Greek Grill

OK, so the snow's melted and we're back to hot and sunny spring weather. Beautiful ... I think I'll fire up the grill before the next cold snap.
The following is my Greek-inspired "Burger" and "Fries"
... and let me tell you, this meal will not disappoint!

On the Menu:
                     Feta stuffed Lamb Patty with Herb oil
                 Crunchy Chick Peas (in place of fries)
                     Cool Cucumber and Yogurt Salad

All of the components to this meal come together so easily.
The flavors and textures compliment each other beautifully.

OK Let's get started! 

First up... THE BURGER

Ingredients:  This recipe Makes 3 nice burgers - adjust the portions to suit your needs 


Start by making the herb oil

THE HERB OIL  
1/4 cup Fresh Mint Leaves
1 cup Fresh Parsley
4 large Basil Leaves
1/4 to 1/2 tsp Sea Salt
1 TBSP Pine Nuts
1/2 lemon- juiced
Olive oil- a good quality extra virgin 

In a food processor, whiz together herbs, salt and nuts to a fine chop. Add the lemon juice and with the processor running add the olive oil - enough to make it the consistency of a thin pesto. 
The final result should make 1/2 cup of herb oil.  

Separate the Herb Oil into 2 equal portions

* Add an additional 1 TBSP of Olive Oil to 1/4 cup of herb oil to thin it. 
Reserve for plating 


*Take the other 1/4 cup of herb oil and mix it into 
1/2 cup Crumbled Feta Cheese

This Is The Filling For The Burger

FETA STUFFED LAMB PATTY
1/2 cup Crumbled Feta (for the filling, as shown above)
1 lb Ground Lamb -organic and local if possible
1/4 tsp Sea Salt
1/4 tsp Anise Seed
1/4 tsp Ground Coriander
1/4 tsp Ground Cumin
1/4 tsp Marjoram
1/4 tsp Cinnamon
1/2 tsp Oregano

1 Red Bell Pepper - organic if possible
1 Yellow Bell Pepper - organic if possible

In a small bowl or dish, combine all of the spices. Now take 1 tsp of the spice mix and blend it into the ground meat. Reserve the rest of the spice mix to season the outside of the prepared patties.

Divide lamb into burger portions- approximately 1/3 lb each. Flatten into thin oblong patties that can be held in one hand. Spoon a dollop of the filling into the center. Fold the meat over and around the filling, carefully pinching closed as you go. Repeat this process for all the burgers.

Sprinkle both sides of the patties with the remaining spice mix as well as fresh ground black pepper. Chill the burgers slightly before grilling.  


Cut the tops and bottoms off of the peppers. de-seed and cut into halves. Brush with olive oil, season with salt and pepper. Reserve for grilling

TO THE GRILL!

Grill the Burgers and Peppers until they are beautifully charred. 
Slice the Grilled Peppers into strips. 
Spoon the reserved Herb Oil onto the plate, put the Feta Stuffed Lamb Patty on top of the Herb Oil, top the Patty with the Grilled Pepper strips and sprinkle with a few toasted Pine Nuts.
Serve with:
*Cool Cucumber Yogurt Salad and *Crunchy Chick Peas
*Recipes for the Chick Peas and Cucumber Salad will be in upcoming posts