The delicious, dribble-down-your-chin simplicity of the noble burger can be re-invented time and time again to create the best dinnertime results. For this incarnation, we've put a Greek-inspired twist on it with feta cheese and tomato-cucumber salad!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Artisan Bun(ContainsSoy/Soja, Wheat/Blé)
Feta Cheese, crumbled(ContainsMilk/Lait)
White Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, preheat the broiler to high. Wash and dry all produce. Finely chop 1 tbsp oregano leaves (dbl for 4 ppl). Halve cucumber lengthwise, then cut into 1/4-inch half-moons. Cut tomato into 1/4-inch pieces. Add mayo and half the feta to a small bowl. Season with pepper, then stir to combine.
Add beef, panko, oregano and half the garlic salt to a large bowl. Season with pepper, then combine. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Form beef mixture into two 4-inch-wide patties (4 patties for 4 ppl).
Heat a large non-stick pan over medium-high heat. When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until patties are golden-brown and cooked through, 4-5 min per side.** Transfer to a plate, then cover to keep warm.
Meanwhile, halve buns. Arrange on an unlined baking sheet, cut-side up. Broil buns in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on buns so they don't burn!)
Meanwhile, whisk together remaining garlic salt, 1/2 tbsp vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) in another large bowl. Add cucumbers, tomatoes, spring mix and remaining feta. Season with pepper, then toss to combine.
Spread feta-mayo on bottom buns, then stack with patties and some salad. Close with top buns. Divide burgers between plates. Serve remaining salad alongside.