RECIPES: Recipe Details

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Feta burger with tzatziki tapenade spread

Ingredients 

Tzatziki tapenade spread:
1/2 cup chopped kalamata olives
1 tablespoon chopped capers
1 tablespoon minced garlic
1/2 cup shredded, slightly chopped seedless cucumber
12 oz plain yogurt, drained for 20 min
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

Pattie:
2 lbs ground chuck
8 oz crumbled Feta
2 tablespoon chopped fresh Oregano
1 tablespoon minced garlic
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

Toppings:
8oz jar roasted red peppers (oil packed), thinly sliced lengthwise
1/2 cup sliced pepperocinis
3 cup baby spinach

6 good quality hamburger buns
2-3 tablespoons vegetable oil for brushing grill rack.

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Start spread by putting yogurt in a paper towel-lined fine strainer. Set it over a bowl so it can drain. Set aside while making the patties.

To make the patties, combine the ground chuck, crumbled feta, oregano, minced garlic, sea salt and ground black pepper in a large bowl. Handling the meat as gently as possible to avoid over compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Cover and set aside.

To make the tzatziki tapenade, combine olives, capers and garlic, give them one last chop together. Add these ingredients along with cucumber, sea salt and ground black pepper to the yogurt. Mix well. Cover and refrigerate while finishing patties.

Brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 to 5 minutes per side until the desired doneness is reached. During the last two minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast lightly.

To assemble the burgers, spread the tzatziki tapenade spread over the cut sides of the buns. Place spinach then a patty on each bun bottom and top with pepperocinis and roasted red peppers. Add the bun tops and enjoy.

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