Greek-Style Burgers

Burgers get a Mediterranean makeover thanks to feta, toasted pine nuts, fresh oregano, and lemon in this one!!
(serves 4)

Burgers:
1/2 cup pine nuts
1&1/4 lb. ground lamb
5 oz. feta cheese, diced (about 1 cup)
1/3 cup pitted Kalamata olive, chopped
3 T. chopped fresh oregano
Grated zest of 1 lemon
2 cloves garlic, crushed
EVOO for brushing

Salad:
3 Campari* tomatoes, cut into thin wedges
1/2 Persian* cucumber, cut into ribbons with a veg. peeler
1/3 cup pitted Kalamata olives
1 T. chopped fresh flat-leaf* parsley

Assembly:
4 burger rolls, split
Toasted pine nuts, optional
Greek plain yogurt
Lemon wedges

To make the burgers: Heat a small nonstick skillet over med. heat. Add pine nuts; cook, stirring occasionally, until toasted, 3-4 mins. Cool; chop. In a bowl, mix lamb, cheese, olives, oregano, lemon zest, garlic, and pine nuts. Divide mixture into 4 portions; shape each into a ball, then flatten slightly into a burger. Cover; refrigerate 30 mins. Heat a griddle pan or prepare grill for direct-heat cooking. Brush burgers with a little oil; cook, turning once, 4-5 mins. per side for med.-rare.

To make the salad: In a bowl, toss together all ingredients.

Assembly: Toast rolls under broiler. Top each roll bottom with some salad, burger, and, if desired, pine nuts; top with roll lids. Serve with yogurt and lemon wedges.

"Don't let what you can't do stop you from what you can do."

Have FUN today!!

Love,

MM