Big Greek Gus Burger and Cucumber Salad

Total Time:
2 hr 30 min
20 min
2 hr 10 min

4 servings

  • Cucumber Salad:
  • 4 cucumbers, peeled and sliced
  • 2 cloves garlic, minced
  • 1/4 cup Greek yogurt
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped fresh mint
  • 1 tablespoon lemon juice
  • Kosher salt and black pepper
  • Big Greek Gus Burger:
  • 1 1/2 pounds ground beef
  • 1 teaspoon dried oregano
  • 4 cloves garlic, minced
  • 4 hamburger buns
  • Mayonnaise, for spreading
  • 4 Roasted Tomatoes, recipe follows
  • Red onion, thinly sliced, for topping
  • 1/2 cup crumbled feta
  • Roasted Tomatoes:
  • 4 beefsteak tomatoes
  • Olive oil
  • Kosher salt
  • Dried oregano
Big Greek Gus Burger:
  • Prepare a grill or grill pan for medium-high heat.

  • For the salad: Mix the sliced cucumbers with the garlic, Greek yogurt, dill, mint and lemon juice. Season to taste with salt and pepper.

  • For the burger: In a bowl, mix together the ground beef, oregano and garlic. Form into four 6-ounce patties. Grill for 3 to 4 minutes per side, or to desired doneness.

  • Spread the burger buns with mayonnaise. Layer the bun bottoms with a burger patty, a roasted tomato, and then some red onions and feta. Cover with the bun tops. Serve with cucumber salad on the side.

Roasted Tomatoes:
  • Preheat the oven to 350 degrees F.

  • Slice the tomatoes in half through the meridian and place cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and oregano. Roast until the tomatoes are beginning to collapse and have browned a bit on top, about 2 hours.

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    This recipe is featured in:

    American Diner Revival