Columbus Foodie

There’s a new blogging event called Regional Recipes, hosted over at Blazing Hot Wok, that celebrates food from all over the world - each month a new region is selected - this month the region is Greece and the recipes are supposed to reflect that theme.

I chose to highlight a Greek lamb burger that I made a month or so ago, with mostly local ingredients. All of the vegetable ingredients are local, at least - the tomatoes, the cucumbers, the onions, even the mint and oregano in the burgers.

This summer has been all about making unusual burgers - this one, at least, is a keeper.

Greek Lamb Burgers

1 1/2 lb. ground lamb
1 tbsp. fresh mint, finely chopped
1 tbsp. fresh oregano, finely chopped
1 tbsp. Greek seasoning
6 oz. feta cheese crumbles

For assembly:
Black Olive Mayo (recipe below)
Tzatziki Sauce (recipe here)
Sliced Roma tomatoes
Sliced cucumbers
4 hamburger buns
Lettuce leaves
Red onion, sliced

Mix burger ingredients together (including feta), and form into 4 patties. Grill 5 minutes on each side on medium direct heat, and then cook for a couple more minutes until done. Toast your buns on the grill as the burgers cook.

To build your burger, spread the bottom bun with a nice thick dollop of the black olive mayo, and then put the burger, which you then top with lettuce, tzatziki sauce, tomatoes, cucumbers, and onions. Top with burger bun and serve.

Black Olive Mayonnaise
recipe courtesy Epicurious

2/3 c. mayonnaise
2 tbsp. black olive tapenade
1/2 tsp. fresh lemon juice

Stir together all ingredients. Chill, covered, 1 hour (for flavors to develop)