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Biftekia (Greek hamburger)




This recipe provides variety to the simple hamburger. Although the recipe calls for ground lamb, ground beef can be substituted. It can be served plain or split and served in a pita bread pocket with the tzatziki.


1 pound ground lamb

1 clove garlic, minced

1 1/2 tablespoon fresh mint, chopped

1 1/2 tablespoon fresh oregano, chopped

1 teaspoon salt

1 small slice bread, processed to crumbs

Pita bread or appropriate rolls (optional)


Thoroughly combine all ingredients and refrigerate. Prepare the stuffing and tzatziki (recipes follow). Form the meat mixture into three thin burgers. Wearing rubber gloves will simplify the process. They are not to keep your hands clean, but to prevent the meat from sticking to your hands. Form a depression in the middle of each burger and fill with 1/3 of the stuffing.




Fold the edges of the burger over the stuffing and carefully fold the meat over it. Be sure to completely cover the stuffing and firm the meat into a ball, then flatten into a patty. If this is done carefully the burger will hold together with the stuffing in the center. Refrigerate for 30 to 60 minutes to firm the meat.




Stuffing

1/4 pound feta cheese

1/4 teaspoon cayenne

1 3/4 teaspoon fresh lemon juice


Combine all ingredients and thoroughly mix.


Tzatziki

1/2 cup plain yogurt

1/2 cucumber, peeled, seeded and grated

1/4 teaspoon lemon zest

1 tablespoon lemon juice

1/2 teaspoon dried dill weed


Squeeze the grated cucumber to remove excess liquid. Combine all ingredients and thoroughly mix.




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