Greek Burger
Greek Burger
This Greek Burger is the real thing — if you enjoy Greek food you must try it! If you have already visited my Burger Making Tips page, are experienced in burger making or are a regular visitor to Hamburger Recipes.com please ignore the tips links within this page.
Serves 4
For The Patties
- 1 lb / 500g ground mutton or lamb (beef will do if unavailable) (how to grind your own meat)
- 1/2 handful black olives, finely chopped
- 1/2 handful crumbled feta cheese
- 2 pinches dried oregano
- A little pepper (fresh ground black is better)
- A little salt
- 1 handful fresh bread crumbs
- 1 egg, lightly beaten
- 1 quarter mutton or beef bouillon/stock cube dissolved in 2 to 3 tablespoons water
For the Rolls
- 4 rolls
- Sliced tomato
- Thinly sliced onion
- A few thin slices of cucumber
- 1/2 cup of mayonnaise and natural unsweetened yoghurt mixed 50/50, with 1 crushed clove of garlic added
Method
Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer (how to season meat) . Make sure the mixture is cool. Divide mixture into 4 equal balls and mould into patties (how to mold patties) .
Cook on medium heat under the grill, on the barbecue or in a pan (how to regulate cooking temperature) until the patty is cooked to your preferred degree of doneness, or until the internal temperature reaches 160°F / 70°C (when is my patty cooked?) .
Split the rolls and toast the cut surfaces lightly (under the grill, on the barbecue or in a pan) just before the patties are done. Spread the mayonnaise, yoghurt and garlic mixture liberally on the bottom halves of the rolls, add a few slices of cucumber, a slice of tomato, a thin slice of onion, the patty and the other half of the roll.
Bon Appétit!