Pork Biftekia Style Burgers

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

NOTE: Swapping to pork mince? Follow the recipe as written, replacing 'beef' with 'pork' where necessary.

• Pop the burgers on a separate 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.

• Halve, peel and chop the onion into small pieces. Zest and juice the lemon.
• Dissolve 5g cornflour (per 2P) in 200ml cold water (per 2P).
• Place a pot over medium-high heat with a drizzle of oil.
• Fry the onion until softened, stirring occasionally, 4-5 mins. Add remaining garlic, remaining oregano, cornflour mixture, stock, ½ tsp sugar (per 2P), lemon zest and 1 tbsp lemon juice (per 2P).
• Bring to a boil and simmer until thickened, 4-5 mins. Taste and season with salt and pepper.

• Cut the tomato into 2cm chunks.
• Trim the cucumber, then quarter lengthways. Chop widthways into small pieces. 
• Toss the cucumber and tomato with a drizzle of oil and remaining lemon juice to taste. Season to taste with salt and pepper. 
• Once the potatoes are cooked, toss with the lemon sauce.