Biftekia - Greek Style Cheese and Beef Burger

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the mince, half the oregano, half the garlic, half the Greek style cheese, breadcrumbs and 2 tbsp water (per 2P).
Season with pepper and mix together by hand. Season with a bit of salt and pepper.
Roll into evenly-sized balls, then shape into 2cm thick burgers, one per person. IMPORTANT: Wash hands and equipment after handling raw mince.

TIP: Burgers will shrink a little during cooking.

Pop the burgers onto another lined baking tray. Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: Burgers are cooked when no longer pink in the middle.

While the biftekia and potatoes are roasting, halve, peel and chop the onion into small pieces.

Zest and juice the lemon. Dissolve 5g cornflour (per 2P) in 200ml cold water. 

Place a large pot on medium-high heat with a drizzle of oil. Add the onion to the pot and fry until softened stirring occasionally, 4-5 mins.  Add the remaining garlic, remaining oregano, 200ml water (per 2P), stock, 1/2 tsp sugar (per 2P), lemon zest and 1 tbsp lemon juice (per 2P). Bring to a boil and simmer until thickened for 4-5 mins. Season to taste with salt and pepper. Once the potatoes are cooked, coat well with the lemon sauce. 

Cut the tomato into 2cm chunks.

Trim the cucumber, then quarter lengthways. Chop widthways into small pieces. 

Toss the cucumber and tomato with the and a drizzle of oil and remaining lemon juice to taste. Season to taste with salt and pepper.