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, 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)
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 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.
Combine turkey, panko, oregano and half the garlic salt in a large bowl. Season with pepper. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Form turkey mixture into two 4-inch wide burger patties (four patties for 4 ppl).
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry, until patties are golden-brown and cooked through, 3-5 min per side.** Transfer to a plate and cover to keep warm. (NOTE: Don't overcrowd the pan! Cook the patties in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)
While patties cook, halve buns. Arrange on a baking sheet, cut-side up. 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, 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 over each bottom bun, then top with some salad, patties and top buns. Divide burgers between plates and serve remaining salad alongside.