Summertime is burger time. And it's so easy to throw a few beef patties on the grill. Not much is required in the way of embellishment, yet they have a big happiness return.
What's the magic ingredient? Fat, of course. Beef burgers are high in fat, which guarantees flavor and juiciness. And because fat enhances flavor, it also makes anything else you put in or on the burger taste better, too.
Heartbreakingly, as you decrease the fat content in a burger, its flavor tends to go bye-bye, too. This is a real problem if you want to dig into a delicious burger and still want the blood to continue sailing through your arteries. The solution? Turkey.
I know. I know. You've tried turkey burgers and it was like eating wet cardboard. Hah! But you haven't tried my turkey burgers.
The blandest and driest of white meats, turkey cries out for flavor and moisture. Happily, any number of vegetables can answer this call, including sautéed onions, bell peppers or mushrooms, shredded raw Napa cabbage or carrots.
But I wanted to give these burgers the Greek treatment, so I moistened them with spinach, garlic and onions, then seasoned them with crumbled feta and fresh oregano. A staple of Greek cuisine, the goat or sheep milk cheese called feta is so packed with flavor and saltiness that a little goes a long way. And if you're not a fan of oregano, you can swap in dill or basil instead.
In search of a simpatico sauce, I built one out of pepperoncini. Also known as Tuscan pickled peppers, pepperoninci are the little green hot peppers that have spiced up every Greek salad you've ever eaten. They're briny, too, which is why I added some of their pickling liquid to the yogurt-mayo base.
Nobody in my house cries “Where's the beef?” when we pull these burgers off the grill.