I’m always in the mood for a good burger. They’re simple, delicious, and flavorful. Here’s a classic twist on the classic “burgers and fries” dish that’ll satisfy all of your cravings and leave you desiring nothing but a cold glass of soda.
The Greek flavors in this dish will have you wishing you were sun tanning in the Mediterranean.
For this recipe you’ll need:
For the burgers:
2 – 2 1/4 pounds of ground beef
2 eggs, room temperature if possible
1 small tomato, grated with a box grater
2 teaspoons of salt
1/2 teaspoon of black pepper
1 tablespoon of dried oregano
1/3 pound of stale bread (5 1/4 ounces)
1/2 cup of beer (any kind)
4 tablespoons of olive oil
1 onion, minced
For the potatoes:
2 3/4 – 3 pounds of potatoes (Yellow Yukon Gold potatoes work well here, but so will Idaho potatoes)
Juice of 3 lemons
3-4 cloves of garlic, cut in thin slices
1/3 cup of olive oil
1 teaspoon of salt
1/2 teaspoon of pepper
2 teaspoons of dried oregano
1/2 cup of water
To make this recipe:
Preheat oven to 350F
Soak the bread in the beer until the liquid is absorbed.
Combine all burger ingredients (ground beef, eggs, grated tomato, salt, black pepper, dried oregano, soaked stale bread, olive oil, and onion) in a bowl and knead until well blended. Shape into patties (approximately 12) and put them on a plate or in a dish. Cover the dish with foil and set aside.
Peel the potatoes and cut into quarters, lengthwise.
Place the potatoes in a roasting pan and top with salt, pepper, oregano, garlic, lemon juice, and olive oil. Add 1/2 cup of water and cook at 350F for 45 minutes. Place burgers on top of the potatoes and continue to cook for 45-55 minutes longer.
Yield: 6 servings – 2 burgers each.
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