grecian ouzo burgers with feta tzatziki sauce

Name: Grecian Ouzo Burgers with Feta Tzatziki Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 6 - thin slices prosciutto; 1 medium cucumber; 6 ounce(s) plain greek yogurt; 4 ounce(s) crumbed feta cheese; 1/2 teaspoon(s) kosher salt, divided; 5/8 teaspoon(s) freshly ground black pepper, divided; 6 ounce(s) grape tomatoes, quartered; 2 teaspoon(s) capers, chopped; 1/2 teaspoon(s) lemon zest; 1 teaspoon(s) lemon juice; 1/4 cup(s) sliced pitted kalamata olives; 1/4 cup(s) thinly sliced fresh basil; 4 1/2 tablespoon(s) ouzo, divided; 1 pound(s) ground round; 1 teaspoon(s) minced garlic; 1 tablespoon(s) grated onion; 2 teaspoon(s) minced greek peppers, seeds and veins removed; 1/2 teaspoon(s) dried oregano; 1/2 - lemon; 4 ounce(s) sliced fontina cheese; 4 - mini pita breads (approximately 4-inch each), split

(1 RATING)

25 Pinches 1 Photo

Debbie Reid

Clearwater, FL

Updated on Sep 16, 2012

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.

Rate

prep time 20 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make grecian ouzo burgers with feta tzatziki sauce

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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.
Step 6

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.
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