Crete Burger & Fries Recipe

Mix Patties

In a large bowl combine ground beef and ground lamb. Add minced shallot, 2 tsp minced garlic, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp kosher salt, and 1/2 tsp black pepper. Gently mix with your hands until just combined — avoid overworking to keep patties tender. Divide mixture into two equal portions and form into patties about 3/4-inch thick, making a slight dimple in the center of each to reduce doming while cooking.

Cook Patties

Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add patties and cook 3–4 minutes per side for medium (adjust 2–3 minutes per side for medium-rare or 5–6 minutes for well done). If using a grill, preheat to medium-high and grill same times. During the last minute of cooking, you can spoon a little of the pan juices over patties. Transfer cooked patties to a plate and tent loosely with foil to rest for 5 minutes.

While patties rest, make the sauce: squeeze excess water from the grated cucumber with paper towels or a clean kitchen towel. In a small bowl combine 1/2 cup Greek yogurt, 1/4 cup grated cucumber, 1 tsp minced garlic, 1 tablespoon chopped fresh dill, 2 tsp lemon juice, 1/2 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth. Taste and adjust lemon or salt as needed. Refrigerate until assembly.

Prepare buns and toppings: Lightly brush cut sides of the 2 buns with 1 tsp olive oil. Toast in a skillet over medium heat or in a 350°F (175°C) oven until golden, about 1–2 minutes per side on a skillet. Arrange lettuce leaves, tomato slices, and red onion slices on a plate. Keep the crumbled feta nearby for assembly.

Assemble Burgers: Spread a generous tablespoon of the tzatziki-style sauce on both cut sides of each bun. Place a lettuce leaf on the bottom bun, top with the rested patty, sprinkle about 2 tablespoons crumbled feta over the patty, add tomato slice and some red onion. Finish with the top bun. Serve immediately.

Prep and Par-cook

Preheat oven to 425°F (220°C). Cut the scrubbed russet potatoes into 1/4- to 1/2-inch fries (leave skins on if desired). Place cut fries in a large bowl of cold water and soak 15–30 minutes to remove excess starch; then drain and pat completely dry with towels.

Coat and Bake

Toss the dried fries with 1 teaspoon cornstarch, 2 tablespoons olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder, 1 teaspoon salt and 1/4 teaspoon black pepper until evenly coated. Spread fries in a single layer on a rimmed baking sheet lined with parchment (do not overcrowd). Bake at 425°F (220°C) for 20 minutes, then flip fries and bake an additional 10–15 minutes until golden and crisp. For extra crispness, broil 1–2 minutes while watching closely.

Remove fries from oven, season with a pinch more salt if needed, and serve alongside burgers.