First the burger.

1 lbs ground beef
1 cup tabouli mix
1 cup water
1/8 cup olive oil
1 egg
1/2 lemon, juiced
salt
pepper
garlic salt

I mixed this all together and let it sit for an hour so the bulger int he tabouli mix could absorb some of the liquid. Then I shapped it into a patty and on a skillet with some oil, I fried it up. The bulger browned up nicely, but I had to make sure to cook it on low heat to let the meat all mixed in to get to temperature. At the same time I sauteed a jalepeno for each burger for the toppings. The burger didn't stick together too well and would do epically bad on a large grill, but a nice skillet was perfect.

Toppings:
fried jalapeno, sliced and seeded (this had no heat, but great flavor)
sliced fresh tomato
thinly sliced cucumber
red pepper hummus
broiled toasted buns
chopped mint leaves

You can figure out how to put this together. However, I did put the mint on top of the burger right after flipping it so they would heat up and release there goodness.


Next come the Greek Zucchini Boats


5 zucchini, ends trimmed, and sliced in half lengthwise
1 block feta
1 jar kalamata olives
1/2 cup tabouli mix
1/2 cup water
1 Tbsp oil
1/2 lemon, juiced.

I preheated the oven to 350, and mixed the tabouli mix with the water and oil and let it sit for 20 minutes. Sliced up the zucchini and laid them out in a baking dish. I spread out the tabouli mix on the zucchini, chopped the olives and put them on. sliced the feta and broke it up to cover the as much space as I could. Then I tossed them into the oven and let them bake. The key to this dish is making sure to get the zucchini just cooked enough to be nice to bite through but not completely soggy. I did it for about 30 minutes and it worked out well. Right after I pulled it out of the oven, I juiced the lemon on top to help rehydrate the tabouli mix which dried some in the oven.