I love a good Greek salad. I also love a good burger. So why not combine the two?
Burgers and salads are two foods that epitomize summer to me (and fruit of course), and at this time of year, I really can’t get enough of either. I basically copied the flavors of this Greek-inspired burger patty I made around this time last year, but instead of slathering it in tzatziki sauce and french fries, I went a little bit healthier of a route. Full of dried oregano, a little bit of rosemary, plenty of salt, a little bit of olive oil, grated onion and garlic, there is some serious flavor packed into one small patty, and all of it replicates gyro meat I gorged on a little over a year ago in Greece.
After the burgers are grilled, they’re topped with the classic Greek salad components — sliced tomatoes, cucumbers, super thinly sliced red onions and of course, crumbled feta cheese. And because a Greek salad isn’t a Greek salad to me without kalamata olives, I used some of this leftover olive tapenade to slather on the toasted bun. Of course, you don’t need to make your own tapenade, but it’s a nice dip to have on hand anyways.
Could this BE anymore summery to you??
I’m off to the beach for the next week, and while I’ll still be posting two recipes next week, you can also follow me on Instagram to see loads of pictures of water, sun and sand.
Eh, who am I kidding, why you want to be taunted with that???
Have a great weekend!
- 1 pound ground beef
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary
- 1 heaping teaspoon salt
- 1 teaspoon olive oil
- ½ onion, grated
- 2 garlic cloves, grated
- 4 thick slices tomato
- ½ cup sliced cucumber
- ¼ cup sliced red onion
- ½ cup olive tapenade
- 4 egg buns
- In a bowl, mix together ground beef, oregano, rosemary, salt, olive oil, onion and garlic. Form into four patties. Grill over a medium-high heat until medium-well, about 4-5 minutes per side.
- Spread olive tapenade on bottom bun, top with patty, followed by tomato, cucumber and red onion. Season with salt and pepper.