Mediterranean Style Burgers with Canadian Feta and Radish and Cucumber Tzatziki
A filling of tangy Canadian Feta cheese adds a burst of flavour to the humble burger, while fresh creamy yogurt tzatziki balances the saltiness of feta, olives and sun-dried tomatoes. Serve with grilled buttered corn on the cob and a green bean salad for the perfect summer feast.

1 cup (250 mL) yogurt cheese (see cooking tip)
½ cup (125 mL), shredded English cucumber, well drained
½ cup (125 mL) shredded radish
1 tbsp (15 mL) olive oil
½ tsp (2 mL) each, salt and freshly ground pepper
1 clove garlic, minced
1 lb (500 g) lean ground beef
½ cup 125 mL) dried breadcrumbs
½ cup (125 mL) finely chopped sun-dried tomatoes
¼ cup (50 mL) finely chopped Kalamata olives
1 egg
½ cup crumbled Canadian Feta cheese (about 2 oz/60 g)
4 small whole wheat pitas or thin style hamburger buns
½ cup (125 mL) chopped tomatoes
4 lettuce leaves

1. Radish and Cucumber Tzatziki: In small bowl, combine yogurt cheese, cucumber, radish, garlic, olive oil, salt, pepper and garlic; refrigerate (can be prepared up to two days ahead.)
2. In large bowl, gently combine beef, bread crumbs, sun-dried tomatoes, olives, and egg. Shape ½ of the beef mixture into four square-shaped patties; make an indentation in the centre of each square; fill each indentation with approximately 2 tbsp (30 mL) crumbled Canadian Feta cheese. Make 4 squares with remaining beef mixture; press one square on top of each Feta filled patty; press to seal in the Canadian Feta cheese filling.
3. Preheat barbecue to medium-high. Place burgers on greased grill; close lid and grill, turning once, for about 5 to 6 min per side or until digital thermometer inserted sideways into centre reads 160° F (71° C).
4. Place patties into pita bread pockets; top with Radish and Cucumber Tzatziki, chopped tomato and lettuce.

Preparation time: 10-12 minutes Cooking time: 10 minutesRefrigeration time: 1 hour
Yield: 4 servings and 1-½ cups (375 mL) Radish and Cucumber Tzatziki
Cooking Tips: For yogurt cheese: Spoon 2 cups (500 mL) 3% plain yogurt into a paper towel – or fine cheesecloth-lined sieve and set over a bowl. Cover and refrigerate for 1 hr (the longer it stands, the thicker it becomes.) Discard the liquid (whey) left in the bowl.
Use additional Radish and Cucumber Tzatziki as a dip or as a spread for sandwiches.

Variation: Add ½ tsp (2 mL) dried oregano to Canadian Feta cheese before stuffing burgers.

Source: Dairy Farmers of Canada. Readers can access this recipe online at http://www.dairygoodness.ca/ .