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My Big Fat Greek Burger!

Hello, I was told by several fans of my Greek burgers to enter this contest. I created this burger about 2 years ago when adding a little bit of everything from my "fridge" to ground beef. I've never been a fan of boring food, and hamburgers have gotten a bad rep for that. I have worked as a waitress for 12 years and at most eateries people frequent, burgers are the same. It's basically shaped ground beef, grilled and topped with generic, typical toppings. Hopefully when you veiw the ingrediants of my burger, you will visualize the fun summer flavors that are married with the ground beef. What else would go better with this, than a great wine! :)


2 Lbs Ground beef (85/15 works best)
1 1/4 C. Fresh Mint (minced)
2 C. Fresh Spinach (chopped)
1 1/2 C. Fresh Onion (minced)
3/4 C. Fresh Garlic (minced)
1/2 C. Fresh Parsley (chopped)
1 C. Gorgonzola Cheese (crumbled small)
1/2 C. Peccorino Romano Cheese (ground)
1 C. Sun Dried Tomato Pesto
1/4 C. Coarse Pepper
1/4 C. Kosher Salt
1 Large Egg


In a large mixing bowl, blend ingredients together. Make sure that all are equally blended. Form into patties aprox. 4 inchs round and 1 inch wide. Set grill on med heat. After grill has reached the proper tempature, spray with a non stick spray and gently place burgers on grill.. DONT TOUCH THEM!Allow them to cook for at least 3-5 min. before flipping them. As with any red meat, it is most flavorfull when cooked to a medium temp. Enjoy with a fresh, bakery keiser bun, and top with anything you wish.


I prefer to use organic beef, but non organic will due fine. Buffalo and Ostrich meats are also excellent beef choices for these burgers. They add huge amounts of protein and less sat. fat. Please be aware that with buffalo and ostrich meats they will not taste good if cooked well done. This burger is a fool proof recipe that adds an impressive twist to an ordinary burger, and is an excellent way to get children to eat there veggies. It also goes remarkably well with sweet potato fries and roasted rosemary potatoes. I also add steamed broccoli and sweet corn on the cobb. Don't forget the wine! ENJOY! :)