Posted in Being Healthy, Cooking, gluten free, nut free, soy free

The Greek Dinner that Made My Family Sing Opa!


16864914_10155064092529116_1123159716396037580_nMy mom likes your run-of-the-mill shaved meat gyro, and we often get our annual Greek Festival lamb dinner for Mother’s Day each year, but for the most part, my family of four doesn’t really do Greek flavors. So when they asked to have the “Greek Turkey Burgers” I’d labeled for the freezer – for me to have as one-offs – I said sure; it was tame enough even for them.

Menu: Greek Turkey sliders with homemade tzatziki sauce, Greek lemon roasted potatoes, garlic refrigerator pickled cucumbers.

Start with the pickles because you need to make them at least a day ahead; a week is better. And they have so many more uses than just as part of this dinner, so don’t worry about them hanging around too long.

  • 2 thinly sliced hothouse cucumbers with peel on
  • 1 cup apple cider vinegar
  • 1 cup room temparature water
  • 3-4 whole peeled and crushed garlic cloves
  • 1 t each salt and pepper

It’s hard to give measurements because it really depends on the size container you use. I re-use glass jars from things like spaghetti jars and jelly jars. The measurements above work for the spaghetti jar size. Pack all of that in the jar. If the liquid doesn’t quite fill the jar to the top, add more apple cider vinegar instead of water; it won’t be too much. Cap tightly and refrigerate for at least 24 hours before eating. Great as a stand-alone side, as an addition to a salad, chopped up as relish for egg or tuna salad, and as a burger or sandwich condiment.

It’s also best to make the tzatziki a day ahead to give the flavors time to settle together.

  • 1 16 oz container of plain, unsweetened Greek yogurt of your choice
  • 1/2 hothouse cucumber, seeded and grated
  • 2-3 cloves of garlic, finely minced
  • 1 lemon, juiced
  • 1/4 t each, salt and pepper

Combine all ingredients and stir well. Usually, you can return the entire mixture to the original yogurt container for storage in the refrigerator.

On the day of dinner, set out any ingredients to thaw in the morning. Here’s what you’ll need to for cooking:

For the Greek lemon roasted potatoes:

  • 4-6 medium potatoes (yukon gold or russet work best)
  • 1/2 preferred cooking oil
  • 1/4 lemon juice (approx. 2 lemons juiced)
  • 2 T lemon pepper seasoning (we use Mrs. Dash for sodium control)
  • 1 t each, salt and pepper

For the Greek Turkey Burgers

  • 1 lb ground turkey (your choice to use turkey breast or blended turkey meat)
  • 1 package of frozen chopped spinach, thawed and with liquid squeezed out
  • 1 package of feta cheese (we like the tomato and basil seasoned kind)
  • 1 T lemon pepper seasoning
  • 1/2 t each, salt and pepper

Start with the potatoes. Preheat the oven to 350°F (for 90 minute potatoes) or 450°F (for 30 minute potatoes). Clean and chop into large 1.5 inch chunks if you’ve got at least 90 minutes or small .5 inch dices for a 30 minute dinner. Add in oil, lemon juice, and seasonings and mix well with your hands. Pour in a single layer in a foil liked baking sheet. Time for 60 minutes (for 90 minute potatoes) or 10 minutes (for 30 minute potatoes).

In the same bowl, combine turkey, spinach, feta, lemon pepper seasoning, salt and pepper. Divide mixture into 4-8 patties: 4 to fit standard hamburger buns or 8 to fit standard slider buns). Place on foil lined baking sheet and sprinkle a bit more lemon pepper seasoning on each patty. Add to oven when the first potato timer goes off. If you started on 350°F, increase oven temp to 450°F and time for 20 minutes. If you started on 450°F, time for 20 minutes more.

On a baking sheet, open hamburger or slider buns with the cut side facing up. Once the potatoes and burgers are finished, turn the oven to broil at 500°F and toast buns for approximately 2 minutes. Do not leave unattended and do not try to get something else done, or you’ll burn the buns – not a pleasant taste.

 

Assemble burgers by spooning tzatziki on both sides of the bun. And more tzatziki in a small bowl or dolloped on the plate makes a great dipping sauce for the potatoes.

My plate in the photo above shows some pickled asparagus because my family ate up the pickled cucumbers so quickly that I didn’t get any for my photo. Next time, sigh 🙂

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Author:

If you've had my cooking or heard me sing, you've shared some of the happiest and most memorable moments of my life. But if you've been lucky enough to listen to me sing while I cook, well, then you've seen the real me. And if you've sung and cooked with me, you know what being loved by me is!

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