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Tag: fresh oregano

Greek Style Lamb Burgers with Olive Mayonnaise

This is a great recipe to make for the long weekend. It is not your typical burger. It is made with lamb and super flavorful. You can substitute beef or turkey if lamb is not preferred… and don’t forget to make those yummy fries from yesterday…

  • 2 pounds ground lamb
  • 1 tablespoon fresh oregano
  • ½ cup fresh parsley
  • 1 large shallot
  • 2 garlic cloves
  • ½ cup feta crumbles
  • 2 teaspoons salt

Process the oregano, parsley, shallot and garlic in a food processor. Add the mixture to a bowl with the ground lamb. Add the salt and feta and mix and keep for an hour (it can be marinated the night before as well).

Form into 6 patties and keep aside.

Olive Mayonnaise

  • ¼ cup mayonnaise
  • ½ cup Greek yogurt
  • ¼ cup olives, chopped fine
  • 1 garlic cloves, minced
  • 1 teaspoon salt
  • Juice of half a lemon

Mix all the ingredients in a small bowl. Keep aside.

  • 6 focaccia rolls

Grill the burgers and place them on toasted focaccia rolls. Add the olive mayo and serve with potatoes and a salad.

 

 

Greek Style Oven Fries with Oregano and Lemon Zest
  • 6 to 8 medium yellow skinned potatoes, cut into wedges
  • 1 large foil lined cookie sheet
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt

Preheat oven to 375 degrees F convection for 400 degree F regular.

Add the potatoes to a large saucepan filled with water. Bring to a boil. Turn heat off, drain the water and return to the pan and let the potatoes dry.

Transfer to the lined cookie sheet. Add the olive oil and salt. Mix well and roast in oven for 45 minutes to an hour till the wedges are golden brown and crispy.

Topping

  • Zest of one lemon
  • 1 tablespoons fresh oregano, minced
  • 2 garlic cloves, minced
  • Salt

Transfer the hot potatoes into a large bowl. Add the lemon zest, oregano and garlic and toss well. Add more salt if needed. Serve immediately!

 

Greek Style Turkey Burgers

Greek Style Turkey Burgers

  • 2 pounds dark meat ground turkey
  • ½ cup pitted kalamata olives
  • 2 tablespoons fresh oregano
  • 4 garlic cloves
  • 1 medium shallot, chopped
  • 2 teaspoons salt
  • 2 eggs, beaten

Process the olives, oregano, garlic and shallot in a food processor till chopped well. Add the mixture to the ground turkey with the salt. Add the eggs and mix well. Transfer the mixture to the fridge for a couple of hours.
Form into 8 patties and keep aside.
Grill the burgers till cooked well inside.

Tzatziki Sauce

  • ½ cup non-fat Greek yogurt
  • 1/3 cup grated cucumber with excess water squeezed out
  • 2 garlic cloves, grated
  • Juice of half a lemon
  • 2 to 3 teaspoons salt

Mix the yogurt, garlic, lemon juice and sauce in a small bowl. Assemble burgers on toasted ciabatta rolls with a generous dollop of Tzatziki sauce and serve.

Greek Meatballs- Revisited

Greek Meatballs Revisited My daughter loves meatballs. Whenever I ask her to guess what is for dinner- inevitably, she guesses spaghetti and meatballs.

We had family coming over and I asked my daughter for suggestions for a meal- of course she asked for meatballs. She requested the Greek ones I had made a while ago. I don’t like to repeat a recipe if I don’t have to .. so I started thinking about how to make these meatballs different from the ones I made before. While looking at the previous recipe, I realized I did not use any kalamata olives. That was it- I decided to add some into the meat mixture. The combination of the feta and olives made the dish deliciously salty and nutty.

It was a big hit. I served it with spaghetti, a big green salad and garlic bread. My daughter thought it was a perfect meal…
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