The Pembrooke’s Greek Burgers

If you want to take a detour from the traditional cheeseburgers served on the Fourth of July, these Greek burgers may be worth a try. They’re simple to prepare, and the flavor from the briny feta and creamy freshness of the Tzatziki brings out the best in the lamb meat. I went all the way serving it on pita bread, but a brioche roll will work just as well. 

God Bless the USA.

The Pembrooke’s Greek Burgers

Serves four

16 ounces ground lamb

3/4 cup crumbled feta cheese

1 teaspoon dried oregano

1 teaspoon Kosher salt

1 teaspoon coarsely ground pepper

2 tablespoons olive oil

8 ounces prepared Tzatziki

1 tablespoon finely chopped cucumber

2 teaspoons chopped fresh mint

Block feta cheese, sliced into 1/4 inch slices

Thinly sliced cucumber slices

Thinly sliced tomato

Thinly sliced red onion

Pita bread (unpocketed if you can find it)

Cut the edges off the pita bread to make the rounds smaller to hold a burger. Place the Tzatziki in a bowl and mix in chopped cucumber and mint. Set aside.

In a large bowl, combine the ground lamb with the crumbled feta, oregano, salt, pepper and olive oil. From this mixture make four burgers. Grill the burgers on medium heat about 5-6 minutes per side for medium rare. Place the slices of pita bread on the grill for a minute to warm them. 

Place a burger on one half of a pita bread and top with a slice of feta cheese, tomato, red onion, cucumbers and a generous spoonful of Tzatziki sauce. Top the burger with another piece of pita bread. Serve with pickle or cucumber spears.