Double Double Ambrosia

• Mentioned In: 1.42 - The Prize by Strife.

Recipe

• This recipe was adapted by Ty, using two separate recipes (one for the burger itself and another for the sauce). It was universally agreed upon by her, Bryn, and Alayia, though, that the recipe needed to be some sort of burger. Luckily, Greece does have a stuffed, bunless burger called a bifteki.
• Yield: 5 servings

Ingredients

• 1 pound ground beef or lamb
• 1/2 medium onion, finely diced
• 1 egg white or 2 tablespoons plain yogurt
• 1/2 cup chopped fresh parsley or 1/2 teaspoon dried
• 3/4 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1 medium tomato
• 4 ounces feta cheese
• 1 tablespoon olive oil
• parsley sprigs for garnish
• Tzatziki Sauce:
  • 1 cup shredded cucumber, seeds discarded
  • 2 cups plain Greek yogurt
  • 2 to 3 cloves garlic, minced
  • 6 sprigs fresh dill, chopped
  • 3 tablespoons white wine vinegar
  • 4 tablespoons extra-virgin olive oil
  • Salt and pepper, optional

Preparation

• Place ground beef in a bowl.
• Add onion and egg white and mix with your hands.
• Add parsley, oregano, cumin, garlic salt and pepper.
• Mix, then divide into 5 portions.
• Slice 5 thin slices of tomato.
• Cut remainder into wedges or thick slices.
• Slice feta into 5 thin slices.
• Divide the meat into 5 portions, then divide each portion into 2 pieces.
• Flatten each piece into a very thin patty.
• Top 1 patty with a slice of tomato and a slice of feta.
• Top with another patty. Gently seal edges so cheese won't leak out.
• Repeat with remaining patties.
• Brush grill with olive oil and cook burgers slowly over medium heat until insides are thoroughly cooked (or fry burgers in a pan in olive oil).
• Serve with sliced tomato, parsley sprigs and tzatziki sauce.
• For the tzatziki:
  • Place the cucumber into a strainer or colander over a bowl and squeeze with your hands the shredded cucumber to release the liquid.
  • When the liquid comes to a slow drip, set the strainer into a bowl and set the bowl in the refrigerator to continue to slowly drip for 30 minutes. Make sure the bottom of the strainer does not touch the bowl. (The purpose of straining the cucumber is important to retain the thick consistency of tzatziki sauce. You can either discard the cucumber liquid or reserve it to make a refreshing cucumber water drink.)
  • Empty the yogurt into a medium bowl. Add the strained cucumber along with the garlic, dill, vinegar and oil into the bowl and gently mix with a whisk. When all the ingredients are equally distributed, your tzatziki sauce is ready.
  • Season with salt and pepper, if using. (Sauce can be prepared a day in advance and refrigerated.)

Pictures

None yet!

Links

• Recipes Wiki- Bifteki
• Food Network- Bifteki Burger Sandwich