|Nutritional Guidelines (per serving)|
|Servings: 15 burgers (15 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In Greek: μπιφτέκια σχάρας, pronounced beef-TEHK-yah SKHAH-rahs
This is a favorite pork and beef burger recipe. A mixture of ground beef and pork makes for fabulous burgers on the grill. This simple and easy recipe calls for parsley and onion and, as usual, these burgers are served with wedges of lemon for those who want the authentic Greek taste. The meat can be made ahead of time and frozen for later use.
- 1 pound of beef (ground)
- 1 pound of pork (ground)
- 1 large onion (minced)
- 2/3 cups of parsley (chopped, fresh)
- 1/2 cup of breadcrumbs (dry or toasted)
- 1 tablespoon of salt (sea)
- 1 1/2 teaspoons of pepper (freshly ground)
- 4 tbsp. olive oil (for brushing)
- 3-4 lemons (cut in wedges)
Fire up the grill (or turn on broiler).
Combine all ingredients except olive oil in a bowl, and mix by hand until just blended. Do not knead. If the mixture is a little dry, add a little olive oil to moisten.
Form into burgers, round or oval shaped, about 1/2 inch thick and 3 inches long.
Brush grate with oil and grill for 15 minutes on each side, until outside is crisp and meat is done all the way through but not dry. (Because these contain pork, they need to be more well done than beef burgers.)
Serve with lemon wedges for squeezing... the crowning touch!
- If broiling, set the burgers 7-8 inches under the broiler. They should not cook too quickly, or the outside will burn and the inside will still be pink.
- The raw burger mixture can be frozen. Thaw before cooking.