Foodie Obsessed

Greek Style Hamburger

by Tracey Thompson on September 5th, 2007

Chef Jim Botsacos was recently on The Today Show pedaling his wares and sharing some recipes. His cookbook, The New Greek Cuisine:

The acclaimed chef from Molyvos—New York’s “very best Greek restaurant” (Esquire)—reinvents one of the world’s classic cuisines in 150 recipes that celebrate its fresh ingredients and bold flavors. Before the Livanos family opened Molyvos they wanted to be sure their food hit all the right notes. So they hired gifted chef Jim Botsacos and took him on a tour of the Greek isles, spending many nights dining and cooking in Greek homes. Jim’s immersion in Greek cuisine and his own bistro-influenced sensibility made an immediate impression on New York restaurant critics, including Ruth Reichl, whose three-star rave thanked Molyvos for reminding her “how truly wonderful Greek food can be.” Now, with The New Greek Cuisine, anyone can “go Greek” with flair. While staying true to tradition, the recipes in The New Greek Cuisine bring everything to the next level by emphasizing ingredients and presentation and intensifying flavors. Home cooks can start small by learning to make marvelous mezes, including mussels with mint or a crustless leek and cheese pie. When it’s time to move on to entrees, there are plenty of tasty and satisfying options, from braised lamb shanks with orzo to plank-grilled prawns. Inventively simple sides such as roasted “cracked” potatoes with coriander and red wine, or comforting pastitsio–a Greek macaroni and cheese–could become new family favorites. And no Greek meal would be complete without desserts like semolina cake with yogurt and spoon sweets or easy pinwheel-shaped baklava. Based on staples such as fish, whole grains, and olive oil, Greek food is not only healthy and delicious but offers a welcome break from other overexposed Mediterranean cuisines. And this richly illustrated cookbook by one of the new Greek’s most talented practitioners is the perfect way to discover its many delights.

His Greek Style Hamburger:

Bifteki (Greek Style Hamburger, Sumac Marinated Onions, Tomatoes, Shredded Romaine and Tzatziki)

Chef Jim Botsacos

Serves 6

INGREDIENTS

• 1 3/4 lb Ground Beef – Chuck

• 2 tsp Chopped Garlic

• 1 1/2 tsp Dried Greek Oregano

• 2 Tbs Parsley, chopped

• 5 Tbs Grated Kefalotyri Cheese

• 3 slices White Bread, soaked in a 1/2 cup of milk – broken up until milk is absorbed

• 1/4 cup Onion, finely diced, cooked until soft and cooled

• 1 Egg

• 2 Tbs Bread Crumbs

• to taste Salt and Pepper

• 1 1/2 Tbs Sugar

• 4 Tbs Sherry Vinegar

• 1/4 tsp Sumac

• 3 Red Onions, peeled and julienne

• 1 Vine Ripe Beef Steak Tomato, cut in 1/2 and thinly sliced into half moons

• 2 cups Romaine, washed, dried and chiffonade

• 6 7” Round Wrapping Pitas

• 1 1/4 cup Tzatziki (recipe follows)

• 2-3 Tbs Extra Virgin Olive Oil

For Tzatziki

• 1 Large Hothouse Cucumber, peeled

• Coarse Salt and Freshly Ground White Pepper

• 2 cups Greek Yogurt*

• 1 Clove Garlic, minced

• 2 Tbs Fresh Lemon Juice

• 1 Tbs Fresh Mint, finely chopped

• 1 Tbs Fresh Dill, finely chopped

• Warm Pita Bread Triangles for serving

DIRECTIONS

1. In a non-reactive bowl, combine the sugar, vinegar and sumac with a pinch of salt.  Whisk together until sugar has dissolved.  Fold in the onions, sprinkle with a pinch of salt, toss to coat thoroughly.  This will help to draw out the moisture from the onions.  Cover let stand at room temperature for 1 hour, then refrigerate for 2 hours before using.

2. In another non-reactive bowl, place the ground beef, garlic, dry Greek oregano, parsley, Kefalotyri cheese, the soaked bread with the milk, cooked onion, egg and salt and pepper to taste (work thoroughly, with clean hands).  Combine the mixture for approximately 1 minute until well incorporated and slightly sticky add the bread crumbs to tighten the mixture should be moist to the touch.  Cover and chill in the refrigerator for 1 hour. 3. Remove from refrigerator and form six – 5 ounce oval burgers, approximately 6” long and 2 ½ “wide.  Prepare standard gas grill to medium heat or charcoal grill to light ash stage.  Rub the grill with olive oil or non stick spray.  Then brush the burgers with the extra virgin olive oil, season with salt and pepper on both sides. 4. Place on the grill and grill for 2- 3 minutes until grill marks are visible.  Turn the burgers to make cross grill mark, cook for another 2-3 minutes, turn and repeat this process.  The burger will be cooked through and will no longer be pink.  Set aside to rest 1 minute.  5. Lightly grill pita bread on both sides 1-2 minutes until soft and pliable To make the sandwich Put down a ¼ piece of parchment paper, place the warm pita down on the parchment paper, then 2 tablespoons of tzatziki, the Bifteki, top with 3 slices of tomato, 1 tablespoon of marinated  onions, shredded romaine.  Fold over pita and wrap the pita in paper in a cone fashion so that the top half is exposed and serve. For Tzatziki 1. Line a colander with a double layer of cheesecloth.  Place the colander over a bowl deep enough to catch draining juices without the juices touching the bottom of the colander.  Set aside. 2. Using a box grater, grate the cucumber through the medium holes into a mixing bowl.  Add a pinch of salt and toss to combine.  Transfer the cucumber to the colander and allow the juices to drain for 1 hour.  Pull the cheesecloth up and twist the ends together to squeeze any remaining juice from the cucumber.  Transfer the well-drained cucumber to a clean non-reactive container with a lid. 3. Add the yogurt, garlic, lemon juice, mint and dill.  Season with salt and pepper to taste and toss to combine.  Cover and refrigerate for 8 hours or overnight before serving. 4. Serve chilled with warm pita bread triangles.

TIPS

Greek yogurt is creamy, thick, and rich.  It is available from Greek markets or specialty food stores.  An excellent commercial brand, Total, is sold in fat-free, low-fat, and whole milk versions in many supermarkets.

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