a sprinkle of Montreal Steak seasoning (any brand)
Fresh baby Arugula
For the tapenade:
a mixture of pitted olives from the olive bar of a good grocery store and garlic cloves
(nicotine, greek, black and green, and Kalamata)
for the basting sauce:
1/3 Cup olive oil
five Teaspoon lemon juice
three cloves minced garlic
3/4 Teaspoon dried oregano
1/2 Teaspoon dried thyme
salt and pepper to taste
3 T. Sutter Home Merlot
1T Dijon Mustard
splash of balsamic vinegar
Add all the ingredients of the marinade/basting sauce to a jar with a lid and shake well. Let sit.
Thinly slice a few slices of red onion and separate the pieces.
Mix the lamb, the salt, the ground beef, the salt and pepper, the Montreal style Steak seasoning, and the three cloves of minced garlic and mix in a large bowl.Mix well but do not overwork. Mix in a tablespoon of the marinade. Let sit for a few minutes.
Prepare the tapenade. In a small food processor, grind the olives and two tablespoons of olive oil and two chopped cloves of garlic until you have about a Cup of the tapenade.
Preheat the grill.
Take one sixth of the burger mix and spread on a plate pinching the edges to make a burger bowl slightly smaller than the size of a piece of pita bread. Sprinkle three Teaspoon of crumbled feta cheese in the well of the burger. Top with another sixth of the burger mix. Repeat until you have three large 1Poundburgers each stuffed with feta cheese. (You will need an extra large spatula) Baste one side of each burger with the basting sauce and let the basting sauce sink in.
As the grill heats, toast six pieces of pita bread on each side until warm and a little crispy but not charred.
When the grill is hot, place each burger, basted side down,
on the grill. Cook for three minutes basting the top. Turn each burger 1/4 turn on the same side, and cook for two more minutes.
Remove the pita bread. Flip the burgers and cook for five minutes on the other side.
You may need to have a spray bottle of water handy to spray down flare ups of flame.
Meanwhile, prepare the pita for the burgers. Slather the bottom with the tapenade. Top with arugula. Spread goats cheese on the top piece as if you were spreading cream cheese on a bagel and also cover with arugula.
Remove the burger from the grill and place on the bottom, top with a squeeze of Dijon Mustard and a few bits (not whole slices) of sliced red onion and then cover with the top piece. Cut each large burger in quarters and plate, with two quarters on each plate. Garnish with more arugula and olives if you like.