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.
1 1/2 cups quartered cherry tomatoes
1 tablespoon finely chopped fresh mint
1 tablespoon fresh lemon juice
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
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
5 (2-ounce) Kaiser rolls or hamburger buns
How to Make It
To prepare relish, combine tomatoes, 1 tablespoon mint, and 1 tablespoon juice; cover and chill until ready to serve.
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.
Prepare grill or broiler.
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.
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
Maybe it is just me...and the four other people I made this for, but the flavor combination was NOT GOOD! The mint was overpowering (and I didn't even put in the whole 1/2 cup.) The sauce was too thin to stick to the burger and it made the bun soggy and the relish was just more of the same flavors.
WOW!!! Just had these for dinner and had to log on and write a review. These burgers were absolutely AMAZING! Never in a million years would I have come up with the outstanding flavor combination these burgers provide. Tasty, tasty, tasty! Made ours with ground turkey (no beef at this house) and followed the rest of the recipe exactly. Served with some sliced kiwis and french fries. Best meal this month! Thanks Cooking Light!
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