Burgers Stuffed with Spicy Feta
Greek burgers are called biftekia (pl.) and of course we either top it or stuff it with feta cheese. I usually mix beef and pork then add a bit of Greek olive oil, because a little fat makes the biftekia juicy. When served with fresh chopped tomatoes and some herbs, the dish is divine! Look for great Greek olive oils, herbs, and tomato products, among much more, on my online store here.
- 2 pounds / 1 kg mixed minced meat pork / beef
- 2 garlic cloves chopped
- 4 tbsp dried mint or ½ cup chopped fresh mint
- 4 tbsp chopped fresh oregano
- Salt and freshly ground black pepper
- 4-6 tbsp extra virgin Greek olive oil
- 1/2 pound / 250 gr. feta cheese
- 1 scant tsp cayenne pepper
- 1 tbsp plus 1 tsp lemon juice
- 2 large ripe, firm fresh tomatoes
- Oil for frying
- 6 small or medium pita breads
- Halve and seed 2 tomatoes. Cut them into small cubes. Lightly season with salt.
- Place the minced meat in a large bowl and add the garlic, oregano, mint, salt, pepper, and 4 tbsp olive oil (or as needed) and knead the mixture. It should be tight but slightly oily. Cover with plastic wrap and refrigerate for 1 hour.
- Mix the feta cheese, cayenne, and lemon juice in a small bowl, mashing the mixture with a fork until thick. Divide the feta mixture into 8 equal portions, about 1 heaping tablespoon each. Shape into small-sized balls.
- 4. Divide the meat mixture into 6 equal portions. Shape into burger patties. Using your thumb, make a small well in the center of each burger. Stuff the well with the feta ball and cover with minced meat using our fingers, to secure close.
- 5. In a large skillet, heat the seed oil. Add the burgers and cook each side for 4-5 minutes for medium cooking.
- 6. Grill six pita breads in the toaster, cut, top the burgers with the tomatoes and serve.