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Mini Greek Veal Burgers
Cooking 15 minutes
Preparation 10 minutes
6 servingsIngredients
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
Steps
- Preheat oven to 350°F.
- 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.
- On a baking sheet, place the Greek potatoes. Bake for about 10 to 15 minutes, or until golden brown. Turn them halfway through cooking.
- Form 12 small thin patties with the veal mixture.
- 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.
- Meanwhile, in a bowl, combine the Greek yogurt, dill, lemon juice and a pinch of salt and pepper.
- Cut each pita in 2, without going to the end. Garnish with the yogurt sauce, cucumber slices and the veal patty.
- Serve with the Greek potatoes.
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