Greek Hamburgers with Tzataiki Sauce

I have a question for those who love to read recipes.  Have you ever read a recipe and thought, "I have got to make that recipe?"  That is just what I thought when I found this recipe.  We haven't eaten much Greek food and my husband is not very adventurous when it comes to trying new food.  Who would I cook this meal for?  The recipe kept haunting my thoughts!  I had to try.  I am so glad I did.  It was yummy!  

The patties are full of interesting ingredients; feta, spinach, mint, dill...  The best part about the patties is they don't taste like hamburger!  For those who don't know me, I am not a fan of the flavor of meat.  You have to well season the meat for me to like.

The burger is almost too much to fit in your mouth.  I loved the toppings of spinach, tomatoes, and cucumber.  A sandwich with just the toppings and the tzataiki sauce would make a great lunch. 

My husband liked the burger and said he would eat it again. He didn't have the enthusiasm about the burger that I did but I know I can make it again without any whining.  Can't wait.

Ingredients for the tzatziki sauce:
1/2 cup Greek yogurt
2 teaspoons lemon juice
1 garlic clove finely minced
1 teaspoon chopped fresh dill
1/2 cucumber
salt and pepper to taste

Ingredients for the burgers:
2 teaspoons olive oil
1/2 small onion, chopped
2 cups lightly packed baby spinach, coarsely chopped
1/4 cup crumbled feta cheese
1 tablespoon chopped fresh dill
1/2 tablespoon chopped fresh mint
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 pound ground beef

Ingredients for toppings:
4 whole wheat English muffins
sliced cucumber
thinly sliced red onion
baby spinach leaves
tomato slices

 

Directions for the tzatziki sauce:Shred cucumber, wrap in a towel or paper towels and squeeze to remove as much water as possible.
Combine all ingredients and season to taste.

Directions for the burgers:
Heat oil in a small skillet. Saute onions until soft. Add spinach and cook until wilted- about 1 minute. Set aside to cool. Once cooled, wrap mixture in a paper towel and squeeze to drain most of the liquid out.
Combine feta, herbs, salt, pepper and spinach mixture and ground beef. Form into 4 patties.
Grill over medium high heat on a well-oiled grill. Grill for 4 minutes on one side, flip burgers and grill for 3 minutes on the other.
Top with tzatziki, cucumber, onion, tomato and spinach.

Moist Bran Muffins

Smiths grocery store used to make the most delicious bran muffins.  I loved them!  This recipe is the closest one to those muffins but still not as good.  I got the recipe from Red Mill bran package.

Ingredients

• 1 cup wheat bran
• 1½  cup whole wheat flour
• 1 t baking powder
• 1 t baking soda
• 1 t salt
• ¾  cup raisins
• ½  cup nuts chopped
• 1 cup milk
• ½  cup molasses
• ½  cup sugar
• ¾  cup applesauce
• 2 T oil
• 2 eggs beaten

Directions

Preheat oven to 400°.
Combine wheat bran, flour, baking soda, baking soda, and salt.  Stir in nuts and raisins.  In a separate bowl, blend milk, molasses, sugar, applesauce, oil, and eggs.  Add to dry ingredients and stir until moistened.  Spoon into greased muffin tin (or paper muffin cups) and bake for 15-20 minutes.

White Chicken Enchiladas

My favorite enchilada would be one with a red sauce.  Specifically, the ones my sister makes.  She puts lots of onions in hers.  I have not been able to recreate her recipe even though she has tried to teach me.  My family doesn't much like that kind of enchilada but they enjoy this White Chicken Enchilada. 

Ingredients:

• 10 flour tortillas
• 5 chicken breasts
• 1 pint sour cream
• 2 cans cream of chicken soup
• 1 can green chilies
• Cheddar cheese grated


Directions:

Cook seasoned chicken in crockpot until chicken will shred. Mix sour cream, soup, chilies, and a small amount of chicken broth. Fill tortillas with chicken, cheese and a small amount of sour cream mixture. Place in baking dish. Top with remaining cheese and sour cream mixture. Bake covered at 375° for 45 minutes.

Lion House Rolls

This recipe can be found on the Internet.  I have not changed a thing.  They are almost fail proof.  Putting the recipe here just helps me find it again.  There is also a video on the Internet showing you how to roll them out.  Can I say I just love bread, any kind of bread.

Ingredients:

• 2 cups warm water
• ⅔ cup nonfat dry milk
• 2 T dry yeast
• ¼ cup sugar
• 2 t salt
• ⅓ cup butter
• 1 egg
• 5-5½ cups flour


Directions:

In electric mixer, combine water and dry milk; stir to dissolve milk. Add yeast, then sugar, salt, butter, egg and 2 cups flour. Mix for 2 minutes. Keep adding flour until dough is not overly sticky and not stiff. Turn dough into an oiled bowl. Let rise to double the size. Cut into desired shapes. Place on baking sheet. Let rise approx 1 to 1½ hours. Bake in a 375° oven for 15-20 minutes. Brush with melted butter. Makes 2 -2½ dozen rolls.

Sloppy Joes

This recipe is one my mother cooked all the time I was growing up.  As all recipes go, through time I have changed it to be just the way I like.  Somethings you just can't put in a recipe!  When I give this recipe to someone it never tastes the same!  The amounts are a guesstimate.  Just don't be afraid of the mustard, season the ground beef, and cook it until it reaches the consistency you like.

Ingredients:

• 2 lbs ground beef
• 1 onion chopped
• ½ green pepper chopped
• 2 cans chicken gumbo soup
• ½ cup ketchup
• ¼ cup mustard
• Hamburger buns

Directions:

Brown ground beef. Spoon off extra grease, add onions and green peppers. Add soup, ketchup, and mustard; simmer to desired consistency. Serve on buns. Some like a slice of cheddar cheese on the sloppy joe.

Green Beans with Bacon

Bacon in anything makes it better!  That holds true for green beans too.  I tried this recipe I found on the Internet mixed with other ingredients.  Loved it!  The small amount of heat makes your taste buds wake up and say, "What is the heat in the green beans? Ummm, yummy bacon!" 

Ingredients:

• 2½ lb green beans trimmed
• Kosher salt
• ½ lb bacon roughly chopped
• 1 sm onion finely chopped
• 1 cup mushrooms sliced
• 3 cloves garlic minced
• 1 t red pepper flakes
• ½ cup pecans chopped and toasted (optional)
• Juice of ½ lemon
• Freshly ground pepper


Directions:

Toss the green beans into a large pot of boiling salted water and cook until bright green and crisp tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop cooking. Drain beans again and pat dry.

Cook the bacon in a large frying pan until crisp. Remove bacon from pan. Spoon off excess bacon grease. Add onions to pan, cook until translucent, add mushrooms, garlic and rd pepper flakes. Cook until mushrooms are limp. Add green beans and pecans; cook until heated through. Return bacon to the pan, pour in lemon juice and toss. Salt and pepper to taste.

Spinach Salad with Cranberry Vinegarette

When I visited the beautiful city of Seattle with my son, he took us to meet many of the people he worked with while on his mission.  One awesome family fed us a yummy dinner.  My favorite thing on the menu and the only thing I can remember was this Spinach Salad.  My son made sure I got the recipe.  Whenever I make this salad I remember the great family that broke bread with us and the great time we had.

Ingredients:

Dressing
4 T rice wine vinegar
1½ t Dijon mustard
¼ t pepper
½ cup canola oil
4 T cranberry juice concentrate
Salad
8 cups spinach
1 avocado
½ cup red onion thinly sliced
1 cup pomegranate seeds
OR
½ cup dried cranberries