The dribble-down-your-chin simplicity of the noble burger can be reinvented 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 salad!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Artisan Bun(ContainsSoy, Gluten)
Feta Cheese, crumbled(ContainsMilk)
White Wine Vinegar(ContainsSulphites)
Before starting, preheat the broiler to high. Wash and dry all produce. Finely chop 1 tbsp oregano leaves (dbl for 4 ppl). 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, 1-2 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 tomatoes, spring mix and remaining feta. Sprinkle olives over top, if desired. 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.