Wine Varietal: Pinot Grigio
A mediterranean inspired burger on Indian bread. I wanted to do something with fresh vegetables an yogurt as a topping.
1 cup Greek yogurt
1/2 cup sour cream
1/2 medium seedless cucumber
1/2 teaspoon fine sea salt
1 teaspoon crushed garlic (crush garlic into paste with fine sea salt)
1/4 teaspoon freshly ground Black Pepper
8 ounces Feta Cheese aged & creamy
1 1/2 pounds of cold 50% chuck shoulder and 50% top sirloin
1/2 cup cold grated vidalia onion
2 teaspoons fresh crushed garlic
3/4 teaspoon sea salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
3 tandoori Indian flat breads
TOPPINGS for each patty
1 ounce shredded lettuce
6 very thin 1/16 inch Vidalia onion slices
6 very thin 1/16 inch tomato slices
6 very thin 1/16 inch cucumber slices
4 tablespoons of sauce.
DIRECTIONS FOR SAUCE:
Grate cucumber and skin and place in bowl.
Add yogurt, break up feta cheese into small pieces and mix thoroughly into sauce, add remaining ingredients.
Mix well, cover and refrigerate while preparing meat.
DIRECTIONS FOR EACH BURGER:
Blend grated onion, garlic, salt, marjoram, rosemary and pepper.
With cold metal spoon, blend well with the meat.
Divide into a six patties and refrigerate 15 minutes.
Then cook slowly on grill 4 to 5 minutes per side.
DIRECTIONS FOR BREAD:
Cut each Tandoori flat bread in half the long way.
Brush with olive oil.
Brown on grill.
Open up each pocket.
DIRECTIONS FOR ASSEMBLING BURGERS:
In each bread pocket, spread 2 tablespoon of sauce on bottom.
Place patty into sauce.
On each side of patty, overlap 3 very thin 1/16 inch onion slices, 3 very thin 1/16 inch tomato slices, and 3 very thin 1/16 inch cucumber slices.
Spoon on remaining 2 tablespoon of sauce.