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Greek Burgers

Why this recipe works: the greeks have given the world many thins: democracy, philosophy, and most importantly, a way to put a new spin on the classic American burger. Instead of ground beef, we use ground lamb for our burgers. And when it comes to flavorings, we put them (mint, garlic, and feta cheese) inside the burger as we form the patties rather than pile them all on top. To cut through the richness of the ground lamb, we slather on a tangy sauce of Greek style yogurt, chopped kalamatas olives, and mint. Tomato and onion slices go on at the end to complete the transformation; what was oce an all American burger is now a delicious Greek – inspired supper. These burgers are best hot off the grill, but hey can be cooked in a skillet on the stovetop as well. Low fat, no fat, or full fat plain yogurt. Look for high quality hamburger buns that can stand up to these juicy burgers without falling apart; supermarket bakery bins are good place to search.

Ingredients

1. mix yogurt, olives, 1 clove garlic, and 2 tablespoons mint in small bowl. Set aside. Break lamb into small pieces in medium bowl. Add cheese, remaining garlic, remaining mint, salt, and pepper using fork, toss until ingredients are evenly distributed. Divide mixture into 4 equal portions and lightly pack into 1 inch think patties.
2. grill patties over hot fire until browned on both side and cooked to desired doneness, 4 to 6 minutes per side. Transfer burgers to plate and tent with foil. Grill cut sides of buns until toasted, about 2 minutes.
3. arrange burgers on buns. Top burgers with dollop of yogurt sauce and tomato and union slices. Place top of bun on burger. Serve.

Simple side cucumber, watermelon, and radish salad

Combine 4 cups cubed, seeded watermelon; 1 cucumber, peeled, halved, seeded, and sliced; 1 cup thinly sliced radishes; 1 tablespoon lime juice; and ¼ cup chopped fresh mint in large bowl. Season with salt and pepper. Serve 4.