Usually by February I am ready to start shedding my winter coats, boots and gloves. The only problem with that is that the weather here in the "Great White North" simply doesn't care to co-operate. Instead of warm days with daffodils peaking their cheerful heads through the sun-drenched earth we have bleak, snow covered mountains and frozen ponds. Cry me a river...if it wasn't frozen of course:D
This is where a really good imagination, an armchair book and wonderful memories come into play. Anyone living in a country that has four seasons will appreciate the longing for sunnier climates. Since my destination of choice would always be the sun-drenched beaches of an idyllic island in Greece that is where my culinary trip will take me today. I am reminded of days gone by spent on the island of Kea with my friends Aglaia Kremzei, her husband Costas our guide and master of the grill, their energetic dogs, their friends and co-workers Kostis and Marcie at Red Tractor Farms, family and the other participants of the cooking school at Keartisanal . Such a perfect setting for learning new cooking techniques and learning to make use of freshly picked garden produce and herbs; exploring and hiking every inch of the island with experiencded botanists and history buffs; snorkeling the azure blue waters of the Agean Sea and boating in a traditional caique. Throw in a little dancing, some raki, newly made friendships with locals and tourists alike and you have an immersion of both worlds.
These burgers are a culmination of my longing to return to Greece. I always add a little Greek cheese to the mix to give these burgers a flavour boost!!
By far, the most popular and the most ancient of the Greek Cheeses is feta. It is the traditional cheese of Greece when we think of what symblozes the country. Feta is traditionally made from goat or sheep's milk and is stored in barrels of brine.
My next choice for these burgers (that would be available here in my area), would be Kefalotiri. This traditional Greek cheese is very hard in texture. It is made with a combination of sheep and goat's milk. It's salty and sharp taste make it similar to Regato or Parmesan.
Next would be Kefalograviera which is a cross between Kefalotiri and Graviera and made from cow's milk. It's a hard cheese, pale yellow in color with a sharp taste and smell.
And lastly Graviera which has a hard texture and milder taste which resembles Swiss or Gruyere in texture. Any one of these cheeses would add that touch of Greece to your meal!!!!
Top your burger with some homemade tzatziki and fresh veggies and your armchair trip to Greece is complete!!!
This is where a really good imagination, an armchair book and wonderful memories come into play. Anyone living in a country that has four seasons will appreciate the longing for sunnier climates. Since my destination of choice would always be the sun-drenched beaches of an idyllic island in Greece that is where my culinary trip will take me today. I am reminded of days gone by spent on the island of Kea with my friends Aglaia Kremzei, her husband Costas our guide and master of the grill, their energetic dogs, their friends and co-workers Kostis and Marcie at Red Tractor Farms, family and the other participants of the cooking school at Keartisanal . Such a perfect setting for learning new cooking techniques and learning to make use of freshly picked garden produce and herbs; exploring and hiking every inch of the island with experiencded botanists and history buffs; snorkeling the azure blue waters of the Agean Sea and boating in a traditional caique. Throw in a little dancing, some raki, newly made friendships with locals and tourists alike and you have an immersion of both worlds.
These burgers are a culmination of my longing to return to Greece. I always add a little Greek cheese to the mix to give these burgers a flavour boost!!
By far, the most popular and the most ancient of the Greek Cheeses is feta. It is the traditional cheese of Greece when we think of what symblozes the country. Feta is traditionally made from goat or sheep's milk and is stored in barrels of brine.
My next choice for these burgers (that would be available here in my area), would be Kefalotiri. This traditional Greek cheese is very hard in texture. It is made with a combination of sheep and goat's milk. It's salty and sharp taste make it similar to Regato or Parmesan.
Next would be Kefalograviera which is a cross between Kefalotiri and Graviera and made from cow's milk. It's a hard cheese, pale yellow in color with a sharp taste and smell.
And lastly Graviera which has a hard texture and milder taste which resembles Swiss or Gruyere in texture. Any one of these cheeses would add that touch of Greece to your meal!!!!
Top your burger with some homemade tzatziki and fresh veggies and your armchair trip to Greece is complete!!!
Don't forget about the More Than Burnt Toast Give-Away celebrating 2 years of blogging!!! See here on how to enter!!!
Also, time is running out to submit your recipes for the BloggerAid cookbook where the foodie community is sharing their talents to raise funds to help to alleviate world hunger. February 12th is the deadline!!!! Details here !!!!!!!!
**Val's Wanna-Be Greek Burgers**
1 lb. lean ground beef or lamb
2 T finely chopped red onion
1/2 tsp dried oregano leaves
1/4 cup crumbled feta, kefalotiri, Kefalograviera or Graviera cheese
1/2 tsp salt
1/8 tsp white pepper
2 garlic cloves, minced
Tzatziki Sauce (recipe to follow)
tomato slices , thin slices red onion,
thin cucumber slices, spinach, lettuce,
pita bread or rolls
************************
In large bowl, combine ground beef, onion, oregano, feta or other choice of cheese, salt, pepper, and garlic. Mix gently. Shape the meat mixture into 4 patties. make an indentation with your thumb in the centre of each patty to allow for even cooking. Refrigerate while preparing tzatziki sauce.
If cooking on the barbecue preheat the grill. Cook patties for 13-15 minutes until they are thoroughly cooked and no longer pink in the center Turn them over once. Serve in pita breads or rolls with the tzatziki sauce and your choice of condiments above.
Serves 4
**Tzatziki**
2 medium sized cucumbers
400g strained yoghurt
4 garlic cloves
2 T olive oil
2 T wine vinegar
a little salt
fresh chopped fennel fronds or dill
*****************
Peel cucumbers and grate each one length-wise with course grater. Salt, allow to drain and press out excess liquid from grated cucumbers. Peel garlic cloves, and crush them. Mix cucumber, garlic, vinegar salt and fennel fronds or dill. Fold the yogurt and the olive oil into the mixture.
You might also want to try a little different and less classic recipe for tzatziki from
Ina Garten .
1 lb. lean ground beef or lamb
2 T finely chopped red onion
1/2 tsp dried oregano leaves
1/4 cup crumbled feta, kefalotiri, Kefalograviera or Graviera cheese
1/2 tsp salt
1/8 tsp white pepper
2 garlic cloves, minced
Tzatziki Sauce (recipe to follow)
tomato slices , thin slices red onion,
thin cucumber slices, spinach, lettuce,
pita bread or rolls
************************
In large bowl, combine ground beef, onion, oregano, feta or other choice of cheese, salt, pepper, and garlic. Mix gently. Shape the meat mixture into 4 patties. make an indentation with your thumb in the centre of each patty to allow for even cooking. Refrigerate while preparing tzatziki sauce.
If cooking on the barbecue preheat the grill. Cook patties for 13-15 minutes until they are thoroughly cooked and no longer pink in the center Turn them over once. Serve in pita breads or rolls with the tzatziki sauce and your choice of condiments above.
Serves 4
**Tzatziki**
2 medium sized cucumbers
400g strained yoghurt
4 garlic cloves
2 T olive oil
2 T wine vinegar
a little salt
fresh chopped fennel fronds or dill
*****************
Peel cucumbers and grate each one length-wise with course grater. Salt, allow to drain and press out excess liquid from grated cucumbers. Peel garlic cloves, and crush them. Mix cucumber, garlic, vinegar salt and fennel fronds or dill. Fold the yogurt and the olive oil into the mixture.
You might also want to try a little different and less classic recipe for tzatziki from
Ina Garten .
