Along with fireworks and flying the American flag, hamburgers & pie are a traditional way to celebrate America’s independence. But why do we honor our nation’s birth with a meat dish named after a city in a different country? As a nation of immigrants, our ancestors brought their various cultures and customs with them but adapted them to their new circumstance. “Hamburg steaks” were a slab of salted and spiced beef served to German sailors along New York City’s harbor in the early 19th century. The American “hamburger” quickly evolved with two American innovations: the meat grinder and the hamburger bun. The modern hamburger is far removed from its original namesake. It is distinctly American making it the perfect pick for the 4th of July holiday.
This year’s celebration is getting a few tweaks. The flag will be flying and we hope to see some fireworks. There will be burgers & pie, but the burgers for the Independence Day festivities are getting a Greek highlight. I’ll post the twist to the pie on Friday!
Spinach & Feta Burger
Time required: 40 minutes Serves 4-5
Ingredients:
- 1 tablespoon olive oil
- 1 shallot, chopped
- 1 1/4 cups fresh baby spinach or broccoli rabe, stems removed & leaves coarsely chopped
- 2 garlic cloves, minced
- 1/3 cup crumbled feta cheese
- 1/2 teaspoon Greek seasoning*
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound lean ground beef
- hamburger buns
Directions:
In a large skillet, heat the oil over medium-high heat. Add the shallots, cooking & stirring for 1-2 minutes or until it is tender. Add the spinach or broccoli rabe and garlic, cook 30-45 seconds longer or until the greens are wilted.
Saute the greens when the shallot is softened.
Transfer the mixture to a large bowl to cool slightly. Stir the feta cheese and seasonings into the greens mixture. Add the beef and mix lightly but thoroughly.
Combine the greens with the ground meat.
Shape the mixture into 4 or 5 patties.
Form the mixture into patties.
Grill the burgers, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 160°.
Grill time!
Grill the buns over medium heat, cut side down, for 30-60 seconds or until toasted, if desired. Serve the burgers on the buns with toppings, such as tzatziki sauce, baby spinach, onion, and tomato slices.
A Greek spin to an American classic!
Freeze option: Place the formed, uncooked patties on a plastic lined baking sheet. Wrap the entire baking sheet with plastic or foil and freeze until the burgers are firm. Once frozen, remove the burgers from the sheet and transfer them to a resealable plastic freezer bag and return them to the freezer. Cook the frozen patties as directed, increasing the cooking time as necessary to obtain an internal thermometer of 160°.
* We mixed up our own Greek seasoning blend as follows:
Greek Seasoning Blend
- 1/2 teaspoon salt
- 1/4 teaspoon basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon thyme
- 1/4 teaspoon dill
- 1/4 teaspoon marjoram
- 1/4 teaspoon cornstarch
- 1/4 teaspoon pepper
- 1/4 teaspoon dried parsley flakes
- 1/4 teaspoon rosemary
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Combine all the ingredients in a small bowl and mix well. Store the extra seasoning mix in an airtight container.
Just a little twist to our 4th of July burgers! ~Linda
Time required: 40 minutes Serves 4-5
Ingredients:
- 1 tablespoon olive oil
- 1 shallot, chopped
- 1 1/4 cups fresh baby spinach or broccoli rabe, stems removed & leaves coarsely chopped
- 2 garlic cloves, minced
- 1/3 cup crumbled feta cheese
- 1/2 teaspoon Greek seasoning*
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound lean ground beef
- hamburger buns
Directions:
In a large skillet, heat the oil over medium-high heat. Add the shallots, cooking & stirring for 1-2 minutes or until it is tender. Add the spinach or broccoli rabe and garlic, cook 30-45 seconds longer or until the greens are wilted. Transfer the mixture to a large bowl to cool slightly. Stir the feta cheese and seasonings into the greens mixture. Add the beef and mix lightly but thoroughly. Shape the mixture into 4 or 5 patties. Grill the burgers, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 160°. Grill the buns over medium heat, cut side down, for 30-60 seconds or until toasted, if desired. Serve the burgers on the buns with toppings, such as tzatziki sauce, baby spinach, onion, and tomato slices.
Freeze option: Place the formed, uncooked patties on a plastic lined baking sheet. Wrap the entire baking sheet with plastic or foil and freeze until the burgers are firm. Once frozen, remove the burgers from the sheet and transfer them to a resealable plastic freezer bag and return them to the freezer. Cook the frozen patties as directed, increasing the cooking time as necessary to obtain an internal thermometer of 160°.
* We mixed up our own Greek seasoning blend as follows:
Greek Seasoning Blend
- 1/2 teaspoon salt
- 1/4 teaspoon basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon thyme
- 1/4 teaspoon dill
- 1/4 teaspoon marjoram
- 1/4 teaspoon cornstarch
- 1/4 teaspoon pepper
- 1/4 teaspoon dried parsley flakes
- 1/4 teaspoon rosemary
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Combine all the ingredients in a small bowl and mix well. Store the extra seasoning mix in an airtight container.