This name is a play off one of my favorite movies "My Big Fat Greek Wedding."

A sales rep from a bakery in Buffalo, N.Y., stopped by my office to drop off some sample rolls and breads along with several recipes. I liked one recipe so much that I decided to change it up a bit and prepare it as a lunch special at our Entree-tainment station at Shepherd University.

It's a simple burger with delicious flavor and goes with seasoned fries, potato salad or, to round out the theme, some stuffed grape leaves.

The secret to the best burger flavor is to start with fresh-ground beef, with about 15 percent marbling. If you take away too much fat, you loose the juiciness and flavor of the meat.

Cook your burger to an internal temperature of 155 degrees and be sure that the juices run clear.

Tzatziki sauce is a Greek yogurt sauce flavored with cucumber, garlic and mint. This sauce will take some preparation time but the authentic flavor is well worth the effort. Start draining yogurt the night before making this sauce.

My Big Fat Greek Burger

1 8-ounce beef patty (see cook's note)
2 ounces feta cheese, to taste
2 tablespoons sliced kalamata olives
3 thin slices of a peeled red onion
3 thin slices of a plum tomato
3 or 4 mild banana pepper rings
3 tablespoons tzatziki sauce (recipe follows)
1 toasted Kaiser bun

Grill the burger to desired internal temperature. I prefer 155 degrees.

Top with feta cheese and melt, place burger on bottom bun.

Layer olives, onions, tomatoes, and pepper rings on the burger. Spread tzatziki sauce on other half of bun. Assemble sandwich. If desired, spread sauce on the bottom bun as well.

Serves one.

Cook's notes: I get Black Angus beef with 15 percent marbling; I buy my meat custom ground at Penn Avenue Meats in Hagerstown.

Tzatziki sauce

4 cups plain yogurt (see cook's note)
2 medium cucumbers, peeled
Pinch of salt
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Juice of 1 lemon, no seeds
1 tablespoon finely chopped fresh mint
1 teaspoon finely chopped fresh dill
Coarse salt and freshly ground black pepper

Line a kitchen collander with a double layer of cheesecloth. Place collander over a bowl deep enough to catch draining juices without the juices touching the bottom of the strainer. Place yogurt in lined collander and let it drain in the fridge for 8 to 10 hours.

Coarsely grate the cucumber into a mixing bowl. Add pinch of salt and toss to combine.

Transfer cucumber to strainer lined with cheesecloth. Put strainer over large bowl and allow the juices to drain for 30 to 45 minutes. Wrap cheesecloth around cucumber and squeeze out remaining juice. Discard cucumber pulp and transfer juice to a clean bowl with lid.

Measure out the 2 cups of drained yogurt and add to cucumber juice. Add olive oil, garlic, lemon juice, mint and dill. Season with salt and pepper to taste. Toss to combine. Cover and refrigerate for at least 6 hours but preferably overnight to allow the flavors to blend.

Cook's note: Four cups of plain yogurt will make about 2 cups of drained thick yogurt. Scott Anderson uses yogurt from Trickling Springs Creamery in Chambersburg, Pa.

- Scott C. Anderson is associate food service director and chef with Shepherd University dining services.