Greek Burger

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Greek Burger – By Kiran S.

Tzatziki and cucumber slices line the bottom of the toasted brioche bun for moisture and crunch. The bison burger is made with fresh onion, garlic, rosemary, thyme, and oregano, lemon zest and juice, and salt and pepper. It is stuffed with grilled, squeaky halloumi cheese and crispy buffalo bacon for a smoky, salty, melty and crunchy moment in the bite. Another dab of tzatziki goes on top of the burger to anchor down some sprouts for another earthy textural element. Then, a rustic, chunky hummus/tabouli combination with smashed and whole chickpeas mixed with cherry tomatoes, garlic, scallions, lemon, and parsley tops it off for a creamy, yet toothsome addition. Flavor and texture overload! Yummmyyyyyy!

Rustic hummus/quinoa tabouli:
2 cans garbanzo beans, Rinsed and drained
0.5 cup tahini
0.5 cup lemon juice (More or less to taste)
0.5 cup EV olive oil
4-6 cloves garlic, minced
Salt and pepper to taste
Mix
Remove about 1/3 of this mixture-Crush and until creamy
Combine back with the rest of the mixture

Add:
1 pt cherry tomatoes, quartered
0.5-1 bunch parsley, chopped
3-4 green onions, sliced (white and green)
0.5-1 cup cooked quinoa
Mix

Tzatziki:
1 cup plain Greek yogurt
2 mini Persian cucumbers, finely chopped
2 sprigs of dill, finely chopped
Salt and pepper to taste
2 tsp Lemon juice
Pinch of lemon zest

Burger:
1 lb ground Buffalo
About 1 tbsp each fresh rosemary, thyme, oregano
1 med onion, diced
4 cloves garlic, diced
1 tsp lemon zest
1/3 cup lemon juice
Salt and pepper to taste
Mix

Fry buffalo bacon in a skillet with olive oil until crispy, chop
Grill 1/4 inch slices of halloumi cheese until soft, chop
Form burgers stuffing halloumi and buffalo bacon in center
Grill 5 min per side
Toast brioche buns

Layer:
Bottom bun
Tzatziki
Thinly sliced cucumbers
Burger
Tzatziki
Sprouts
Rustic hummus/quinoa tabouli
Top Bun

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