Cook The Book: Tarpon Springs Greek Burgers

• 1/4 cup Greek olive oil
• 3 tablespoons white wine vinegar
• 3 tablespoons fresh lemon juice
• 1 teaspoon dried oregano, crumbled
• 1 garlic clove, minced
• Salt and freshly ground black pepper to taste
• 2 Kirby cucumbers, peeled and coarsely chopped
• 8 to 10 Greek black olives, pitted and coarsely chopped
• 2 scallions (part of green tops included), finely chopped
• 1 1/2 pounds ground lean pork
• 1 small onion, minced
• 2 mint leaves, minced
• 1 cup plain yogurt

1. In a bowl, combine the olive oil, vinegar, and lemon juice and whisk till well blended. Add the oregano, garlic, and salt and pepper and stir till well blended. Add the cucumbers, olives, and scallions, stir well, cover with plastic wrap, and let marinate for about 1 hour.
2. Preheat the oven broiler.
3. In a bowl, combine the pork, onion, mint, and yogurt and mix with your hands till well blended. Shape the mixture into 4 thick oval patties, place on the rack of a broiler pan, and broil about 4 inches from the heat till cooked through, about 8 minutes on each side.
4. Drain the cucumbers, olives, and scallions and serve the burgers hot with a little of the mixture spooned over the top.

olive oil, white wine vinegar, lemon juice, oregano, garlic, salt, kirby cucumbers, black olives, scallions, ground lean pork, onion, mint, plain yogurt

Taken from www.seriouseats.com/recipes/2010/05/tarpon-springs-greek-burgers-recipe.html (may not work)