Burger is a big chapter in Greek and international cuisine. The minced meat is like a canvas that raises many variations.
I know that most people put onion grated (and some and garlic) but I do not use them and come out lighter and equally delicious.
But, if you insist, don’t worry, put a big onion grated, we will not have a fight for it.
1 kg of beef mince (or mixed with pork)
1 large tomato peeled and grated
1 cup chopped toast or 4 slices of stale bread soaked in water and spicy
2 tablespoons vinegar
2 tablespoons of oil
1/2 cup parsley chopped or mint
1 teaspoon of oregano
200 g feta cheese
Put all the minced meat ingredients in a bowl (except feta) and knead well from the bottom up for 5-6 minutes. If the mixture is dry, add some water.
Cover the bowl with a membrane and put it in the refrigerator for an hour to sit and tighten.
Cut the feta into thick sticks
We take a small quantity of mincemeat and shape it into a mandarin-sized ball. Then we press it with our palms to widen. Put one or two feta sticks in the middle. From the top we cover with another burger and press to join the edges. We make them re-round off slightly.
Bake on the grill for 7-8 minutes on each side, until it is reddish. Alternatively, bake in the oven, with some water and oil for 30 - 40 minutes.