Dinner was yummy!
Two nights ago I helped Megan finish packing up her kitchen and took a few random refrigerator items that wouldn't make the trip to her new house. I googled some of the random ingredients now in my fridge and came up with the Feta Burger. It was a hit! I didn't have the chives, but the feta sauce still turned out great. I served it with spinach and mini corn on the cob, which I've never cooked believe it or not. Thanks to my friend Kate, I know how to cook it, it's just a random side dish to me.
If you have any recipe suggestions, I still have lots of: plain yogurt, light sour cream, feta cheese, and pork tenderloin (cooked).
Feta Burger
Feta Sauce
- 4 ounces feta cheese, crumbled
- 4 ounces cream cheese
- 1/4 cup plain yogurt or Greek yogurt
- 1/4 cup , sliced
- 2 tablespoons scallions, sliced
- 1/2 teaspoon lemon zest, minced
- salt, to taste
- fresh ground black pepper, to taste
- 2 lbs ground round or ground chuck
- salt, to taste
- fresh ground black pepper, to taste
- oregano, to taste
- crushed red pepper flakes, to taste (optional)
- 4 hoagie rolls or ciabatta rolls, split, toasted
- red leaf lettuce
- tomato, slices
- thinly sliced cucumber
- yogurt, for rolls (only if needed)
Directions
Preheat grill to medium-high.
Process feta, cream cheese and yogurt until smooth.
Add pepperoncinis, scallions, zest, and seasonings; pulse to coarsely chop, then set aside.
Shape ground round or ground chuck into 8 (4 oz) portions on wax paper, using a fork to form them into patties the size of hoagie rolls (it's fine if you use regular round buns).
Season with salt, pepper, oregano and coarsely crushed red pepper flakes.
Top 4 patties with a slice of onion.
Cover with remaining patties, seal edges with a fork and season again.
Grill burgers on an oiled grate for 4 minutes, flip and cook 2 minutes more.
Spoon 1/4 cup feta sauce on each burger; grill 2 minutes.
Serve burgers on the rolls, lettuce, tomato and cucumbers.
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