These Grilled Mediterranean Burgers are easy to whip up and packed with fresh, delicious flavors. Perfect for a summer barbecue, this burger can be served on a bun, in a lettuce wrap or solo.
As promised. . . here is the meat for your BBQ — in the form of Grilled Mediterranean Burgers!
The days of summer are winding down, and I want to soak them up. I want to relish the time with my kids, friends, family, and of course . . . fantastic food!
And the perfect way to do that is to gather all of those people together for a little more fun in the sun — at a barbecue. You can even get some guests involved, helping you “man” the grill.
It doesn’t get much better than a great burger!
A big, juicy burger, packed with big flavors! These grilled Mediterranean burgers are full of rich, Mediterranean flavors that are only made better with the smoky, char the grill will give them! Yum!
A grill isn’t just a cooking tool, it acts almost as an ingredient, as it adds its own unique flavor. The aforementioned smoky, char flavor, that is.
All week, we’ve been building a meal for this weekend’s entertaining! Smoky Chipotle Parmesan French Fries, the vegetarian burger, this “meaty” burger, and . . . get ready for the finale on Friday, which is Hazelnut Praline Nutella Pie! (OMG!) Have you invited your guests yet?
Or, if you’re feeling like keeping it mellow, make some burgers for a nice, lazy Saturday or Sunday lunch.
The grilled Mediterranean burgers are quick and easy to make — you can even make and shape them the night before you want to serve them. Just wrap them tightly in plastic and keep them refrigerated until you’re ready for them to hit the grill.
It’s always good to anything you can ahead of time, so you can enjoy more time with your guests.
Enjoy!
This is easy to whip up and packed with fresh, delicious flavors. Perfect for a summer barbecue, this burger can be served on a bun, in a lettuce wrap or solo.
- 1 pound lean ground beef
- 1/3 cup Asiago cheese, grated
- 1/3 cup artichoke hearts marinated in olive oil, finely chopped
- 1/4 cup sun-dried tomatoes marinated in olive oil, finely chopped
- 1 teaspoon garlic, minced
- 1/4 cup breadcrumbs
- 1 tablespoon olive oil for grilling
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- sea salt and freshly ground black pepper
-
In a large mixing bowl, use your hands to combine all of the ingredients.
-
Heat a bit of olive oil in your sauté pan and once it's hot, place a very small amount (about 1 tablespoon or less) of the meat mixture in the pan. Sauté until it's cooked through, about 1 minute per side. Now taste! Does it need more salt and pepper? Adjust the seasonings and then shape the mixture into 4 evenly-sized burgers -- each one should be at least 1-inch thick.
-
While you're shaping the burgers, preheat your BBQ or stove-top grill. Drizzle a bit of olive oil on both sides of each shaped burger. When the grill is very hot, put on your burgers. You should hear a sizzling sound -- if you don't, wait! You won't get a nice caramelization and "crust" on the burger if it's not hot enough. Grill for about 4 minutes, then flip the burgers over and reduce the heat to medium-low. For medium rare, grill for another 4 minutes or until the desired doneness.
I use gluten-free bread to make bread crumbs so my son can partake in these burgers too. If being gluten-free isn't an issue, Panko is a great choice for bread crumbs.
I just love the big use of herbs. I think I’d even pick up a branch of that oregano and put it right on top of my burger. Make sure you put out a big bowl of it! GREG