Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 11.3 oz (320 g) ground beef, 90% lean
- 1.8 oz (50 g) feta, crumbled
- 0.9 oz (25 g) breadcrumbs
- 2.1 oz (60 g) onion, finely grated
- 1.8 oz (50 g) beaten egg
- 1.0 tsp (2 g) dried oregano
- 8.8 oz (250 g) tomatoes, wedges
- 2.0 tsp (9 g) olive oil
- 0.7 oz (20 g) lemon juice
- 0.2 tsp (1 g) salt
Method
- Mix beef, breadcrumbs, onion, egg, oregano and salt gently. Divide into four portions.
- Flatten each portion, put a quarter of the feta in the center and seal into a thick patty with no exposed cheese.
- Heat half the oil in a skillet. Cook patties over medium heat for 6–8 minutes per side until the meat surrounding the filling reaches 160°F (71°C).
- Toss tomatoes with remaining oil and lemon juice. Serve two patties per person with the salad.
Cook’s note: This is a home-kitchen adaptation, not a claim of one definitive traditional version. Listed sides are included in the nutrition estimate; extra bread or rice is not.
Allergens: Wheat, egg and milk.
Approximate nutrition per serving: 523 kcal · Protein 45 g · Carbohydrates 16 g · Fat 31 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.