Serves me right!

I was trying to fight back against the fall like weather we have been having. I should have done the soup like I wanted and just conceded.

Hubby was going to BBQ, how much more summer-esk can you get. Well of course midway last night, as we were cooking the propane runs out! So we haul everything back inside and fire up the oven to broil the rest of our meal. Of course it still tasted wonderful, but it was just missing the hint of BBQ taste. Oh-well what can you do.

Greek Salad and Red wine vinaigrette:

• 1 tomato chopped into large pieces
• 1/2 red onion sliced
• 1/2 cucumber chopped into large pieces
• Feta
  
• 1 tbsp garlic minced
• 1 tsp oregano
• 1/8 cup red wine vinegar
• 1/4 olive oil
• Salt and Pepper

For vinaigrette combine in small bowl garlic, oregano, salt and pepper, and red wine vinegar. Whisk well, and pour oil in as a slow stream, whisking continuously.

Combine all other ingredients in bowl and pour vinaigrette over, and toss to coat.

Greek burgers, stuffed with Feta, and tzatziki sauce:

• 1/3 cup plain yogurt
• 2 tbsp cucumber minced
• 1 tsp lemon juice
• 1/2 tsp garlic powder (or you can use fresh)
• 1 tsp minced fresh dill
  
• Salt and pepper
  

• 500g (1 package) lean ground beef
• 1 tbsp garlic minced
• 1 tbsp red onion minced
• 2 tbsp lemon juice
• 1 tbsp dried oregano
• Feta thinly sliced

For the tzatziki sauce:

Combine yogurt, garlic, cucumber, dill, lemon juice, and salt and pepper to taste in small bowl. Mix well. Spread on half of toasted bun.

For the burger patties:

Combine beef, garlic, onion, lemon juice, oregano in bowl and mix well ensuring well combined. Divide meat mixture into equal portions for patties (mine made 4).

Divide each of those portions into two, and form into thin patties. Take one patty, place feta slice on top, place another patty on top and seal together. Repeat with remaining.

Cook until no longer pink.

Enjoy!