Greek Patty Melt with Cotija Cheese and Muhammara

You know you've made something delicious when you take a bite and your first reaction is mmmmm! I LUV it when that happens! Mmmmms = happy dance = a happy blogger. This burger was well received and is now a new fave! Each bite packs a flavorful punch and the muhammara is absolutely amazing. I could have eaten it straight up all by itself. Gimme a bag of pita chips and I would've been a happy girl. The sauce reminded me a lot of my other favorite dip - but this one's even better. It was a perfect compliment to the bold flavors of the meat and the combination of flavors just made these burgers sing!

I learned a great cooking tip while making these burgers as well. The recipe uses Greek yogurt to bind the burgers which I thought was a unique twist, since normally I use an egg to bind any type of ground meat. I found the yogurt held the burgers together well and they showed no signs of falling apart on the grill. How many times has that happened to you when you try to cook a burger on the grill? Well have no fear, yogurt is the new binder and you'll have a perfect burger every time. Try it, I think you'll be pleasantly surprised. The yogurt also acts as a double-duty ingredient - it not only keeps the burger together, but also adds moisture which keeps the burger juicy and moist. If you enjoy Mediterranean cuisine and big bold flavors, then you'll definitely enjoy these burgers!


Greek Patty Melt with Cotija Cheese and Muhammara
Adapted from Grill It with Bobby Flay
2 servings

1/4 cup finely chopped parsley leaves3 tablespoons fat-free Greek yogurt 1 cloves garlic, minced1 teaspoons ground coriander
1/2 teaspoon kosher salt1/4 teaspoon ground cumin
1/4 teaspoon paprika1/8 teaspoon ground allspice10 oz pounds ground turkeyOlive oil2 Hamburger buns1/2 pound cotija cheese, grated (can substitute feta)
Muhammara, recipe follows1 large onion, thinly sliced and grilled Directions

Preheat a grill over indirect medium-high heat.

In a large bowl, combine the parsley, yogurt, garlic, coriander, salt, cumin, paprika, and allspice. Add the lamb and mix gently by hand until evenly combined. Shape the meat into 2 patties, each about 4 by 6-inches by 1/2-inch.

Lightly oil the patties and arrange them on the hot side of the grill. Cook for 4 to 5 minutes, flip, and cook another 4 to 5 minutes until cooked through. Top burgers with cheese in last few minutes of cooking until cheese gets nice and soft. Transfer the burgers to the bread, top grilled onions and Muhamarra.

Muhammara: 1/2 pound red bell peppers, charred, peeled, seeded and roughly chopped1/2 to 1 small hot red peppers, charred, peeled, seeded and roughly chopped*1/2 cup walnut pieces, about 5 ounces, toasted1 clove garlic, roughly chopped1/2 teaspoon ground cumin, from freshly toasted seedsKosher salt1/4 teaspoon smoked paprika1 tablespoons olive oil1/2 tablespoon pomegranate molasses 1/2 tablespoon sherry vinegar1/4 lemon, zested and juiced To char the bell peppers, cut each pepper in half and cut out the inside membrane and seeds. Next take your palm and flatten the pepper cut side down and make it as flat as possible. Place the pepper cut side down on a baking sheet that you spray with PAM or lightly oil and broil for 10 minutes or until peppers are black and charred. Remove peppers and place in a bowl and cover tightly with plastic wrap. After 15 minutes remove peppers from bowl and peel off black skin. Do the same thing with the peppers if you decide to use them. Next, put all of the ingredients, except the lemon zest, in a food processor and process until a smooth paste forms. (Start with 1/2 hot pepper, taste, and then add more if you want it hotter.) If the mixture is too thick, drizzle in a little more olive oil. Stir in the lemon zest by hand. Taste and add more salt and hot pepper, if desired.

*I omitted the pepper and added a pinch of cayenne.