For Wednesday Noon Service lunch, we served Greek Burgers today. It is a wonderful way to serve ground beef, packed with flavors.
Secret to tender, moist burger is panade, mixture of bread and milk. Panade is also used in meatballs and meatloaf to keep ground beef moist and well formed.
Mixture resembles a thick slush. Add seasoning and cooled bacon and caramelized onion mix.
After making 6-8oz patties, sear them on a hot griddle. Since we serve a large group, we finish cooking in the convection oven. Internal meat temperature should be at least 160 degrees F.
2 slices of white bread
1/4 cup whole milk
Cook bacon for 8-10 minutes, then add onions until well caramelized
4-6 slices of bacon, minced
1 small onion, finely chopped
2 cloves garlic, finely grated
2 tablespoon chopped fresh mint (optional) or parsley
1 Tbsp. Worcestershire Sauce
2 Tbsp. Soy Sauce
1/4 cup freshly grated Parmesan cheese
4 teaspoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon fresh lemon juice
1 pound lean ground beef, 90% lean
Freshly Ground Pepper to taste
3 cups arugula
1 medium tomato, cut into 1/4-inch-thick slices
1 red onion, cut into 1/4-inch-thick slices
1/3 cup crumbled feta
2/3 cup nonfat plain yogurt
1 tablespoon chopped fresh mint
2 teaspoon grated garlic
2 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup peeled, seeded and finely diced cucumber
Heat oven to 350°F.
For Yogurt Dressing:
Whisk yogurt, mint, garlic, mustard and honey in a bowl. Stir in cucumber and season with salt and pepper. Set aside.
In a large bowl, add milk and torn bread slices, mix well. Let soak 5 to 10 minutes. Add, bacon and onion mixture, and remaining six ingredients. Add ground beef and mix.
Form into 4 patties. Heat olive oil in a nonstick skillet over medium-high heat until very hot. Cook burgers to medium, 4 to 6 minutes on each side.
On a large bun, put a handful of Arugula and stack hamburger, topped with yogurt sauce, sliced tomato, red onion, and then feta cheese.