Beef Burger with Greek Salad Salsa and Feta Yogurt Spread
4 ounces crumbled Mediterranean feta (Athenos brand)
1 cup whole milk yogurt
1 tablespoon lemon zest
1 1/2 tablespoon chopped fresh oregano
2 red vine ripe tomatoes, seeded and chopped
2 yellow or orange vine ripe tomatoes seeded and chopped
1/2 seedless (burpless) cucumber chopped with skin on
25 pitted kalamata olives
5 pepperonchinis chopped
20 fresh mint leaves chopped
20 fresh oregano leaves chopped
2 tablespoons very good extra virgin olive oil
2 tablespoons fresh lemon juice
3 tablespoons Pinot Noir
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
2 pounds ground beef 80/20
1/2 pound ground chuck
4 pepperonchinis, small chop
25 pitted Kalamata olives, small chop
6 ounces crumbled Mediterranean feta (Athenos brand)
4 tablespoons Pinot Noir
1/4 teaspoon salt
cooking spray or oil for the grill
6 crisp round kaiser rolls, toasted
FETA YOGURT SPREAD
Put first 5 ingredients into a food processor. Pulse 5-7 times to combine all ingredients. Place in small covered container and chill 2 hours or more.
GREEK SALAD SALSA
Place the next 12 ingredients into a food processor. Pulse 5 times for small chunks, not smooth. Refrigerate. Just before cooking the burgers remove salsa and yogurt from refrigerator.
Pre-heat the gas grill to high.
In a large bowl, gently mix the next 7 ingredients until combined. Form the meat into six equal burgers. Gently press an indentation into the middle of each burger. Spray or coat the grill with oil. Place the burgers on the grill and cook 6-8 minutes per side for medium, 135-140 degrees internal temperature, turning only once. During the last minute of cooking slice your rolls and toast on the grill until golden.
ASSEMBLE THE BURGERS
To assemble the burgers, place the burger on the bottom roll, place a heaping spoonful of yogurt spread on burger and a large spoonful of salsa on top of the yogurt spread, pressing the salsa int the yogurt. Top the burger with the top of the bun. Enjoy with a glass of Pinot Noir.