Grillburger with tzatziki
2 servings
25 minutes
Grill burger with tzatziki is a refined union of German cuisine and Greek motifs. Juicy burger with tender patty, grilled vegetables, and refreshing tzatziki sauce offers a harmony of flavors, combining the smoky aroma of the grill with the lightness of Mediterranean spices. The recipe's origins lie in culinary experiments that blend traditions from different countries, creating a new gastronomic experience. Tzatziki adds a spicy freshness that balances the meatiness of the patty, while roasted vegetables provide gentle sweetness. This burger is perfect for summer evenings and friendly gatherings where something special yet simple and cozy is desired. Its serving with extra sauce and vegetables turns each bite into a flavor celebration, while toasted buns with grill marks add textural play and depth.
1
Take the cutlets out of the fridge and let them sit at room temperature for 15 minutes; slice the onion into thin half-rings, soak in cold water, slice the zucchini and eggplant into thin rings, clean the pepper from seeds and slice.
- Burger patty: 2 pieces
- Red onion: 40 g
- Courgette: 150 g
- Eggplant: 50 g
- Bell pepper: 240 g
2
Mix zucchini, eggplants, pepper, 2/3 of the garlic, finely chopped herbs, 5 tablespoons of olive oil, season with salt and pepper, and stir.
- Courgette: 150 g
- Eggplant: 50 g
- Bell pepper: 240 g
- Garlic: 4 cloves
- Dill: 5 g
- Parsley: 5 g
- Olive oil: 80 ml
3
Grate the cucumber on a fine grater, chop the parsley and dill finely; mix yogurt, remaining garlic, parsley, dill, grated cucumbers, lightly salt and pepper, and stir.
- Cucumbers: 30 g
- Dill: 5 g
- Parsley: 5 g
- Turkish (strained) yoghurt: 140 g
- Garlic: 4 cloves
- Olive oil: 80 ml
4
Brush the cut sides of the buns with olive oil and grill in a skillet over high heat for 30 seconds until black stripes appear, gently pressing the center of the bun with your hand.
- Hamburger bun: 2 pieces
- Olive oil: 80 ml
5
Grill the eggplants and zucchini on a hot grill pan for 1.5 minutes on each side, grill the bell pepper for 2 minutes on each side; grill the patties on a hot grill pan for 1 minute on each side, generously peppering when flipping.
- Eggplant: 50 g
- Courgette: 150 g
- Bell pepper: 240 g
- Burger patty: 2 pieces
6
Spread sauce on the bottom buns, set aside the remaining sauce; layer patties, onions, eggplants, and 1/3 of zucchini and bell pepper.
- Turkish (strained) yoghurt: 140 g
- Burger patty: 2 pieces
- Red onion: 40 g
- Eggplant: 50 g
- Courgette: 150 g
- Bell pepper: 240 g
7
Spread sauce on the top buns, combine them, and serve with the remaining zucchini, bell pepper, and sauce.
- Turkish (strained) yoghurt: 140 g
- Hamburger bun: 2 pieces
- Courgette: 150 g
- Bell pepper: 240 g
