Mini Greek Veal Burgers

 Cooking 15 minutes
 Preparation 10 minutes
 6 servings


454 g (1 lb) ground veal
12 ml (2 ½ tsp) dried rosemary
10 ml (2 tsp.) dried oregano
2 large garlic cloves, finely chopped
¼ small red onion, finely chopped
1 egg yolk
45 ml (3 tbsp.) breadcrumbs
45 ml (3 tbsp.) olive oil
2 packages (2 x 397g) Country Greek Potatoes
150g plain Greek yogurt
5 ml (1 tsp) dried dill
10 ml (2 tsp.) lemon juice
Salt and pepper
1 English cucumber, sliced ​​with a mandolin
12 mini pitas


  1. Preheat oven to 350°F.
  2. In a large bowl, combine ground veal, rosemary, oregano, garlic, onion, egg yolk, breadcrumbs, 1 tbsp. olive oil and a pinch of salt, until smooth (do not overmix) and set aside in the fridge.
  3. On a baking sheet, place the Greek potatoes. Bake for about 10 to 15 minutes, or until golden brown. Turn them halfway through cooking.
  4. Form 12 small thin patties with the veal mixture.
  5. Heat 2 tbsp. tablespoons olive oil in a large skillet over medium-high heat. Place the patties and crush them throughout the cooking so that they remain fine. Cook until golden brown and crispy, about 2-3 minutes per side.
  6. Meanwhile, in a bowl, combine the Greek yogurt, dill, lemon juice and a pinch of salt and pepper.
  7. Cut each pita in 2, without going to the end. Garnish with the yogurt sauce, cucumber slices and the veal patty.
  8. Serve with the Greek potatoes.

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