Greek Hamburgers

From: Chef #400407

On Oct 14, 2009

Love this recipe, I changed it to make it low carb by skipping the bread. I also skipped the tomatoes, doubled the cumin and egg and did one tbsp wine per pound of meat.

From: Chef Jean

On Feb 3, 2009

The flavor of these burgers deserves 5 stars, but I had a hard time keeping them together. The mixture was a bit too wet for easy handleing. I did manage to keep them together with some fancy spatula work and they tasted great. I sprinkled more cumin on the mayo on the bun which was very good.

From: Susie D

On Apr 13, 2005

Quick & easy weeknight dinner. I added 1t of garlic powder, subbed bread crumbs for the sliced bread, & only used 1 1/2 pounds of ground meat. I shaped the patties into 6 ovals as I was planning to serve them in pita pockets. I also added a tiny amount of oil to the skillet to fry them. The wine flavor was a tad predominant, but I had used a full bodied red wine. I found that flavor had mellowed considerably in the leftover patties used for the next days lunch. I will use this recipe again. Thanks Lori!!

From: Chef #837152

On Aug 25, 2008

Great flavors going on with this burger. I added finely chopped black olives and crumbled FF Feta in with the burger meat. I used Red table wine and we really loved them! These are a great change from the same ole same ole hamburgers. Thank you Laura!