Kicked Up Greek Infused Burger

Ingredients

2/3 cup prepared classic hummus
1/3 cup plus 2 Tbsp. sour cream
1 1/2 tsp. chili powder, divided 1 tsp. for hummus, 1/2 tsp. for pitas
2 pounds ground beef chuck, 80% lean
3 chipotle chili peppers in adobo, finely minced
3 Tbsp. fresh chopped oregano
2 cloves garlic, finely minced
2 tsp. salt
1 Tbsp. Worcestershire sauce
vegetable oil for wiping on grill rack
6 pita breads, about 6 inches in diameter, halved (like half moon shapes)
2 Tbsp. extra virgin olive oil for brushing on pitas
1 tsp. garlic salt
24 cucumber slices, about 1/4 inch thick
12 large tomato slices, about 1/4 inch thick
1 cup diced roasted red peppers, from a jar, drained
3/4 cup chopped kalamata olives

Instructions

Preheat a gas grill to medium high heat. To make the hummus spread, stir together hummus, sour cream, and 1 tsp. chili powder, reserving 1/2 tsp. chili powder for pita bread, in a small bowl until well mixed. Refrigerate until ready to assemble burgers. To prepare the patties, combine chuck, chipotle peppers, oregano, garlic, salt and Worcestershire in a large mixing bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions. Form the portions into patties sized to fit the pitas. Wipe the grill rack with vegetable oil. Place the patties on the rack, cover and cook turning once, until done to preference, about 5-7 minutes per side. Remove patties when done and stack to keep warm. Brush both sides of pita halves evenly with olive oil and sprinkle each evenly with reserved 1/2 tsp. chili powder and garlic salt. Place on outer edges of grill rack to toast lightly, about 2 minutes, turning once to toast both sides. To assemble burgers, divide the hummus spread evenly among 6 pita halves. Top each with 4 cucumber slices, 2 tomato slices, a patty, an equal portion of red peppers and kalamata olives. Top with remaining pita halves and serve immediately. Yield: 6 burgers.