Cuisinart DLC-2009CHB manual Greek Burgers with Feta and Olive Tapenade

Nutritional information per serving:

Calories 448 (35% from fat) • carb. 17g • pro. 56g • fat 17g • sat. fat 3g

• chol. 137mg • sod. 1249mg • calc. 59mg • fiber 2g

Greek Burgers with Feta and Olive Tapenade

Makes 4 burgers

1small garlic clove

1tablespoon fresh parsley, well packed

1½ tablespoons capers, drained, rinsed and drained again

2ounces pitted imported green olives

½ teaspoon fresh lemon juice

1 tablespoon extra virgin olive oil

1¼ pounds well-trimmed sirloin (include 1½ ounces of the hard fat), be sure all the gristle has been removed, cut into 1-inch cubes, frozen for 20 minutes

2teaspoons dried basil

1teaspoon dried oregano

½teaspoon freshly ground black pepper

2 ounces feta, well drained and crumbled

4 good quality rolls mesclun or other lettuce

1 roasted red bell pepper, drained and cut into ½-inch strips

Insert the metal blade. With the machine running, drop the garlic down the feed tube; process 5 seconds to chop finely. Add the parsley, pulse to chop. Add the capers and olives, pulse to chop, 10 times. With the machine running, add the lemon juice and olive oil through the feed tube, process until the mixture has formed a rough paste, about 20 seconds. Remove and reserve. The tapenade may be made up to 2 days ahead.

Process the hard fat for 15 seconds to chop finely. Pulse the beef to rough chop, 15 to 20 times. Add the seasonings, pulsing to chop the beef further and incorporate the season- ings, another 15 times; do not overprocess. Add the feta, pulse to incorporate.

Divide the meat into 16 equal portions, and flatten to 4 inches in diameter. Top 8 of the rounds with a scant tablespoon of the olive tapenade, keeping a half-inch border all around. Place another burger patty on top of each one and press to seal. The burgers may be made ahead to this point, covered and refrigerated.

Preheat a grill pan or outdoor grill to very hot (a drop of water will dance when splattered on the grill pan). Cook the burgers over high heat, turning once, 4 to 6 minutes per side, depending on the desired degree of doneness.

Serve on rolls lined with lettuce, top with roasted red pepper strips and traditional tzatziki sauce.

Nutritional information per burger:

Calories 504 (37% from fat) • carb. 22g • pro. 56g • fat 21g • sat. fat 7g

• chol. 106mg • sod. 699mg • calc. 152mg • fiber 2g

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