- 45 minutes
- 10 minutes
A friend of mine used to run a downtown restaurant near me, and even though he was of Greek heritage, he didn’t have anything ethnic on his menu. So when I got back from a trip to Europe, I told him about this burger I had eaten. We came up with the recipe together, and I’ve added a few flairs like an easy home-made refrigerator pickle and a smooth tzakziki sauce. Sadly, the restaurant is under different management now and the “Big Greek” no longer on the menu, so I’m sure the real Big Greek won’t mind me sharing it now. You can take some shortcuts if you like. Buy a tzatziki sauce at the grocery if you can find it, or use store-bought pickles or roasted red pepper from a jar, but these are all easy enough to make and the fresg taste is worth the extra effort.
Turn gas on outdoor grill. Place whole red pepper over the flame. Turn frequently as the skin blackens and blisters.
Cut the cucumber into thin slices. Chop enough to make about 1/4 cup.
Spread the remaining slices in a shallow bowl. Sprinkle with sea salt and fine ground pepper, then coat with balsamic vinegar. Put in refrigerator and stir occasionally.
Mix the chopped cucumber, oregano, garlic and lemon juice with sour cream. Stir well and set aside in refrigerator.
- In mixing bowl, combine ground lamb, feta cheese and chopped onion by hand until thoroughly mixed.
- Shape into patties and set aside.
By now, your red pepper should be about ready to roast. It should be covered with blisters and charred spots. If not, finish roasting it before you add the burgers to the grill. Plunge into cold water after removing it from grill.
Place burgers on grill and cook to desired doneness.
While burgers are cooking, remove the skin from the red pepper and rinse in cold water. Slice into thin strips.