Mykonos Burger with Ouzo-Marinated Tomatoes and Mint-Currant Yogurt
6 3/4-inch thick slices tomatoes (preferably heirloom)
1/2 cup ouzo
2 tablespoons extra-virgin olive oil
1/4 cup currant raisins
2 teaspoons fresh mint leaves, chopped
1 clove garlic, chopped
2 tablespoons lemon juice
1 cup plain yogurt (preferably Greek yogurt)
2 pounds ground chuck
6 ounces Kefalotyri cheese, grated (if unavailable, use parmesan)
2 tablespoons fresh dill leaves, finely chopped
1 teaspoon dried oregano
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 potato buns, split
6 leaves red-leaf lettuce
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make Ouzo-Marinated Tomatoes, in a shallow dish combine tomatoes, ouzo, and olive oil; toss well to coat. Let marinate for 30 minutes to 1 hour. Remove tomatoes from dish; let liquid drip off tomatoes.
To make Mint-Currant Yogurt, in the bowl of a food processor combine currants, mint, garlic, lemon juice, and yogurt; process until well combined. Refrigerate until serving.
To make the patties, combine the beef, grated cheese, dill, oregano, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, place a generous amount of Mint-Currant Yogurt on the cut sides of the buns. On each bun bottom, place a patty, a slice of Ouzo-Marinated Tomato, and a leaf of red leaf lettuce. Add the bun tops and serve.