Greek-style burger with feta cheese-filled bifteki

Ingredients for 4 servings:

• 200 g flour
• ½ tsp salt
• 1 pinch(s) of sugar
• ½ pack of dry yeast
• 200 ml water
• 2 tbsp olive oil
• 1 egg yolk
• 1 pinch of salt
• 1 tbsp milk
• 500 g minced beef
• 100 g feta cheese
• 1 zucchini
• 1 eggplant(s)
• 1 bell pepper(s), red
• 100 g arugula
• 200g tzatziki
• salt and pepper
• Oil for frying

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 5 minutes

The special features are the homemade burger buns and the filled patty

For the burger buns, mix all the ingredients together and knead into a smooth dough. If the dough is too moist and still sticky, add a little flour. Then let it rest for about 30 minutes. After it has rested, divide the dough into 4 pieces and shape them into round buns. Place them on a baking tray lined with baking paper and let it rest in a warm place for about 15 to 20 minutes. Preheat the oven to 200°C (top/bottom heat). Fill a deep baking tray with water or place a bowl of water in the oven. Mix the egg yolk with a pinch of salt and, if desired, milk and brush the buns with it. Place the tray with the buns in the oven and bake for about 20 to 25 minutes. The evaporating water will keep the buns nice and soft. If you prefer your buns crispy, leave out the water in the oven. While the dough or buns are resting, you can prepare the patties and vegetables. For the vegetables, wash the zucchini and eggplant, trim the top and bottom ends, and then slice. Lay out the slices and sprinkle with salt. Let them sit for about 15 minutes to allow the liquid to drain. Then pat dry with a paper towel and fry them one after the other in a pan with a little oil on both sides. Halve the peppers, remove the seeds and stems, place them on a baking sheet with the curved side facing up, and then roast in the oven under the broiler or at high heat for about 10 minutes, until the skin turns black and can be easily removed afterwards. Remove the peppers from the oven, place them on a plate, cover with aluminum foil, and let them cool slightly. Then peel off the skin and cut into strips or pieces. For the burger patties, lightly season the ground beef with salt and pepper. Be careful with the salt, as the cheese is also a little salty. Depending on the feta, you could even omit the salt altogether. It’s best to try a little of the feta. Divide the mince into 4 equal pieces, flatten into discs, and place about 25g of feta (in small chunks) on each. Seal the meat and shape into patties. Fry the patties in a pan with a little oil until crispy on both sides. Wash the arugula, shake it dry, and remove any very long stems. Now it’s time to assemble the burgers. Cut the buns in half, spread a little tzatziki on each one, top with the arugula, and then another little tzatziki. Place a patty on top, then the roasted vegetables, another dollop of tzatziki on top, and finally, the top half of the bun.