Greek Burgers

Flavorful grilled burger filled with pork patties - perfect for a Greek dinner that can be ready in 30 minutes. MORE+ LESS-

By Pillsbury Kitchens

May 20, 2013

lb. ground pork

(8-oz.) container plain yogurt

teaspoons chopped fresh basil

teaspoon chopped fresh oregano

3/4

teaspoon salt

1/2

teaspoon garlic powder

1/4

teaspoon pepper

1/4

cup chopped fresh parsley

tablespoons sliced green onions

3/4

teaspoon grated lemon peel

1/2

teaspoon sugar

1/2

small cucumber, sliced

medium tomato, sliced

(6-inch) pita (pocket) breads, cut in half

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1

GRILL DIRECTIONS: Heat grill. In medium bowl, combine ground pork, 2 tablespoons of the yogurt, basil, oregano, 1/2 teaspoon of the salt, 1/4 teaspoon of the garlic powder and pepper; mix well. Shape mixture into 4 oval-shaped patties, 1/2 inch thick.
2

In small bowl, combine remaining yogurt, parsley, green onions, lemon peel, sugar, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon garlic powder; mix well. Set aside.
3

When ready to grill, place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 11 to 14 minutes or until patties are no longer pink in center, turning once. Place cucumber slices, tomato slices and patties in pita halves. Top with yogurt mixture.

To broil patties, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.
One-half teaspoon of dried basil and 1/4 teaspoon of dried oregano can be used in place of the fresh herbs in this recipe.
Ground lamb, or any combination of ground beef, lamb and pork, can be used for these burgers.
Mix up a double batch of the burger mixture. Shape the patties and freeze half of them. The frozen patties can go directly from the freezer to the grill to be enjoyed on a hectic weeknight.
Serve these burgers with tabbouleh and a refreshing fruit sorbet.