There is nothing like a home-made hamburger. Not only can you choose how you thick you want your patty to be, you can also determine the “doneness” and of course the toppings!
1 small red onion, finely chopped
1 large egg
2 cloves garlic, crushed
1/4 cup crumbled feta cheese
750 g minced beef (non-lean)
1/2 tsp origanum
Salt and freshly ground black pepper
Olive oil, for frying
4 fresh olive ciabatta rolls sliced
Tzatsiki
2 cups plain Greek yogurt
Salt and freshly ground black pepper
Olive oil, for frying
1/4 large cucumber (+- 10cm), grated
Juice of 1/2 a lemon
1 clove garlic, crushed
Toppings
1 whole cos lettuce, washed and leaves torn
2 large tomatoes, sliced
1/4 cup crumbled feta cheese, crumbled
- Using your hands, combine the minced beef with the feta cheese, diced red onion, garlic, origanum and egg and generously season with salt and pepper.
- Divide the mince into 4 parts and roll each piece into a ball, then form into flat patties roughly 10 cm wide and about 2 cm thick.
- To help firm up the patties, drizzle with olive oil, put them on a plate, cover and place in the refrigerator until needed.
- To make the tzatziki, combine the yogurt with the cucumber, garlic, lemon juice and season to taste with salt and pepper. Add more lemon juice if required. Refrigerate until needed and drizzle olive oil over the top of the tzatziki before serving.
- Heat a griddle pan on a medium-high heat, brush the burger patties with oil and cook for 3 or 4 minutes on each side or to your liking. Use a spatula to lightly press down on them, making sure each burger is in full contact with the pan.
- Build the burgers by topping them with crunchy lettuce, juicy tomato slices and crumbled feta cheese.
- Finish them off with a few dollops of refreshing tzatziki and sink your teeth into the delicious feta-melt beef patties.
Photo and recipe courtesy of Karan Beef.
