Ingredients

Scale

Burgers:

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

Greek Tzatziki:

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

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Instructions

Burgers:

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

Greek Tzatziki:

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.