Kyle Freerick from Zoe's Kitchen stopped by to share his pimento cheese burger recipe and a mediterranean dip that's perfect for the hot summer weather.
Fresh Take Mediterranean Layer Dip
- 1 quart Zoës Hummus
- 1 large tomato
- 1 bunch basil
- 3 tbsp. olive oil
- ¼ tsp. salt
- 1 ea. Cucumbers
- 1 cup crumbled feta cheese
- 8 ea. black olives
- 6 ea. rounds pita Bread
- Dry oregano
- Mint Sprig
Dice tomatoes into ¼" and drain all juices.
Chop basil, and add to drained tomatoes. Season with olive oil and salt.
Peel & dice cucumbers into ¼".
Cut pita into 6 triangles & brush with olive oil. Sprinkle with salt and dry oregano .
Place pita in a preheated oven at 350°F for 5 minutes or until crispy.
To assemble, layer the Hummus in a shallow glass bowl. Top with ¾ tomatoes-basil mixture. Top with cucumbers. Top cucumbers with feta, top feta with more tomato mixture.
Garnish with olives, a dash of olive oil and mint.
Yield: serves 12 to 15
Note: Make sure to drain tomato juices prior to assembly. Pita bread can purchased from Zoes or replaced with premade pita chips
Fresh Take Pimento Cheeseburger
- 1 ea. Zoës pimento cheese
- 6 half-pound burger patties (or try lean turkey or veggie patties)
- 1 ea. red onions
- 6 ea. green leaf lettuce
- 6 tomato slices
- 6 ea. burger buns
- Vegetable oil (as needed)
- Pickles (as needed)
- Salt & Pepper (as needed)
Peal red onions and cut into ¼ inch slices, season with salt & pepper and hold.
Brush meat patties with oil and sprinkle with Zoës Spice of Life.
Place on grill and grill for 3 to 4 minutes on each side.
1 minute before burgers are done, top each patty with ¼ cup pimento cheese.
Grill seasoned onions alongside burgers.
Cook burgers to desired temperature.
To assemble, apply your favorite condiment (mustard or mayo), top with lettuce tomato, pickles, grilled onions and meat patty.
Note: Toast bun by brushing with olive oil and briefly placing on grill to crisp up. For kids, burger must be cooked to 155°F. Burger can be served with salad or Zoës coleslaw.