Santorini Subs

Ingredients

• Burgers
• 2 Pounds. ground lamb
• 1 lb. ground beef (75%/25%)
• 2/3 Cup chopped sun dried tomatoes
• packed in olive oil
• 8 ounce block of feta cheese, cut into small cubes
• 1 tablespoon
• whole grain mustard
• 1/3 Cup mint jelly
• 1 teaspoon fresh lemon juice
• Kalamata spread
• 1/4 Cup finely chopped Kalamata olives
• 2 tablepoons chopped parsley
• 1 tablespoon chopped mint
• 2 Teaspoons lemon zest
• 2 tablespoons extra virgin olive oil
• Artichoke aioli
• 7 ounces thick, full fat (5%) Greek yougurt
• 1/4 Cup mayonnaise
• 1 teaspoon lemon zest
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon freshly grated garlic
• 1/2 teaspoon coarse garlic salt with parsley
• 1 Cup chopped baby artichoke hearts
• 3 (12″ long) premium deli style sub rolls
• 1/4 Cup olive oil
• 1 teaspoon coarse garlic salt with parsley
• vine ripened tomatoes
• butter lettuce

Instructions

• Gently mix together the lamb, beef, sun dried tomatoes and feta.
• Roll the mixture into 12 meatballs and then flatten them to patties that are about 3 1/2″ – 4″ wide.
• Whisk together the mustard, mint jelly and lemon juice.
• Baste the burgers with the jelly mixture while grilling over medium high heat until desired internal temperature has been reached.
• My preference is to pull them at about 145 degrees (medium rare) and let them rest for 5 minutes to finish cooking.
• Mix together the ingredients for the Kalamata spread and the ingredients for the artichoke aioli.
• Slice the sub rolls lengthwise and brush the cut sides with the olive oil that has been mixed with the garlic salt.
• Grill the rolls until they are crisped and golden brown.
• To assemble the burgers, thinly spread the bottom slice of the roll with the Kalamata spread.
• Top each roll with four of the burgers and then top the burgers with the artichoke aioli.
• Slice enough tomatoes and tear enough butter lettuce to top each burger patty.
• Allow a 6 inch sub with two patties per serving.
• Serves 6