Armenian-Inspired Kobe Beef & Lamb Burger with Minty Pesto Feta Spread
Minty Pesto Feta Spread:
1 clove garlic
Â¼ cup mint leaves, loosely packed
Â½ cup basil leaves, loosely packed
Zest from medium-size lemon
Â½ cup crumbled feta cheese, plus Â¼ cup
1 teaspoon Kosher salt
Â¼ teaspoon freshly ground pepper
1 Cup Best Foods mayonnaise
Â½ cup plain lowfat yogurt
1 teaspoon fresh lemon juice
2 cloves garlic, pressed
1 Tablespoon chopped fesh mint
1 Tablespoon minced fresh rosemary
Â¼ teaspoon ground cardamom
2 teaspoons Kosher salt
Â½ pound ground lamb
1 Â½ pound ground Kobe beef
Vegetable oil, for brushing grill rack
6 cracked wheat hamburger buns, split
Olive oil, for brushing on split buns
2 Â½ cups fresh baby spinach leaves
24 thin slices seedless cucumber
18 thin slices Roma tomato
6 thin slices red onion
Preheat a gas grill to medium high heat.
To make the Minty Pesto Feta Spread, put the garlic, mint, basil, and lemon zest in a food processor. Process the mixture until the ingredients are chopped fine. Add Â½ cup crumbled Feta cheese, salt, and pepper mixing well. Scrape mixture into a small bowl. Fold in the mayonnaise until completely combined. Now fold in the Â¼ cup of crumbled Feta cheese, cover, and refrigerate until ready to use. This can be made early in the day.
To make the patties, combine the yogurt, lemon juice, garlic, mint, rosemary, cardamom, and Kosher salt in a large bowl. Mix well. Add the lamb. Mix well. Now add the beef to the lamb and yogurt mixture. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and then form into patties to fit the buns. Place patties on platter, cover, and refrigerate for 20 to 30 minutes.
Brush the grill rack with oil. Place patties on the rack, cover, and grill for 5 minutes. Turn the patties and grill to desired temperature, about 5 minutes for medium. During the last few minutes of cooking, brush the cut side of the buns lightly with olive oil and place on upper (or outer side) rack to toast lightly.
To assemble the burgers, on the cut sides (top and bottom) of the toasted buns spread a generous amount of the Minty Pesto Feta Spread. On each of the bottom buns, evenly distribute the spinach leaves. Now add four cucumber rounds, three tomato slices, the red onion slice, and a patty to each. Add the bun tops and serve.
Makes 6 Burgers