablespoons of the tzatziki sauce onto the bottom half of each pita bread, top with a burger, 1 1/2 slices of the prosciutto, tomato/basil salad, then with the top of the pita bread. Serve with remaining tzatziki sauce on the side.

About this Recipe

Course/Dish: Beef, Burgers
Main Ingredient: Beef
Regional Style: Mediterranean