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500g Lepp’s lean ground beef
1 large egg
7 garlic cloves, crushed
3 tbsp finely chopped fresh oregano
2 tbsp finely chopped fresh rosemary
1 tsp salt
½ tsp pepper
100g feta cheese, crumbled
1 long English cucumber, grated
500g plain yogurt
3–4 garlic cloves, crushed
1 tbsp finely chopped fresh dill
1 tbsp olive oil
Salt and pepper to season
Mix all ingredients in a bowl and divide equally into four portions. Shape each portion into a burger patty.
On a preheated BBQ, grill the burgers over medium flame until cooked through or alternatively in a preheated pan over medium heat. Approximately 4 to 5 minutes per side but an instant-read thermometer is the way to go: 71 degrees C or 160 degrees F.
Serve with Tzatziki, and lettuce, and optional tomato on your favourite burger buns.
Makes 4 burgers
Put grated cucumbers in a clean towel or cheesecloth and squeeze to remove moisture. (Do not peel the cucumbers, as the skin contributes colour and nutrients.)
Place drained cucumbers in a bowl, and add all the other ingredients; stir to combine.
Cover with plastic wrap and refrigerate for a minimum of two hours for the flavours to marry.