Greek Burgers

This is my 400th post!  Have I seriously tried that many new recipes?!  Thanks for checking out my little corner of the world wide web.  It's been a fun hobby for me and I like that there are a few others who seem to enjoy the blog too . . .

Since I was ordering lamb from our butcher for Greek Nachos, I decided to go ahead and get more for these Greek Burgers since so many of the other ingredients are also the same.  I honestly can't remember the last time I made burgers, but have already planned on when we'll be having these again!  The sauce combined with the flavors in the meat was delicious.  I also sauteed some mushrooms and onions to go on top.  Yummy!

For the sauce: (We ended up with a ton of sauce.  Way more than we needed.  So unless you plan on making double the amount of burgers, I'd halve the sauce recipe)

2 jarred roasted red peppers

1/3 cucumber, peeled and chopped

1/2 cup crumbled feta cheese

1/2 cup plain Greek-style yogurt

2 cloves garlic

Juice of 1/2 lemon

For the burgers:

2 pounds ground lamb (I only used about 1 1/2 pounds and still had enough for four good-sized patties)

1 tablespoon finely chopped onion

1 tablespoon chili powder

1 teaspoon dried oregano

1 teaspoon paprika (didn't use this)

1 teaspoon garlic powder

2 pinches ground cinnamon

Salt and pepper

buns

Using a food processor, puree the roasted peppers, cucumber, feta, yogurt, garlic and lemon juice.  Refrigerate until ready to use.

In a large bowl, combine the lamb, onion, chili powder, oregano, paprika, garlic powder, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper. Form into four 4-inch patties. In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the patties and cook, turning once, for 8 minutes for medium.

Slather the sauce on the buns.  Garnish patties with cucumber, tomato, red onion, mushrooms, lettuce, red pepper . . . whatever sounds good to you!  

Greek Nachos

Another yummy recipe from Jessie.  I'll take nachos any way I can get them, and these were a tasty twist on the originals!

pita chips (I've included how I make them below)

4 ounces feta cheese

1/2 cup plain yogurt

1/2 cup chopped fresh mint (I couldn't find fresh mint for the life of me, but our sauce still tasted good)

zest and juice of 1/2 lemon

Freshly ground black pepper

1 medium onion, chopped

1/2 pound ground lamb

1 tablespoon ground cumin

2 or 3 medium ripe tomatoes, chopped

1 medium cucumber, peeled and chopped

1/2 cup calamata olives, pitted and halved (optional).

To make pita chips:Preheat oven to 375.
Pull pitas apart and cut into fourths or eighths, depending on what size you want your chips to be. Lay in a single layer on a rimmed baking sheet. Spray lightly with cooking spray and sprinkle with whatever seasonings sounds good. Garlic salt with a little pepper is my favorite.
Bake for 12-15 minutes or until browned in color.  Set aside.

In a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint and zest and juice of lemon; sprinkle with salt and pepper. Blend or process until smooth. 

Heat two tablespoons of olive oil in a skillet over medium-high and cook onions until soft, about 5 minutes. Add lamb and cumin and season with salt and pepper; continue cooking until meat is cooked through, about 5 to 10 minutes more. Put chips on a serving plate and top with lamb, sauce, tomatoes, cucumbers and olives.

Slow Cooked Lamb with Prune Gravy

Our friends have an upcoming trip to Iceland and we wanted to celebrate with them (aka live vicariously) over dinner. I heard they eat a bit of lamb over there, so I ventured out - but not too far since I used the crock pot. Anything tastes good after being simmered in a crock pot all day, right?! It was delicious. The prunes on top got a bit charred, but I did leave it on an hour too long.


2-4 pounds boneless lamb
1 tsp rosemary or thyme
1 tsp cumin
1 tsp salt
1 tsp pepper
4 cloves garlic, chopped
2 cups dried plums (prunes?!)
1/2 cup white wine (or apple juice)
1 cinnamon stick

Use a 4-5 quart crockpot. Put meat inside and rub on all sides with dry spices. Add garlic and pruned. Pour in wine and through in the cinnamon stick. Cover and cook on low for 7-8 hours, or on high for about 4.

If you want, remove meat from stoneware and make a gravy with the accumulated juices and some corn starch.