With apologies to Dave Matthews...

...Eat, drink and be merry
for tomorrow we die

or eat Mediterranean-inspired burgers!
That's what we did tonight. After I defrosted the chopped meat.

Oh, did I overlook that little detail? Yeah, as the protein speech bubbles erupt over my head they rain FROZEN meat!

Plan ahead?

Pshaw...that's the point of this blog.

So it was the burgers on soft rolls w/spicy tangy smoothy dressing; french cut string beans (from a poly bag...no snickering); and whole-sour pickles.

Details?
Here goes:
-In a mixing bowl, place about a quarter cup minced drained capers and a minced medium shallot, add zest and juice of half a lemon, quarter teaspoon each ground fenugeek seed, ground cumin and aleppo pepper flakes, half teaspoon each dried oregano, coarsely ground black pepper and granulated garlic. Crumble about a 2-inch cube of feta into the bowl, mix, add about one and a half pounds ground beef and mix it all.
-I got 6 nice-sized patties out of this and it REALLY makes a difference if you put a dimple - 1-inch diameter or so - in the center of the raw burger 'cuz they come out flat!
-Cooked 'em in the rockin hot Behemoth...our 15-inch diameter cast iron skillet...it only weighs 12 lbs, really!
-Sauce is a ridiculous combo, but Oh-So-Good: half cup 2% Greek yogurt, T lime marmalade melted in micro, 2t strong Irish mustard...whisk then spread liberally on the buns...Yum.


Yes, the guys eat this...No, marshmallow Fluff doesn't stay between the layers of baking brownie; it floats.