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Fiery Kalamata Burgers with Dilled Tzatziki Slaw

Nestled in the heart of nearby Detroit is Greektown where I can fill up on my favorite ethnic fare at any one of the many restaurants that line it’s short street. In coming up with this burger, I combined two of my preferred menu picks... tzatziki and anything lamb...while including other fabulicious Greek ingredients as well. All of these wonderful flavors and textures are sandwiched between toasted crusty rolls and shout out “Greek” to me and my unsuspecting taste testers.


1/3 cup sour cream
1/4 cup olive oil (divided as follows in instructions)
3 tablespoons mayonnaise
4 garlic cloves, peeled (3 quartered, 1 minced)
1 teaspoon fresh snipped dill
1/2 cup finely shredded cabbage
kosher salt for seasoning, plus 1 teaspoon
1/2 medium English cucumber
1/2 pound ground lamb
1 1/2 pounds ground chuck
1 teaspoon minced fresh oregano
1/2 cup coarsely chopped pitted kalamata olives
1 1/4 teaspoon red pepper flakes
6 ciabatta sandwich rolls, sliced horizontally
8 ounce block Feta Cheese, cut into thin slices
6 green leaf lettuce leaves


Preheat both sides of a double burner gas grill to medium-high. To make Dilled Tsatsiki Slaw, combine the sour cream, 1 tablespoon olive oil, mayonnaise and 3 cloves of garlic in a mini food processor pulsing the mixture until smooth. In a medium bowl combine the contents of the food processor cup along with the dill and cabbage; season with salt to taste. Cover and refrigerate until ready to serve (at least 1/2 hour). Peel the cucumber leaving thin strips of the peel remaining. Julienne the cucumber on a mandolin into medium size cuts. Place cut cucumber in a separate bowl; also refrigerate. Right before serving, if necessary, drain cucumber. Stir into cabbage mixture. To make the patties, use your fingers to break the lamb and ground chuck apart into small bits into a large bowl. Toss gently to intermingle the two meats. Add the minced garlic, oregano, kalamata olives, 1 teaspoon salt and red pepper flakes. Handling the meat as little as possible, mix well. Form into 6 equal patties slightly larger than the rolls. Set aside. Using a silicone brush, lightly coat the grill rack and cut sides of the rolls with the remaining olive oil. Set buns aside. Place the patties to one half of the grill surface, cover, and grill until browned on the bottoms, approximately 4-6 minutes. If a flare up occurs while grilling, move patties out of the fire to another part of the cooking grate. Flip the patties over onto the opposite side of the grill, cooking to desired doneness or about 4 minutes longer for medium. After turning patties reduce heat to medium on first side and lightly toast the rolls cut side down. Watch closely to keep from burning while equally dividing the sliced cheese on top of patties. When rolls are finished toasting, if necessary, cover grill until cheese is melted. To assemble the burgers, place a generous portion of the Dilled Tzatziki Slaw over the bottom half of the rolls, top with a patty. Place the lettuce leaf on top of cheese. Add the roll tops and serve. Makes 6 burgers


This is an awemazing piece of splendtacular grillin’.