Burger with Creamy Tomatoes
The history of the hamburger traverses a juicy series of claims and rivalries. In 1855 at the Seymour Fair in Wisconsin, a concessions cook served a meatball between two cuts of bread and named the dish after Hamburg steak. In Hamburg, New York in 1885, a sandwich stand worker responsible for making sausage-dogs ran out of pork sausage, so he replaced it with cuts of beef. In 1900, a Connecticut lunch wagon chef served beef trimmings in between two toasted bread slices after running out of steaks; this cook also claimed the name of her dish was later declared by sailors in Hamburg, not by her. There are so many claims to this dinky little invention that I actually can't list them all here.
Prep: 15 min | Cooking: 15 min | Total: 30 min
Makes 4 burgers
Feta cheese (3/4 cup)
Olive oil (2 tbsp)
Plain Greek yogurt (1/2 cup)
Garlic powder (2 tsp)
Lime juice (2 tsp)
Dried lemon zest or peel powder (1 tsp)
Beef patties (4 patties or about 1.25 lb. of ground beef)
Lettuce (desired amount per burger)
Onions, ringed (about one medium onion)
Tomatoes, diced (1 1/2 cup; about 1/3 cup per burger)
Preheat grill to medium-high.
In a food processor, combine feta cheese, olive oil, yogurt, garlic, lime juice, and lemon zest. Blend until smooth, then transfer to refrigerator.
Grill beef patties, about 6 minutes on each side, or until pink in center is mostly gone. Melt a slice of cheese on each patty, then remove from grill. Place lettuce and/or onions on bottom bun, then patty, then tomatoes. Drizzle cream sauce over tomatoes and close the burger. Serve.