Open-Faced Mediterranean Burgers
4 T olive oil
2 T salted butter
3 large or 4 medium sweet onions, such as Vidalia , sliced thinly
16 ounces Greek Style Yogurt
2 T olive oil
1 t white wine vinegar
1 t fresh lemon juice
2 garlic cloves, crushed in garlic press if available, or finely minced
1 English style cucumber, peeled, grated, and excess water squeezed into paper towels
2 T fresh dill, chopped
2 T fresh mint, chopped
Salt to taste
1.5 lb ground lamb
1.5 lb ground chuck 80-85 % lean
1 t garlic granules
1 t onion granules
1 T salt
½ T black pepper
3 T full bodied red wine, such as Cabernet Sauvignon
3 T Worcestershire Sauce, such as Lea and Perrins
3 T olive oil
6 slices San Francisco style sourdough bread
6 T butter
2 T garlic salt
2 T Herbs de Provence
8 ounces feta cheese, crumbled
2 large ripe tomatoes, coarsely chopped
18 queen-sized pimento stuffed olives, coarsely chopped
Caramelize onions by placing 4 tablespoons of olive oil and 2 tablespoons of butter along with the onions in a fry pan on grill or burner on medium heat. Stir regularly for up to 30 minutes until they become golden brown but not fried, reducing heat as necessary. Set aside.
Stir together yogurt sauce by mixing yogurt, olive oil, vinegar, lemon juice, garlic, cucumber, dill, mint and salt to taste. Refrigerate.
Mix all burger ingredients (except olive oil) lightly with a fork. Form into 6 equal oval shaped patties, set aside.
Depending on the size and shape of sourdough bread slices trim, if necessary, into oval shapes to about 1.5 inches larger than burger patties all the way around. This will act as the base for the assembled burger. Spread 1 T of butter on each slice and sprinkle with garlic salt. Crush Herbs de Provence in palm of hand and sprinkle on buttered bread. Set aside.
Heat grill on a medium setting until hot. Place bread slices on clean grill butter side down only (grill one side only) until lightly browned. Remove. Brush burger patties with remaining olive oil on both sides and place on grill. Cook approximately 4-5 minutes on each side until medium rare or desired doneness. Let rest while preparing bread as noted below.
To assemble open-faced burgers place one slice of bread on plate or wide, shallow soup bowl. Spread caramelized onions on each slice of bread almost to the edge so that it can be seen under the burger patties. Place burger patties on caramelized onions and spoon 3 T yogurt sauce on each burger. Place 2 T crumbled feta cheese on each burger on top of yogurt sauce. Top each with evenly divided chopped tomato and finish with evenly divided chopped olives. Serve immediately.