Greek Burger

• 1/2 cup Greek yogurt
• 1/4 cup grated cucumber
• 2 cloves garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 3/4 cup pitted kalamata olives
• 2 teaspoons chopped fresh oregano leaves, plus more for garnish
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
• 1 1/2 tablespoons canola oil
• 1/3 cup crumbled feta cheese, plus sliced feta cheese, for garnish (optional)
• 4 hamburger buns, split; toasted (see page 15), if desired
• 1/2 ripe beefsteak tomatoes, chopped

1. Whisk together the yogurt, cucumber, and garlic in a small bowl and season with salt and pepper.
2. Refrigerate for at least 30 minutes or up to 8 hours before serving to allow the flavors to meld.
3. Combine the olives, oregano, and olive oil in a food processor and process until smooth.
4. The olive paste can be made up to 1 day ahead, covered, and refrigerated.
5. Bring to room temperature before using.
6. Divide the meat into 4 equal portions (about 6 ounces each).
7. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
8. Season both sides of each burger with salt and pepper.
9. Cook the burgers, using the canola oil (see page 16) and topping each one with crumbled feta cheese and a basting cover during the last minute of cooking (see page 21).
10. Place the burgers on the bun bottoms, and spoon some of the yogurt sauce and olive paste over the burgers.
11. Top with chopped tomato, sliced feta, if desired, and oregano.
12. Cover with the bun tops, and serve immediately.

greek yogurt, cucumber, garlic, kosher salt, olives, oregano, extravirgin olive oil, ground chuck, canola oil, feta cheese, buns, beefsteak tomatoes

Taken from www.epicurious.com/recipes/food/views/greek-burger-375991 (may not work)