- Pre-heat the oven to 180°C/350°F.
- Roast the garlic cloves with their skins on for about 20 minutes or until soft to the touch.
- Remove the garlic from the oven and allow to cool slightly before squeezing out the sweet, caramelised paste from each clove.
- Using your hands, combine the minced beef with the roasted garlic paste, feta cheese, red onion, Dijon mustard, origanum, cayenne pepper and egg and generously season with salt and pepper.
- Divide the mince into 4 parts and roll each piece into a ball, then form into flat patties roughly 10cm wide and about 2cm thick.
- To help firm up the patties, drizzle with olive oil, put them on a plate, cover and place in the refrigerator until needed.
- Heat a griddle pan on a medium-high heat, brush the burger patties with oil and cook for 3 or 4 minutes on each side or to your liking. Use a spatula to lightly press down on them, making sure each burger is in full contact with the pan.
- Build the burgers by topping them with mayonnaise, watercress, roasted garlic and feta patties, juicy tomato slices, parmesan shavings and cucumber ribbons.
- 750g minced beef (non-lean)
- 2/3 cup feta cheese, crumbled
- 8 garlic cloves, skins on
- 1 small red onion, finely chopped
- 2 tsp Dijon mustard
- 1/2 tsp origanum
- 1/4 tsp cayenne pepper
- 1 egg
- Salt and freshly ground black pepper
- Olive oil, for frying
- 4 fresh burger rolls, sliced
- 1/3 cup mayonnaise
- 40g fresh watercress
- 80g Parmesan, shaved or grated
- 1 large tomato, sliced
- 1 Mediterranean cucumber, sliced lengthways
Tips & Tricks
For a smoky, flame-grilled flavour, grill the burger patties over an open fire. Lightly toast the inside of the rolls to prevent the bread from getting soggy.