Reviewed: Jul. 21, 2009

omit fennel from meat and instead slice and grill/cook the fennel on a grill or frypan and use as you would use an onion on the burger.

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Reviewer:

mkenn

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Reviewed: Jul. 6, 2009

Cut this recipe in half to serve my family and it went over pretty well. I only used a quarter of a bulb of fennel (my fennel must have been huge so go with your gut instincts on this). I sauteed the fennel and shallots in some olive oil and garlic and salt/pepper until they were nice and soft. I didn't want to bite into hard bits of fennel, plus cooking the fennel mellows out the flavor. I added greek seasoning (mccormick brand) instead of just the oregano - the greek seasoning had oregano in it. Ofcourse I seasoned with salt and pepper to my liking. I always cook a tiny bit before making my patties to taste the seasonings. I served in Pita Bread. For the Aioli mayo - I always add a bit of lemon juice and salt.

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Reviewer:

valerie160

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Apr. 22, 2009

start with this recipe but you'll need to doctor it...boring as is

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nomadicfour

Home Town: Seattle, Washington, USA

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Reviewed: Mar. 29, 2008

We really enjoy Greek food - well Greek meats! lol Anyway I made this with a little variations - added some fresh chopped parsley to use some out of the garden, only used a bit of fennel seed that I ground. That added enough flavour. I didn't make the garlic/mayo sauce but bought a tzatzkik dip & used that on the bread rolls. Hubby loved it! Not your average hamberger (which I don't really eat) but this will be a mainstay in our recipe file for those lazy cooking nights!

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Fell4u

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Reviewed: Mar. 13, 2008

delicious!!! love greek food and burgers, so this was a winning marriage! i added a dash of lemon juice to the meat mix and it was perfect.

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NYblondie

Cooking Level: Beginning

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Reviewed: Jun. 7, 2007

My husband and I recently did a special "cleanse" that had very selective meat requirements. Lamb was one of the options, but I'd never cooked lamb in my life. This burger was a staple for us, and we'll keep it in the rotation even now that we're back to regular food.

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SusanQ

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Reviewed: Aug. 5, 2006

Sometimes, I serve this in pita pockets with Tzatziki Sauce, and sprinkled with feta cheese.

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SELEA

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Reviewed: Dec. 16, 2005

Very good. Will make these again.

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CINDYA56

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Reviewed: Aug. 26, 2005

Pretty good. I used half a bulb of fennel, and it's just right -- complementary, not overwhelming.

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Reviewer:

ANTHM

Cooking Level: Beginning

Living In: Lewiston, Idaho, USA

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Reviewed: Apr. 25, 2005

These were just ok in our opinions. I think I should have omitted the fennel - personally, I found the flavor over-whelming. I had 2 bites, then passed my burger over to Husband. He picked at them, and looked generally unenthusiastic which is never a good sign. I doubt I will make these again, but thanks anyway.

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Reviewer:

Caroline C

Cooking Level: Expert

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Reviewed: Aug. 9, 2003

I cut the lamb by adding an equal amount of ground beef. This way the burgers where not too lamby. I also used fennel seed instead of the fresh fennel. I was worried about my husband because he a bit of a food snob but he loved these!!!!

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