Daphne's Turkish Burger

This recipe can be found in the Glamour August 2012 issue.  I must admit it was a bit ambitious of me to attempt to make the first Greek meal I've ever tasted, so ambitious I was only able to get a photo of the finished product.  This meal was a delightful twist on a classic burger.

Personal Photo

For Whipped Feta

4 ounces of Greek yogurt

6 ounces of Feta cheese

2 teaspoons fresh dill, chopped

1 teaspoon salt

For Burgers

1 teaspoon dried oregano

1 teaspoon dried mint

½ teaspoon ground cardamom

½ teaspoon ground cumin

½ teaspoon ground cinnamon

½ teaspoon smoked paprika

1 pound lean ground beef

1 large sweet onion, minced

¼ cup flat leaf parsley, chopped

1 egg

1 slice day-old bread, soaked in milk

¼ cup olive oil

4 pieces flatbread (or whole wheat pitas, tops trimmed)

Sea salt

Combine yogurt, feta, dill, and salt in a food processor; whip until smooth and creamy, like mayo.  (If sauce is too thick, add more yogurt to thin.)  Refrigerate.

Combine oregano, mint, cardamom, cumin, cinnamon, and paprika in a bowl and mix thoroughly.

In another bowl, combine beef, onion, parsley, and egg.  Soak bread in milk for a few minutes, then squeeze to remove excess.  Add to mixture, combining thoroughly.  Stir in spices. Cover and refrigerate for an hour.

Wet hands with water and form small, loosely packed patties about 4 inches long and 2 inches wide.  Pat each down gently to flatten.  Brush each burger with olive oil, and grill on medium heat for about 10 minutes on each side until burger feels springy.

Brush flatbread or pita pocket with oil, sprinkle with salt, and heat on grill until warm but not crispy, roughly about 1 minute on each side.

Spread bread with whipped feta mixture.  Fill with patty and top with Cucumber Tomato Salsa.  Serve immediately.

Cucumber Tomato Salsa

Finely chop 2 tomatoes, 1 small seedless cucumber, 1 red onion and ½ bunch fresh flat-leaf parsley.