We’ve all had those low fat, low cal burgers that are like chewing on hockey puck. What if you crave a big juicy burger? My big fat Greek burgers are everything you crave with no downside.
My trick for making the right amount of meat into a big fat burger is to stuff it. And this is a fantastic stuffing that I am making just starting off with a couple teaspoons of olive oil, sautéing half an onion until it’s nice and soft and I’m going to add to that some baby spinach leaves, just give them a coarse chop here. I have two cups; just add this right to the pan with the onions. Cook for one minute until it’s wilted. Spinach is loaded with vitamin A and mineral and vitamin C and it also has a key nutrient to keep your eyes healthy.
Now, I’m going to shut off the heat and I’m going to Greek this up with some great Greek flavors. First of all, I have a quarter cup here, crumbled feta and feta is a delicious soft cheese, has a great saltiness to it. And soft cheeses like feta are just naturally have about a third less fat than hard cheese like cheddar. Fresh dill; you could also dried here if you want. Have a tablespoon, a couple turns of pepper and you don’t need salt because the feta gives you that great salty taste. I have one and a quarter pound lean turkey burger here. I divide it into four to making four burgers. Then we’re going to take each of these and make it into two patties. Sometimes it helps to wet your hands a little, it gets a little sticky. There you go.
This is the first one divided in half. I’m just going to put a little bit of the filling in there, like so, just about two tablespoon. This stuffing is going to bank up the burger. It’s going to make it big and fat. It adds moisture, juiciness, flavor. Cover it up with the top burger. I’ll just kind of close it all the way around. All right, so one down, I’ll just do that rest, season them up and get them on the grill. These just need five minutes per side and they are great on their own just with some catsup but with this amazing creamy sauce, they really rock it out.
Starting with a half a cup of Greek style yogurt which is thickened yogurt, I am using non fat, two teaspoons of olive oil to make it really rich, little dill to echo the herb in the burger, two teaspoons of fresh lemon juice to give a little zing, fresh garlic, quarter teaspoon of salt, few turns of pepper. Super simple, super flavorful, it’s also wonderful as a dip with some pita chips. And I am ready to build. I’m going to start with a whole wheat bun, burger right on top of there, Greek style spinach and feta cheese with some fabulous creamy dill lemon garlic sauce, some crunchy cucumber and some lettuce.
And I just have to show you how this looks when it’s cut open because it is just incredible. Check it out. Now, that is what I call a better burger.
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