Wine Varietal: Merlot
This is a great local burger from NY because it includes ingredients from different cultures and combines them to make something all its own! New York is known to be a melting pot of people and cultures and, this burger is the epitome of just that!
This burger blends greek influences such as oil cured black olives and feta cheese along with italian basil and portobello mushrooms. Then to top it all off, the sweetness of the Vidalia onion ties together my southern roots with my northern heritage to produce a burger I call the “olive this burger”…and i bet you will too.
2lbs. ground beef 80% lean
12 oil cured black olives chopped fine
1/2 cup asiago cheese grated
1/2 tsp. fresh crushed black pepper
2 Tbls. minced garlic
1 large vidalia onion sliced into rings
1lb. small baby potabella mushrooms sliced
2 tbls. butter
2 pinches of salt
vegetable oil for brushing on rack.
6 small whole wheat pitas
1/2 cup greek feta
12 fresh basil leaves
Combine the ground beef, black olives, asiago cheese, black pepper and garlic. Mix well by hand. Make into 6 patties.
Tightly wrap mushrooms with 1 tbls. of butter and a pinch of salt in aluminum foil for grilling.
Tightly wrap onions with 1 tbls. of butter and a pinch of salt in aluminum foil for grilling.
Preheat grill on medium heat , wipe down grill rack with vegetable oil. Place mushroom and onion packs on grill.
after 6 min. flip packs over and place all six burgers on grill and cover. Let burgers cook for about 4 to 5 min. on each side. once burgers are done remove them from grill along with the mushrooms and onion packs. allow mushrooms and onion packs to sit for 5 min. before opening.
To prepare burgers, place in pitas. Top each burger with mushrooms, onions, feta, 2 basil leaves and a thin coat of mayo.
Serve and enjoy!