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Beef, Mint, and Pepperoncini Burgers with Lemon-Feta Sauce

Yield 5 servings (serving size: 1 burger)
This large, heaping burger might best be eaten with a knife and fork. The heat, tang, and crunch of pepperoncini peppers are welcome additions to the herb-filled burger. Look for jars of the peppers in the grocery store's pickle aisle. The creamy sauce tames the heat of the pepper.


  • Relish:
  • 1 1/2 cups quartered cherry tomatoes
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon fresh lemon juice
  • Sauce:
  • 1/2 cup (2 ounces) crumbled reduced-fat feta cheese
  • 1/4 cup plain fat-free yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 garlic clove
  • Burgers:
  • 1/2 cup chopped fresh mint
  • 1/2 cup finely chopped seeded pickled pepperoncini peppers
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • 1 large egg white, lightly beaten
  • 1 pound ground round
  • Cooking spray
  • 5 (2-ounce) Kaiser rolls or hamburger buns

Nutrition Information

  • calories 378
  • caloriesfromfat 28 %
  • fat 11.9 g
  • satfat 4.4 g
  • monofat 4 g
  • polyfat 1.3 g
  • protein 27.9 g
  • carbohydrate 39.8 g
  • fiber 2.4 g
  • cholesterol 62 mg
  • iron 4.2 mg
  • sodium 647 mg
  • calcium 122 mg

How to Make It

  1. To prepare relish, combine tomatoes, 1 tablespoon mint, and 1 tablespoon juice; cover and chill until ready to serve.

  2. To prepare sauce, place feta cheese and next 4 ingredients (through garlic) in a food processor, and process 2 minutes or until smooth, scraping sides. Cover and chill.

  3. Prepare grill or broiler.

  4. To prepare burgers, combine 1/2 cup mint and next 6 ingredients (through beef). Divide mixture into 5 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until done. Place 1 patty on bottom half of each bun; top with 1/4 cup relish. Drizzle each serving with about 2 tablespoons sauce; top with top halves of buns. Serve immediately.

  5. Wine note: The sauce of lemon, feta cheese, and yogurt on this tasty burger adds a salty, tangy flavor that can make many red wines taste flat and dull. So opt for a fresh, clean, dry white wine instead (whoever said white wines don't go with red meat?). My favorite choice: a snappy pinot grigio, served well chilled. The 2003 Zenato Pinot Grigio from Veneto, Italy, is an affordable choice at about $ -Karen MacNeil