Burgers and Fries

We’ve taken the kids out to some farms the last couple of weekends to do some apple picking (to be the topic of a later post), pumpkin picking and to enjoy the outdoors before the weather changes. Luckily, we’ve picked up some great fruits and vegetables from these local farms which have made for some great dishes over the last couple of weeks. A farm we visited out on Long Island had gorgeous homegrown tomatoes, squash, lettuce, beets, potatoes, broccoli, onions, corn and more. Unfortunately, I always buy so much that in the end I don’t know where to store it all. Thank goodness the variety of squash I brought home held up well the last two weeks and we got to enjoy it in a number of ways.
Last night, I was in the mood for a burger so I put together these Feta Burgers in a jiffy and served them up with some oven baked Acorn Squash "Fries." I used mint I’d dried after collecting it fresh from our garden to flavor the ground beef. It was a quick and ultra easy meal--one loved by the kids and us adults alike.

Feta Burgers with Yogurt Sauce

1 1/2 lbs ground beef, or a combination of ground beef, veal or pork
One large onion, grated

One teaspoon dried mint
1/2 teaspoon dried oregano
Tablespoon olive oil
¼ cup breadcrumbs
Salt and freshly ground pepper to taste
1/3 cup crumbled Feta
One clove garlic, minced

Yogurt Sauce:
1/3 cup Fage Yogurt
½ teaspoon Dijon

One small clove garlic, minced
Salt and Pepper to taste

Sliced onion and tomatoes
4 Pitas

Combine ground beef with remaining ingredients and knead briefly to incorporate. Form into large patties. Heat grill pan or griddle and place patties on to cook once hot. Cook burgers about 5 minutes on each side.
Meanwhile, combine yogurt, mustard, garlic, salt and pepper and stir well. Heat pitas through and cut into fourths. Top each burger with onion, tomato and yogurt sauce and place between two slices of pita. Serve with Acorn Squash “Fries” (peeled, sliced acorn squash tossed with a couple of tablespoons of olive oil, salt and pepper, arranged in a single layer on a baking sheet and roasted in a 375 degree oven until tender and browned).