Beef, Mint, and Pepperoncini Burgers with Lemon-Feta Sauce

Ingredients

• 0.3 teaspoon pepper black
• 1.5 cups cherry tomatoes quartered
• 1 large egg white lightly beaten
• 0.3 cup yogurt plain fat-free
• 2 ounces feta cheese crumbled reduced-fat
• 0.5 cup mint leaves fresh chopped
• 1 tablespoon mint leaves fresh finely chopped
• 1  garlic clove 
• 0.3 teaspoon ground cinnamon 
• 1 pound ground round 
• 10 ounce hamburger buns 
• 1 tablespoon honey 
• 1 tablespoon juice of lemon fresh
• 2 tablespoons juice of lemon fresh
• 0.5 cup pickled pepperoncini peppers seeded finely chopped
• 0.3 teaspoon salt 

Equipment

• food processor
• grill
• broiler
• broiler pan

Directions

1. To prepare relish, combine tomatoes, 1 tablespoon mint, and 1 tablespoon juice; cover and chill until ready to serve.
2. To prepare sauce, place feta cheese and next 4 ingredients (through garlic) in a food processor, and process 2 minutes or until smooth, scraping sides. Cover and chill.
3. Prepare grill or broiler.
4. To prepare burgers, combine 1/2 cup mint and next 6 ingredients (through beef). Divide mixture into 5 equal portions, shaping each into a 1/2-inch-thick patty.
5. Place patties on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until done.
6. Place 1 patty on bottom half of each bun; top with 1/4 cup relish.
7. Drizzle each serving with about 2 tablespoons sauce; top with top halves of buns.
8. Serve immediately.
9. Wine note: The sauce of lemon, feta cheese, and yogurt on this tasty burger adds a salty, tangy flavor that can make many red wines taste flat and dull. So opt for a fresh, clean, dry white wine instead (whoever said white wines don't go with red meat?). My favorite choice: a snappy pinot grigio, served well chilled. The 2003 Zenato Pinot Grigio from Veneto, Italy, is an affordable choice at about $ -Karen MacNeil