GREEK BURGER with LEMON ROASTED POTATOES

(Yields 4 portions)

 Greek Burger Patty Mix:

1lb – Ground Beef, Lean

1 tsp – Kosher Salt

½ tsp – Garlic, minced

1/3 cup – Red Onion, finely chopped

2 Tbsp – Parsley, finely chopped

½ tsp – Oregano, dried

1/8 tsp – Cinnamon

¼ tsp – Black Pepper

1/8 tsp – Red Chili Flakes

 

Toppings (optional):

Roasted Red Peppers

Cucumbers

Tzatziki

Feta

Red Onion

Lettuce

Sliced Tomato

 

Lemon Roasted Potatoes:

2.5 lbs – Yellow Potatoes, peeled and sliced into wedges

1½ Cups – Chicken Broth, low-sodium

1/3 C – Oil (Canola or Olive)

½ C – Lemon Juice, fresh

2 tbsp – Garlic, minced

1 tbsp – Oregano, dried

2 tsp – Kosher Salt

 

Method:

Burger Patties:

1. Mix spices and herbs together until well combined.
2. Pour over ground beef and mix with hands until well combined, careful not to overmix.
3. Form into patties and chill in fridge for 30 minutes.
4. Cook on a hot BBQ, about 4-5 minutes a side until internal temperature reaches 165°F.
5. Top with toppings of choice and serve!

Note: Also makes great meatballs! Just add 1/3 cup of panko and 1 egg in with your mix and portion and bake at 400°F until internal temperature reads 165°F (about 10-12 minutes).

Lemon Roasted Potatoes:

1. Heat oven to 375°.
2. Place wedged potatoes in a large casserole dish in a single layer.
3. In a separate bowl, whisk together remaining ingredients and pour over potatoes.
4. Bake for 30-40 minutes, stirring occasionally, until fork tender.

Note: The lemon broth will get soaked up by the potatoes, but it’s important to stir and flip the potatoes every 5-10 minutes to get even cooking. Once the liquid is almost gone, the potatoes will brown nicely.

Curated by Chef Anna Hymers for the August 2025 edition of Cattle Country.