Greek Burgers & Fries

I love finding ways to recreate and put a healthy spin on classic restaurant meals and let me tell you, burgers and fries seem like they’re always at the top of my life. I’ve been making these for years and years, since my mom would serve them to us growing up. She always switched a few of the ingredients to make them different every time, but they were always my favorite.

I used to work at a Greek restaurant in high school, so it only made sense to turn my mom’s staple recipe into a Greek version. And of course, Greek fries to go along with it! Feta, oregano, olive oil and sea salt. Perfection! Anyways, these burgers pack so much flavor with the sun-dried tomatoes, fresh oregano, and endless options for toppings, like feta – you’ll love it the second you try it. Trust me. It’s on major rotation in our house!

HOW TO MAKE GREEK BURGERS AND FRIES

For the burger, start by dicing your red & green onions and chopping your fresh oregano, garlic, sun-dried tomatoes and spinach. At this time you can also wash, slice and prep any of your preferred toppings and set aside. Combine the burger ingredients together, minus avocado oil, and mix until combined. Form into 4-5 patties. Add avocado oil to skillet on medium heat. Once the oil is hot, add the patties and cook for about 5-6 minutes, until golden brown. Give the patties a flip and cook for another 5 minutes. Then add 2 tablespoons of water to the pan, reduce heat to low, and cover to finish cooking. Store any extra, cooked patties in the refrigerator for up to 5 days.

Slice the potatoes into your preferred fry size (though not necessary, you can also use a mandolin to cut the potatoes). Heat a medium-sized skillet on medium-high heat and add avocado oil. Once hot, add the potatoes, flipping throughout, until soft and golden brown. Once cooked, transfer to a bowl and add seasonings. Toss to coat.

Build your bowl by layering the burger and fries with toppings of your choice.

INGREDIENTS YOU’LL NEED:

Burgers

• organic ground chicken or turkey
• red onion
• green onion
• fresh oregano
• garlic
• sun-dried tomatoes, chopped
• packed spinach, finely chopped
• sea salt
• ground pepper
• avocado oil

Fries

• yellow potatoes, cut into fries
• avocado oil
• sea salt
• dried oregano

Toppings (optional)

• butter lettuce
• tzatziki (I use Kite Hill Foods dairy-free)
• red onion, thinly sliced
• avocado, thinly sliced
• cherry tomatoes
• feta
• extra virgin olive oil
• oregano
• sea salt
  

RECIPE SUBSTITUTIONS & QUESTIONS

Feel free to use your preferred ground meat and feta (there are vegan feta options out there!). Omit any of the toppings based on preference.

A CLASSIC, BUT WITH A TWIST

There’s really nothing better than having a bunch of staple recipes in your back pocket that are not only quick and easy to make, but crowd pleasers too. NGL, this burger & fries combo is sort of my perfect meal for that. I recently made this for the Recreation Sweat team at one of our campaign shoots (/ my friends/family when they were visiting) – and let me tell you, it did not disappoint! Everyone came back for seconds 🙂

“Burger & fries” is a classic order when going out to eat, but it’s also fun to make and enjoy at home! And why not put a Greek twist on it?! I love Mediterranean flavors, so I was excited to create this recipe that’s so tasty and filled with a good balance of protein, healthy fats and carbs to keep you full and satisfied.

Like my loaded chicken pesto panini, these Greek burgers and fries are great for dinner or an elevated lunch. It really is a meal to win over anyone!

A VERY MEDI(TERRANEAN) MEAL

Obviously, the base of a hearty, delicious burger comes from the ground meat you choose. I prefer organic ground turkey for a great source of protein. You can also use ground chicken for a lean, protein-packed base that’s lighter in taste and fat, but definitely holds up in this Mediterranean-flavored meal. I combine the meat with red & green onions, fresh oregano, sun-dried tomatoes, garlic and spinach… and *chef’s kiss*!

We love a burger, but the star of this meal just might be the crispy, golden fries. You can use any yellow potato variety (I like the minis!) sliced into your preferred fry size. Once they’re done cooking, all you need to do is toss them with sea salt and dried oregano for the perfect pairing with your burgers. I also like loading them with crumbled feta and a drizzle of extra virgin olive oil. Then the fun part – build your bowl with your favorite toppings! Some of mine are butter lettuce, tzatziki (I use Kite Hill Foods, dairy-free), cherry tomatoes, avocado, and can we even call this a Greek-inspired meal without feta?!

Pro-tip: these keep GREAT for up to 4-5 days in the fridge. Make extras for dinner so that you have enough for lunches the next few days and you’ll be so happy you did!

WHAT IS THE DIFFERENCE BETWEEN A GREEK BURGER AND A REGULAR BURGER?

Greek burgers typically use a leaner ground meat (such as turkey or chicken). They also include ingredients such as sun-dried tomatoes, feta, garlic and oregano. Your “standard” burger generally consist of ground beef, salt & pepper, and worcestershire sauce. What it comes down to is personal preference and what style of burger you’re in the mood for 🙂

DO FRIES HAVE TO BE SOAKED BEFORE COOKING?

No, you don’t have to soak fries before cooking, but doing so removes the excess starch which may result in a crispier fry. This would add more time to your prep, so don’t worry if you don’t have the time (or are just too hungry!) to take this extra step. I generally never use it. You can still achieve that crispy potato texture without soaking. I would just suggest slicing the potato thin enough and cooking until golden brown on either side, all the way through.

WHAT ARE GREEK FRIES MADE OF?

Greek-style fries are made using a “waxy” kind of potato – aka yukon gold or yellow potatoes, that are velvety in taste and texture. They tend to be cut on the thicker side, cooked in good-quality olive oil and are usually topped with dried oregano, and salt and pepper; sometimes with a sprinkling of feta and lemon.

Click here for the Reel I made of this recipe 🙂