- 3 lb. chuck roast
- Feta cheese
- Cucumber, thinly sliced
- Tomato, sliced
- Red onion, thinly sliced
- Banana pepper rings
- Hamburger buns
- Seasoned salt
- Garlic Oregano Aioli:
- 8-10 garlic cloves, peeled
- 2 egg yolks, at room temperature
- Salt and freshly ground pepper to taste
- Juice of 1 lemon
- 1 tsp. prepared Dijon-style mustard
- 1 1/2 C. oil (1/2 peanut oil, 1/2 olive oil) at room temperature
- 1 tsp. dried oregano
To prepare burgers: Cut the chuck roast into 2" square cubes. Process in food processor using the pulse button, until finely ground. Form ground chuck into patties. Cook on a hot grill, seasoning with the seasoned salt as they cook. Top each burger with a generous amount of feta cheese as soon as the burgers are flipped.
To prepare the aioli: Puree garlic in a food processor. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic. Add salt and pepper to taste, lemon juice and mustard, and process to a smooth paste. With the machine still running, pour the oil very slowly into the mixture in a steady stream, blending constantly. Continue blending until you obtain a thick, shiny, firm sauce– a minute or so. It's best to have all ingredients at room temperature so they will easily emulsify. If the aioli separates, stop adding oil and continue to mix until ingredients come together. Transfer to storage container, cover with plastic wrap and refrigerate until ready to use, but not more than 1 day.
To assemble burgers: Place patty on bun, top with aioli, banana peppers, tomoato, thinly sliced red onion, cucumber slices and tomato.