When the newest installment of Regional Recipes was announced, it was American. I immediately thought of burgers or chili dogs. I know blatantly obvious and totally lacking in creativity, but hey, that's how I roll.
So, a burger it was. But not just any burger, a cheese burger, and not just any cheese burger, but a feta cheese burger. So there. And by the way, when you read the recipe, you may notice that each burger is 1/2 pound of beef! Yes, a 1/2 pound. That's also how I roll.
I think the picture sums it up. It was yummy. Oh so yummy. I may have thrown out my jaw trying to open my mouth that wide, but it was worth it.
Feta Cheese Burgers
from Cuisine at Home Weeknight Grilling
4 oz feta cheese, crumbled
4 oz cream cheese
1/4 cup plain yogurt
1/4 cup peperoncini peppers, sliced
2 tablespoons scallions, sliced
1/2 teaspoon lemon zest, minced
salt and pepper to taste
2 pounds ground chuck
salt, pepper, and dried oregano
4 slices red onion (1/4" thick)
Serve on and with
4 hoagie rolls, toasted
red leaf lettuce
thinly sliced cucumbers
Preheat grill to medium high.
In the food processor, process feta cheese, cream cheese and yogurt until smooth. Add the peperoncini, scallions, zest, and the seasonings. Pulse until it's coarsely chopped.
Shape the ground chuck into 8 (4 oz) portions on wax paper. Season with salt, pepper and oregano. Top 4 patties with a slice of the onion. Cover with the remaining 4 patties, seal edges with a fork. Season again. Grill burgers for about 4 minutes, flip and cook for 2 minutes. Top each burger with about 1/4 cup of the feta cheese sauce and grill for about 2 more minutes. Serve on rolls with lettuce, tomato, and cucumber.
This will be my entry for this month's Regional Recipes hosted by JS and TS at (EatingClub) Vancouver.