Mohambra Beef Burgers with Kalamata-Feta Spread
6 ounces crumbled feta cheese
2 tablespoons mayonnaise
Â½ cup chopped Kalamata olives
3 thinly sliced green onions
2 tablespoons Dijon mustard
4 medium red bell peppers
1 onion, finely chopped
Â¾ cup minced pecans
4 cloves garlic, minced
2 tablespoons olive oil
2 Â½ pounds 85% lean ground chuck
1 tablespoon cumin
1 tablespoon paprika
1 teaspoon cayenne
1 Â½ teaspoons salt
2 tablespoons vegetable oil
6 large whole wheat burger buns
6 leaves Romaine lettuce
6 ( Â½ inch thick) slices large tomatoes
3 teaspoons cane syrup
Prepare grill to medium high heat.
In a medium bowl, combine the feta cheese, mayonnaise, Kalamata olives, green onions and Dijon mustard. Cover and refrigerate until ready to use.
Wash and slice the red peppers in quarters. Remove the veins and seeds. Place the pepper quarters on the grill for 2 minutes per side. Remove from the grill and place in a plastic bag and seal. Set aside for 5 minutes to soften while sautÃ©ing other vegetables.
In a medium skillet placed over the medium-high heat of the grill, saute the onion, pecans and garlic in the olive oil for 5 minutes; stirring continuously.
Remove the charred skin from the peppers and dice all but six red pepper quarters. In a large mixing bowl, combine the ground chuck, diced red peppers, onions, garlic, pecans, and cumin, paprika, cayenne and salt. Gently form into 6 patties.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook until the bottoms are brown, about 5 minutes. With a spatula, turn over the patties and cook an additional 4 minutes, or until cooked to your preference
During the last few minutes of grilling, place the buns, cut side down, on the outer edges of the grill rack to toast lightly.
To assemble the burgers, spread the Kalamata-Feta mixture over both cut sides of the buns. On each bun bottom, layer a lettuce leaf, sliced tomato, patty, Â½ teaspoon cane syrup, and roasted red pepper quarter. Add the bun tops and serve.
Makes 6 burgers