Summer is a great time to enjoy outdoor cooking. One of my favorite recipes is a good old fashioned hamburger. Today there is a large variety of toppings and condiments that are placed over a hamburger. I like to experiment with new flavors, but sometimes I preffer something that brings me back home. It is easy to forget the genius and simplicity of a regular hamburger. Buns, beef, cheese, lettuce and tomatoes, it needs nothing more.

Old Fashion Hamburger

When people share their hamburger recipes, I am amazed at how many ingredients they use to prepare the meat. After trying several recipes, I settled with the simplest one. Based on my cooking experiments, the best prepared hamburger meat only requires two ingredients, black pepper and kosher salt.  When I share my recipe nobody believes it is that simple. One thing I have noticed over several years of cooking is that some of the best recipes require the least amount of ingredients. One thing is for sure, a grilled hamburger taste better than anything cooked in a pan.

For Old Fashioned Hamburgers

1 1/2 Lbs Gorund Beef
4-6 Hamburger Buns
American Cheese Slices
Lettuce
Tomatoes
Kosher Salt
Black Pepper

Divide the meat into 4 or 6 pieces depending on the size you want for your hamburgers. Form the hamburger patties trying to press the meat the less than you can. Season the patties liberally with salt and pepper on both sides. Place the meat on the grill for 2 1/2 minutes on each side. If you don’t have a grill you can pan fry them until the meat crust has formed and is brown on each side. Place the meat on the bottom part of the buns, and add the cheese, lettuce, tomatoes, and the top part of the bun. Condiments like ketchup, mustard and mayonnaise can be added by the guests. Variations – You can add bacon, onions or pickles.

Gyros are a very delicious food that has meat, onions, tomatoes all topped with Tzatziki Sauce. The meat is placed on a vertical spit and it is rotated in front of a fire rack. Where I live there are not many places were you can get a good gyro, so I had to learn how to make my own. It turns out it is not that hard to do once you know how to season the meat. You can even make it in your oven, since most of you will not have a spit or a rotisserie.

Greek Gyro

My brother ate gyros yesterday, and he asked me If I had a good recipe. “Of course!”, I said. Here you have my family approved gyros recipe.

For Greek Gyros

1Lb Lean Ground Beef, Ground Pork or Ground Lamb
1 Large Onion
2 Cloves of Garlic
1/2 TableSpoon Oregano
1/2 TableSpoon Marjoram
1 Teaspoon Black Pepper
1 Teaspoon Salt
1 Tomato
1 Cucumber
Pita Bread

Chop the half of the onion and the garlic in a food processor. Add the meat, oregano, marjoram, black pepper, and the salt and and blend until it forms a smooth paste. Form a square shape with the meat and place in a ovenproof glassware. Preheat the oven to 350F. Cook the meat in the oven for 15 minutes. Turn the meat over and cook for 10 minutes more or until the meat is browned. Cut the meat into 1/4 inch thick strips. Dice the remaining half of the onion. Dice the tomato. Peel the cucumber and slice in half. Slice into thin strips one half of the cucumber. Place about 6 slices of cucumber over the pita bread. Add several strips of cooked meat. Add a several spoonful of  diced tomatoes and diced onion. Cover with two o three tablespoons of tzatziki sauce. Fold the pita bread into a roll and wrap in aluminum foil. Edit — I recently tried this recipe with ground pork, and I think it tastes better than ground beef.

For Tzatziki Sauce

1 Cup Unsweetened Plain Yougurt
1/2 Cup Dice Cucumber
2 TableSpoons Sweet Pickles Relish (optional)
1 TableSpoon Fresh Dill
1 TableSpoon Fresh Mint
1 Dash Garlic Powder

1 Dash Salt

Add the yogurt to a mixing bowl. Core the remaining half of the cucumber. Dice the cucumber and add to the bowl. Finely mince the dill and the mint. Add the relish, dill, mint, and garlic powder into the bowl. Mix all the ingredients. Salt according to taste. The sauce tastes better when you let it rest. This lets the ingredient flavors blend.

This meat pie  is a variation on a dish my grandmother used to make. It is one loved by all my family. We call it “empanadas árabes.” The variation is that empanadas are usually a single serving small meat pie. I prefer to make a large meat pie which tastes the same and it is easier to serve.

Meat Pie

The filling consists on ground beef being sautéd to golden brown to intensify the flavor, and then cooked over tomatoes, caramelized onions, and white wine. It is the white wine that gives this dish its special taste and aroma. It all goes inside a flaky dough crust and sent in to the oven to bake. Even though it is very hot in the summer to do this kind of baking, the taste of the dish is worth it.

Dedicated to the loving memory of my Grandmother Salma.