Summer Burst of Flavor Greek Burger
4 ripe meaty tomatoes (like a beefsteak)
1/3 cup deli pitted Kalamata olives
1 red onion
3 ounces feta cheese
2 tablespoons cup good white wine vinegar
3 tablespoons good olive oil
1/2 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil leaves
2 tablespoons cup chopped fresh parsley leaves
2 garlic cloves (minced)
1 tablespoon minced fresh rosemary leaves
1 tablespoon fresh thyme leaves
1/4 cup olive oil
1/4 cup Sutter Home Cabernet Sauvignon
2 tablespoons red wine vinegar
1 3/4 pounds fresh ground chuck
1/4 pound fresh ground lamb
2 teaspoons kosher salt
1/2 cup panko bread crumbs
Vegetable oil for grill rack
6 count 7 inch bakery pita bread
Preheat gas grill to medium-high heat.
To make salad: Core and slice the tomatoes into 1/4 inch slices and place them in a gallon zip type bag. Coarse chop the olives and add to bag. Thinly slice the onion and add to the bag. Place the vinegar, olive oil, salt, pepper and basil into a small blender and mix. Stir parsley into dressing and add to the vegetable mix in the bag. Shake well to mix. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently add it to the salad, close bag to allow the flavors to infuse at room temperature while you make the burgers.
To make burgers: Mix the garlic, rosemary, thyme, olive oil, wine, and vinegar in a small blender. Pulse to blend. Let sit 5-10 minutes for flavors to develop. Place meat into a large bowl. Add salt and marinade. Gently mix. Add bread crumbs as necessary for meat to hold together. Divide meat into 6 equal portions. Either hand form or use a burger press to gently form into 3 1 /2 inch burgers of uniform size and shape.
When the grill is ready oil the grill .
Cook the burgers on a (closed cover) medium high grill (I used Fire Magic) to medium 4-5 minutes per side turning once. Do not press down on burgers!
To assemble burgers: Slice top 1/4 of pita off each bread. Slide a burger into a pocket and top with a generous serving of drained salad.
Makes 6 burgers