Delicious, juicy filled burger that will thrill people in all ages.
Ingredients
For spinach filling
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,
- 300 gr. spinach ,
- 1 leek ,
- 1/2 onion ,
- 2 small scallions ,
- fresh herbs (dill, spearmint, basil) ,
- 1 egg ,
- 150 gr. feta cheese (in large pieces) ,
- 100 gr. gruyère cheese (περασμένο στον τρίφτη) ,
- olive oil ,
- salt, fresh-grounded pepper ,
- 1 leek filling sausage
For burgers
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,
- 1 kg. minced veal ,
- 1 egg ,
- 1 big onion, chopped ,
- 2 large slices of stale bread, soaked in water and drained ,
- ½ cup fresh spearmint or tsp. dried spearmint ,
- ½ cup chopped parsley ,
- 1 tsp. oregano ,
- 2 tsp. olive oil ,
- 1 tsp. salt ,
- 1 tsp. pepper
Instructions
For spicach filling
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,
- Wash greens. Drain in colander. ,
- Finley chop leeks, onion and scallions. ,
- Put olive oil in a large saucepan and saute leeks, onion and scallions. Once browned add spinach. ,
- Add salt, pepper and fresh herbs. ,
- Add egg and mix well. ,
- In the end add feta and gruyère cheese and mix until feta cheese is visible.
For burgers
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,
- Put minced veal in a bowl and add all ingredients. ,
- Knead until a homogeneous mixture. ,
- Put mixture in fridge for at least 1 hour. ,
- Shape with wet hands, equal width, depending on the size you want burgers. ,
- Pre-heat oven to 200ºC. ,
- Put 1 tablespoon of spinach filling in the center of each burger. ,
- Bake them in the oven at 180°C and add the minimum of water and oil. ,
- Once browned, 30 minutes later take them out the oven.
