Operation: Fetaburger
Posted in Grub, restored on January 19th, 2008 by otter – Comments OffSo Nikki practically dared me to do it. If you ask her, she will say she just said “do whatever you want, i’ll find something else for dinner”. But here it is.
1Lb. Ground Beef (or Lamb, Llama, Turkey, etc.)
2 big spoonfuls of Feta cheese crumbles
1 egg (especially if you use leaner meat than beef)
2 Tbsp Yellow mustard
2 Tsp minced garlic (the fresher the better)
Mush it all up in a big bowl, and press into patties between 2 desert plates.
Put pure olive oil in the pan, enough to cover lightly.
Cook in a pan around 350 degrees. Brown one side and flip -gently – over to brown the other side. It is crucial to slow cook this, due to the feta being in the patty and the meat being so lean. It will take about 15 minutes to do this, but trust me.
Cover the burger patty with onions. I peeled the whole half an onion and used the bell shaped layers. They will caramelize and add subtly to the flavor of the burger.
As the burger cooks, prepare the dressing for the bun.
1 tsp feta crumbles
2 Tbsp sour cream
1 tsp minced garlic
Spread the dressing on your toasted bun, cover with fresh onions and lettuce (this gives it a gyro-like texture).
Enjoy. Keep in mind not to overpower anything in this, the key is the subtlety of the tastes together.
Peace