Okay, so I haven’t tried this yet… but it is playing off of the Lamb burgers with Gorgonzola… You can substitute any ground meat for the beef. If your grocery store doesn’t already grind up all kinds of meat, ask them to. If you use pork, turkey or chicken though, make sure you cook them longer.
Greek Cheeseburgers
From Good Housekeeping
triple-tested at the Good Housekeeping Research InstituteServe patties on buns with lettuce, tomato, and some yogurt sauce. Pass remaining yogurt sauce.
There’s a taste of the Mediterranean in every bite of these savory burgers seasoned with feta cheese, cumin, and mint. The cucumber-yogurt topping also makes a great veggie dip.
| INGREDIENTS | conv. chart | U.S. | Metric |
| 1 pound(s) | lean (90%) ground beef |
| 4 ounce(s) | crumbled feta cheese |
| 1 teaspoon(s) | ground cumin |
| 1 teaspoon(s) | dried mint |
| 1/2 teaspoon(s) | salt |
| 1/2 teaspoon(s) | coarsely ground black pepper |
| 2 | green onions, thinly sliced |
| 1/4 | English (seedless) cucumber, unpeeled and cut into 1/4-inch dice |
| 1 clove(s) | garlic, crushed with garlic press |
| 1 container(s) | (8 ounces) plain low-fat yogurt |
| 4 | hamburger buns |
| 4 | Romaine lettuce leaves |
| 1 large | tomato, thinly sliced |
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DIRECTIONS
- In medium bowl, combine ground beef, feta, cumin, and mint just until blended; shape into four 4-inch round patties. Sprinkle patties with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Heat nonstick 12-inch skillet over medium-high heat until very hot. Add patties and cook 8 to 10 minutes for medium or until desired doneness, turning patties over once.
- Meanwhile, prepare yogurt sauce: In small bowl, combine green onions, cucumber, garlic, yogurt, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Makes about 1 1/2 cups.
