The Zeus Burger Recipe

Growing up Greek/Italian in America, my mom was always creating new food creations. She's an amazing cook and is constantly inspiring me. My uncle told me about this great idea he had for a Greek Burger, he said, why don't we put Saganaki on a burger? BRILLIANT

To make the Saganaki you'll need...

(1 serving)
1 Slab of Kasseri Cheese  (1/2" thick)
1 Cup Flour
2 Cups Metaxa (or Brandy)
4 Tbsp Butter or Oil
2 Lemons
Fresh Ground Black Pepper
Salt

Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with Metaxa. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the plan, reserving 1/4 cup of the brandy and dredge in the seasoned flour, coating completely. In a large saute pan over medium heat, melt the butter (or oil if you prefer). Pan fry the cheese for 2 minutes on each side. Add the reserved Metaxa and carefully flame the liquor, shaking the pan back and forth several times. Top off with lemon juice.

To make the burger you'll need...

(makes 4 patties)
1 1/2 lbs Lean Ground Beef
1/2 Onion, Finely Chopped
1 Clover Garlic, Minced
1 Tbsp Olive Oil
1 Tsp Dried Parsley
1 Tsp Dried Basil
1 Tsp Dried Oregano
1 Egg
Salt and Pepper to Taste

Preheat your grill on high. In a large bowl mix together the ground beef, onions, garlic, parsley, basil, oregano, egg, and salt and pepper. Form into patties. Grill for 5 minutes per side. Once your burger is done cooking, put it between 2 buns and place the Saganaki on top, with a side of tzatziki sauce.

To make the Tzatziki Sauce you'll need...

*forewarning: This recipe takes 3 hours so you'll want to start with this first or make the sauce the day before*

(Makes 3.5 cups)

3 Cups Greek yogurt (also called Yogurt Cheese, see below for alternative **)

Juice of 1 Lemon

1 Garlic Clove, Minced

1 Large Cucumber, Diced

1 Tbsp Salt

1 Tbsp Fresh Dill

1 Tbsp Fresh Mint (if you like mint, otherwise you can leave this out)

Salt & Fresh Ground Black Pepper

Put diced cucumbers into a colander and sprinkle with 1 tbsp of salt, which will help to draw out all of the water. Cover with a plate and sit something heavy on top. Let sit for 30 min, drain well, and wipe dry with paper towel.

In a food processor add cucumber, garlic, lemon juice, dill and/or mint and a few grinds of pepper. Process until well blended, then stir in yogurt. Taste before adding any extra salt. Refrigerate for at least 2 hours before serving so flavors can blend.

This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.

** If you can’t find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.

Now Enjoy!!