Everyone loves a succulent homemade burger.

They are quite easy to do, and, when using grass fed beef and organic ingredients, are a wholesome, tasty crowd-pleasing option without any of the associated dangers of industrial burgers.

You can also make several patties, freeze them, and use them as required. Great way to never be caught short-handed for a meal.

So here is one great way to make a delicious, mouth-watering burger that will have everyone asking for more.

 

INGREDIENTS

170g (6 ounces) non-fat plain Greek yogurt
115g (4 ounces) hothouse cucumbers (unpeeled), coarsely grated (about 1/2 cup)
1/2 clove garlic, crushed to a paste
1 teaspoon fresh lemon juice
450g (1 pound) lean ground beef (grass fed)
115g (4 ounces) zucchini, finely diced (about 1 cup)
65g (1/2 cup) crumbled reduced-fat feta
45g (1/3 cup) finely diced red onion
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable oil cooking spray
200g (7 ounces) fresh organic roasted red peppers
Shredded romaine (optional)
Sliced cucumber (optional)

 

PREPARATION

1. In a bowl, combine yogurt, cucumbers, garlic and juice; set aside.

2. In another bowl, mix beef, zucchini, feta, onion, marjoram, salt and pepper.

3. Form beef mixture into four 3/4-inch-thick patties.

4. Coat a grill pan or grill rack with cooking spray.

5. Grill patties over medium-high heat, flipping once, about 5 minutes each side, until internal temperature reaches 70°c / 160°F.

6. Serve the burgers with the roasted peppers, yogurt sauce, lettuce and cucumber.

7. You can also serve with white rice as a side dish.

 

 

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