The delicious, dribble-down-your-chin simplicity of the noble burger can be re-invented time and time again to create the most divine dinnertime results. For this incarnation, we've put a Greek twist on it with feta cheese!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Mayonnaise(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)
Feta Cheese, crumbled(ContainsMilk/Lait)
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat your broiler to high. Wash and dry all produce. Finely chop 1 tbsp oregano leaves (dbl for 4 ppl). Cut cucumber in half, lengthwise, then into 1/4-inch thick half-moons. Cut tomato into 1/4-inch cubes. Peel, then grate the shallots.
Combine beef, shallots, oregano and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. Season with pepper. Form beef mixture into two 4-inch wide burger patties. (NOTE: You will have four patties for 4 ppl.)
Heat a large non-stick pan over medium-high heat. When hot, add the patties to the dry pan. Pan-fry, until patties are golden-brown and cooked through, 3-5 min per side. ** Transfer to a plate and keep warm. (TIP: Don't overcrowd the pan; cook the patties in 2 batches for 4 ppl)
While burgers cook, cut buns in half, then arrange them, cut-side up, on a baking sheet. Toast buns in the middle of the oven, until golden-brown, 2-4 min. (TIP: Keep your eye on them so they don't burn!)
While buns toast, stir together the feta and mayo in a small bowl. Season with pepper. Whisk together 1/2 tbsp vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) in another large bowl. Add cucumbers, tomatoes and spring mix. Season with salt and pepper, then toss together.
Spread each bottom bun with feta-mayo, then top with the patties and half the salad. Serve the remaining salad on the side.