Herb Yogurt And Cheese Burger With Anchovy Butter
Ingredients
- For Herb yogurt:
- 6 Pitted large black olives
- 3/4 Cup Plain Greek yogurt
- 1 tablespoon Lemon juice
- 1 tablespoon Minced fresh parsley
- 1 teaspoon Garam masala
- 1 teaspoon Garlic powder
- 3/8 teaspoon Salt
- 3/8 teaspoon Black pepper
- For Anchovy butter:
- 6 tablespoons Unsalted butter, softened
- 1.5 Teaspoons Anchovy paste
- For patties:
- 2 lb. Lean ground beef
- 1.5 Teaspoons Salt
- 1.5 Teaspoons Black pepper
- Others:
- Olive oil for brushing the grill rack (1-2 tablespoons)
- 6 Brioche buns, split
- 6 slices Mozzarella cheese
- 1 and 1/2 Cups Fresh baby spinach
Instructions
- 1. Turn the gas grill to medium-high.
- 2. Make herb yogurt. Chop black olives. in a bowl, mix together yogurt, lemon juice, parsley, garam masala, garlic powder, 3/8 teaspoon salt and 3/8 teaspoon black pepper. Mix in black olives.
- 3. Make anchovy butter. In another bowl, mix together butter and anchovy paste. Spread the anchovy butter on both cut sides of each brioche.
- 4. Make patties. In a large bowl, put all ingredients for the patties and mix to combine. Divide the mixture into six and shape each into a patty which is little bit bigger than the brioche.
- 5. Brush the hot rack of the grill with olive oil. Place patties on the grill rack. Cook patties until golden brown. Flip the patties. About 45-50 seconds before the second sides are grilled, put the cheese on each patty and keep grilling until cheese melt and patties are done or your desired doneness. Take the patties out and place on a plate. Cover with aluminum foil loosely to keep them warm.
- 6. Put the brioche, cut sides down, on the outer edges of the grill rack. Toast buns until the cut sides are lightly brown.
- 7. Built burgers. On cut side of bottom of the brioche, spread the herb yogurt, put one patty and 1/6 of spinach. Put the top of brioche to cover. Press top gently. Repeat this with the rest of brioche, patties, herb yogurt and spinach.