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Mediterranean Pocket Bread Burger

My love of Medeterranean flavors inspired this recipe, a little bit like a Turkish meatball and a little bit like a falafel. It is a fresh, light rendition of the classic hamburger. Unique and full of flavor.


18 ounces ground beef
6 ounces ground lamb
2 teaspoon minced garlic
1 Tablespoon cumin
1/4 cup lime juice
1/4 cup finely chopped red Spanish onion
12 ounces of any goat cheese
salt pepper
four sliced sections of Spanish onion sections SOAKED IN 1/2 cup Balsamic vinegar
1 1/2 cups plain yogurt
1/2 cup peeled, chopped cucumber
1/4 cup lemon juice
6 "pockets" of pocket bread
6 slices of tomato


BURGER PATTIES Combine ground beef, ground lamb, garlic, cumin, lime juice, and onion. Divide into equally into six meat balls. Divide each meatball in half again and flatten. Sprinkle one of each of the flattened patties with goat cheese and press together to create a single, stuffed goat cheese patty. Add salt and pepper. CUCUMBER AND YOGURT SAUCE Combine yogurt, cucumber, lemon juice and 1/2 teaspoon salt. Set aside. GRILL Onto the grill place the red onion slices that have soaked in Balsamic vinegar. Turn over as rings begin to turn dark brown in color.* Place the Mediterranean burger patties onto the grill. Turn after 3 to 4 minutes. *Note that the onion will take about 5 more minutes than the patties so plan accordingly. TO ASSEMBLE Cute the end of pocket breads, leaving an opening just large enough for the burger to be inserted. Separate the rings of the grilled onion and place desired amount on burger. Add sliced tomato and 1/4 cup cucumber yogurt sauce.


I like to serve the Mediterranean Pocket Bread Burger with a green salad, a Greek salad, or tabbouleh. And of course, a bottle or two of Sutter Home wine (the Cabernet is my favorite!) This is also good served on ciabatta rolls that have been brushed with olive oil and toasted on the grill.