Pass the Cook Book Club: Bobby Flay's Greek Burgers

I recently joined a new blogging group called the Pass the Cook Book Club.  The idea is to pull out those dusty cookbooks and discover some new recipes that may have been overlooked.  Although I've been better about using my giant cookbook collection since joining Eat Your Books, I'm still up for any opportunity to use them more.  This month, we cooked burgers from Bobby Flay's Burgers, Fries, and Shakes, and these burgers were seriously amazing!  I've made the basic burgers from this cookbook (which were fantastic), but had never tried some of the more creative flavor combinations like this Greek burger.  The burger is paired with juicy, fresh tomatoes; a tangy yogurt-cucumber sauce; a brine-y olive spread; and melted feta cheese.  Wow!  I usually can't resist adding ketchup to any burger, but this one totally did not need it.  All the flavors combined perfectly to create a super-flavorful burger.  My only misstep here was to sub in English muffins for the burger buns - I was sick of buying packages of eight buns and only managing to use four of them, but the English muffins didn't quite work here - I'd stick to regular buns next time unless you're willing to eat this with a knife and fork!

Bobby Flay's Greek Burgers (adapted from Bobby Flay's Burgers, Fries, and Shakes)
Serves 4

1/2 cup plain Greek yogurt (low/non-fat is fine)
1/4 cup grated cucumber
2 cloves garlic, finely chopped
Salt and pepper
3/4 cup pitted kalamata olives
2 tsp chopped fresh thyme, plus more for garnish
2 T olive oil
1 pound ground beef
Oil
Crumbled feta cheese (I used the type with Mediterranean herbs from Trader Joe's)
4 English muffins, split and toasted
4 thick slices of tomato

1. Stir together the yogurt, cucumber, and garlic in a small bowl.  Season generously with salt and pepper.  Set aside while you prepare the rest of the meal.
2. Combine the olives, thyme, and olive oil in a food processor and process until the olives are finely chopped.  Set aside.
3. Divide the meat into four equal portions and pat each into a thin patty.  Season both sides with salt and pepper.
4. Heat a skillet over medium-high heat.  Rub oil onto the skillet, and then add the burgers.  Cook until they're almost done to your liking, and then add the cheese and cover with a lid for about a minute.
5. Place a toasted English muffin half on each plate, and then build your burgers: a thick slice of tomato, a burger, and a generous spoonful of yogurt sauce.  Spread the top half of each English muffin with the olive paste, and then top the burgers.  Serve hot!