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Friday, February 23, 2018

Greek Burgers with Quick Pickles and Paleo Tzatziki

Grass-fed beef covered in an easy-to-throw-together Greek spice blend, complimented by quick pickles and homemade tzatziki; basically a match made in burger heaven. This has become our preferred way to season and consume burgers lately, sandwiched between some butter lettuce and served up next to my oven baked fries. Added bonus; this meal is Whole 30 compliant (just check your mayo and z'atar spice ingredients or make your own!) 

For the burgers:
(serves 4)

1 lb. grass-fed beef (or beef and lamb mixture)
2 tsp. Z'atar seasoning (I've found a great wheat-free, Whole 30 compliant one at Kroger)
2 tsp. dried parsley
1 tsp. kosher salt
1 tsp. onion powder
1/2 tsp. cracked black pepper

Combine seasonings in a small bowl. Form beef into 4 patties. Cover patties with generously with seasoning. *Seasoning only the outside helps keep the juices sealed in. Grill or cook over medium heat in a well oiled skillet to your preference.

Paleo Tzatziki Sauce:

1/2 cup mayo
2 Tbs. fresh dill
1 green onion, chopped
1 cucumber
1/2 lemon, juiced
2 cloves garlic, minced
salt to taste

Peel outside layer of cucumber and discard. Then, using a y-peeler or potato peeler, peel the outside layers of the cucumber until the seeds start to show.  Collect the peelings and sprinkle with salt, allow cucumber peelings to sit for a minute to drain excess moisture. Using a paper towel, squeeze out excess water from cucumber peelings and set aside.  Dice remaining cucumber into slices for quick pickles (instructions below) and set aside. Dice green onion and combine with cucumber peelings and fresh dill in food processor; pulse a few times to combine and dice cucumber. Add cucumber/herb mixture to mayo, garlic and lemon juice. Stir to combine and salt to taste.

Quick Pickles:

1 cucumber, sliced
3/4 cup white vinegar
1/2 tsp. salt
1/2 tsp onion powder

Add sliced cucumber to a shallow bowl. Add vinegar, salt and onion powder to bowl, fill with water until the cucumbers are just submersed. Allow cucumbers to sit in vinegar mixture 1-2 hours before serving. When ready to serve, remove cucumber slices with a slotted spoon.