Feta Complete (“Fait Accompli”) Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


*Pickled Onion Relish*
2 large yellow onions, quartered and sliced
4 cups apple cider vinegar
1/2 cup mayonnaise
2 cups finely chopped or crumbled feta cheese
1 cup marinated artichoke hearts, drained, coarsely chopped *Roasted Garlic Paste*
1 head garlic
1 tablespoon extra-virgin olive oil
*Feta Stuffing*
1 cup chopped or crumbled feta cheese
1/4 cup sun-dried tomatoes (packed in oil), drained, finely chopped 1 cup marinated artichoke hearts, drained, coarsely chopped *Patties*
2 1/2 pounds ground chuck
Freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 ciabatta rolls, split
24 fresh basil leaves
2 cups baby salad greens



Prepare a medium-hot fire in a charcoal grill with a cover. Align the charcoal so that it is under only half of the rack, allowing one half of the grill to be used for cooking with indirect heat. To make the Pickled Onion Relish, combine onion and vinegar in a bowl or resealable plastic bag and marinate for 2 hours. Drain vinegar (do not rinse). Add mayonnaise, feta cheese, and artichoke hearts. Stir to combine. To make the Roasted Garlic Paste, slice 1/4 to 1/2 inch from the top of the garlic head. Place the bottom of the garlic on a piece of heavy duty aluminum foil. Drizzle oil over garlic. Replace the top of the garlic, and wrap the aluminum foil to close. Cook garlic on a covered grill with indirect heat for 60 minutes. When done, allow to cool and then squeeze cloves from outer garlic wrapper. Crush and chop cloves to make a smooth paste. To make the Feta Stuffing, place the feta cheese in a medium bowl and roughly stir to break up any large chunks. Add sun-dried tomatoes and artichoke hearts. To make the patties, combine the beef and Roasted Garlic Paste in a large bowl. Add salt and freshly ground black pepper to taste. Divide beef into 6 equal portions. Divide each portion in half, forming two fairly thin patties in the shape of the ciabatta rolls. Place a thin layer of Feta Stuffing (approximately 1/4 cup) atop one patty, being careful not to over-stuff or get too close to the edges. Lay the second patty on top, and carefully pinch around the edges to seal the mixture inside the patty. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack over direct heat and cook for 4 minutes. Turn patties and cook until done, approximately 4 minutes longer. Note: If burgers begin to leak stuffing toward the end of the cooking cycle, they can be moved to finish over indirect heat once the outside is properly seared. During the last 30 seconds of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, top each bun bottom with 4 fresh basil leaves, 1/3 cup of salad greens, a patty, and a generous scoop of the Pickled Onion Relish. Add the bun tops and serve.