RECIPES: Recipe Details
FETA AND MINT STUFFED LAMB BURGERS WITH MARINATED ARTICHOKE HEARTS
1/2 cup crumbled Treasure Cave Feta cheese
1/3 cup chopped fresh mint
1/2 teaspoon ground black peppercorns
1/4 teaspoon fresh lemon juice
2 pounds ground lamb
3 cloves garlic, finely grated
1-3/4 teaspoons salt
1/2 tablespoon ground black peppercorns
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cumin
MARINATED ARTICHOKE HEARTS
2 tablespoons Colavita Extra Virgin Olive Oil
1-1/2 tablespoons Colavita White Balsamic Vinegar
1 teaspoon fresh chopped oregano
1 teaspoon fresh chopped basil
1 teaspoon fresh lemon juice
1/2 teaspoon fresh grated lemon peel
1/4 teaspoon salt
1 teaspoon minced garlic
2/3 cup diced artichoke hearts, well drained from can
1/3 cup grape tomatoes, halved
1/4 cup thinly sliced red onion-half moon shape
3 tablespoons chopped Kalamata olives, rinsed and patted dry before chopping
Vegetable oil to brush grill rack
6 whole wheat pita pocket bread rounds, upper 1/3 cut from top to form pockets
6 tablespoons mayonnaise
18 baby spinach leaves
Preheat a gas grill to medium-high heat or prepare a medium-hot fire in a charcoal grill with a cover.
To prepare patties, in a small bowl combine feta cheese, mint, peppercorns and lemon juice; mash together using a fork. Divide mixture into 6 equal portions. In a large bowl combine lamb and garlic. In a small dish, stir salt, peppercorns, cinnamon, allspice and cumin together then sprinkle evenly over lamb. Gently work seasoning into lamb then form 12 patties equal in size. Place a portion of cheese mixture in the center of 6 patties then spread out mixture to within 1/4-inch of edge. Place a second patty on top and press the edges together. Refrigerate until needed.
To prepare marinated artichoke hearts, in a small bowl whisk together olive oil, vinegar, oregano, basil, lemon juice, lemon peel, salt and garlic. Fold in artichoke, tomatoes, onion and olives; gently stir and set aside until needed.
Brush grill rack with vegetable oil. Retrieve patties and place on rack. Cover grill and cook patties 5 to 6 minutes per side or until desired doneness is reached. During the final minutes of grilling, place pita bread pockets on grill and very lightly toast, turning.
To assemble, open pita bread pockets and spread 1 tablespoon mayonnaise over inside of each, slide in a burger, tuck in 3 spinach leaves then spoon artichoke mixture into each pocket in equal amounts.
Measure onions loosely not packed. I used Kangaroo brand pita bread pockets.