“Its all Greek to Me” Burger

Ingredients

For Mint-yogurt sauce::
1 12-ounce container plain yogurt, full fat type
¼ teaspoon kosher salt
2 small garlic cloves, minced and mashed to a paste with 1/4 teaspoon kosher salt
2 tablespoons shredded fresh mint leaves
1 tablespoon fresh lemon juice
Zest of ½ lemon

For burgers:
2 pounds ground lamb
1/2 cup crumbled feta cheese
1/2 cup finely chopped pitted Kalamata olives
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
About 20 grinds fresh black pepper
2 small garlic cloves, minced and mashed to a paste with 1/4 teaspoon kosher salt

Colivita extra virgin olive oil
1 loaf brioche bread
2 small vine-ripened tomatoes, sliced
2 small green bell peppers cut into rings
1 red onion, sliced thin

 

Instructions

To make yogurt sauce: Drain yogurt in a sieve lined with a cheese cloth or dampened paper towel set over a bowl 30 minutes. Transfer drained yogurt to a small bowl and stir in salt, garlic paste, mint, lemon juice and zest.

To make burgers: Handling lamb as gently as possible, in a bowl combine lamb with feta, olives, salt, cumin, cinnamon, coriander, black pepper and garlic. Form into six equal size patties to fit bread.

Prepare grill to medium-high, oil grill, place patties on grill and cook for about 7 minutes per side. Two minutes before patties are done brush brioche with olive oil and grill on both sides till golden brown.
Transfer brioche to plate spoon yogurt sauce to cover bottom bread, place patties next and then top with tomatoes, bell peppers and onion. Top with grilled bread. Serve…