- Makes: 4 servings
- Prep 20 mins
- Cook 20 mins
After searing a burger on cast iron (and tasting the crust that develops), you may never grill burgers outside again. We topped ours with herby veggies and feta cheese.
ground beef sirloin
snipped fresh oregano or 1 teaspoon dried oregano, crushed
freshly ground black pepper
thickly sliced button or cremini mushrooms
small red onions, sliced
red sweet pepper, stemmed, seeded, and cut into strips
crumbled feta cheese
kaiser rolls, split and toasted
- In a large bowl combine beef, Worcestershire sauce, half of the oregano, salt and pepper (try not to overmix). Shape into four 1/2-inch thick patties. Set aside.
- In a large cast-iron skillet heat 1 tablespoon of the oil over medium-high heat. Add mushrooms, onions and sweet peppers. Cook and stir for 4 to 5 minutes or until crisp-tender. Remove skillet from heat. Stir in remaining oregano. Transfer vegetable mixture to a medium bowl; cover to keep warm.
- Return skillet to stovetop; add remaining 1 tablespoon oil. Heat over medium-high heat until oil is very hot. Add beef patties. Cook patties for 12 to 15 minutes or until an instant-read thermometer inserted in centers registers 160 degrees F, turning once. (Reduce heat if burgers brown too quickly.)
- Serve burgers topped with vegetables and feta on toasted buns.
(Greek Burgers)Servings Per Recipe 4, cal. (kcal) 652, vit. C (mg) 51, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 94, Cobalamin (Vit. B12) (µg) 3, Trans fatty acid (g) 2, Polyunsaturated fat (g) 3, Monounsaturated fat (g) 17, calcium (mg) 159, fiber (g) 3, carb. (g) 37, iron (mg) 6, sugar (g) 5, sat. fat (g) 13, pro. (g) 41, sodium (mg) 840, chol. (mg) 126, Potassium (mg) 832, Fat, total (g) 37, vit. A (IU) 1239