90-degrees today and a perfect dinner is Jacques Pépin's Feta Stuffed Lamb Burger on the grill! Served with a yogurt-cucumber sauce with fresh mint over a bed of lightly dressed mixed greens and a Penner-Ash 2012 Pinot - can't get better than that!
1 cucumber, peeled, seeds removed, and grated
1-1/2 T. chopped fresh mint
1 tsp. chopped garlic
3/4 tsp. salt
1 T. fresh lemon juice
1/2 tsp. freshly ground pepper
1 c. plain Greek yogurt
Mix all ingredients in a bowl (can be refrigerated up to one week).
1 lb. ground lamb
1 c. coarsely chopped mushrooms
1/3 c. coarsely chopped onion
1 tsp. finely chopped garlic
1/2 tsp. ground cumin
1 tsp. dried oregano ( I used a combination of dried and chopped fresh oregano)
1/2 c. crumbled feta (1/2-inch pieces)
1 T. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
In a bowl mix together the lamb, mushrooms, onion, garlic, cumin, and oregano. Form into 4 patties. Make a shallow depression in the center of each with your thumb and insert a chunk of the feta. Bring the edges together and press gently to enclose the cheese. Rub olive oil over the patties and grill over medium-high heat for about 12-18 minutes for medium.
I served on a bed of mixed greens with the dressing used for the Tall Greek Tomato Salad that I served with the burgers. Put a dollop of the yogurt-cucumber on top of the burger and serve.
– Jacques Pépin, "More Fast Food My Way"