A tasty if somewhat labor intensive burger recipe from Bobby Flay.
1/2 cup Greek yogurt (we used fat free)
1/4 cup grated cucumber
2 cloves garlic, finely chopped
kosher salt and freshly ground black pepper
3/4 cup pitted kalamata olives (or a mix of olives)
2 teaspoons chopped fresh oregano leaves, or dried, or a mix of Italian blend and marjoram
2 tablespoons olive oil
1 pound ground beef (We like grass-fed; Bobby recommends 1.5 pounds, either 80 % lean Chuck or 90% lean turkey)
1 1/2 tablespoons olive oil
1/3 cup crumbled feta cheese
2 pita bread, split
handful tomatoes, chopped
Mix together yogurt, cuke and garlic – add a bit of salt and pepper. Refrigerate for 20 min to a half hour.
In a food processor, combine olives, 2 tbsp olive oil and oregano. Set aside.
Make 4 patties out of ground beef, seasoning with salt and pepper. Press an indent into each burger with your thumb.
Heat cast iron skillet and add remaining oil. Cook burgers about 3 minutes on one side, flipping and cooking about 4 minutes on other. Add feta for last minute of cooking, covering it with a metal bowl or high enough lid to not hit your cheese.
Serve burgers in a half pita with chopped tomatoes, some tapanade and some yogurt sauce.