Greek Burger
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Ingredients:
For The Patties:
1lb/500g ground mutton or lamb
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 hand fresh bread crumbs
1 egg lightly beaten
1 quarter mutton or beef stock block dissolved in a quarter cup water
For the Rolls:
4 rolls
sliced tomato
thinly sliced onion
a few thin slices of cucumber
1/2 cup 50/50 mixture of mayonnaise and natural unsweetened yoghurt to which 1 crushed clove of garlic is added
Methods:
Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer.
Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties.
Cook on medium heat under the grill, on the barbecue or in a pan until the patty is cooked to your preferred degree of doneness or the internal temp reaches 160F/70C (when is my patty cooked?).
Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in pan) just before the patties are done. Spread the mayonnaise/yoghurt/garlic mixture liberally on the bottom halves of the rolls, add a few slices of cucumber, the patties and the other halves of the rolls.
