These burgers are another instance where I follow the recipe, mostly, but there are a couple of changes made that kind of change the whole thing.
The differences are, for one, I had to add an indiscriminate amount of breadcrumbs. The original recipe for this didn't have anything to really hold the burgers together, and when I put the first couple on the stove to cook, they almost immediately fell apart. I don't know if it's some kind of special burger-making thing I didn't do, or if I just don't have the magic touch or something, but they fell apart before I added the breadcrumbs. I don't know how much I added, but if you are like me and you don't have the Magic Burger Touch, just add breadcrumbs until it doesn't feel like they're going to fall apart on you.
The other thing I added was feta cheese. I had some in the fridge, and everything's better with cheese, so I added that as well.
I didn't get a picture of the ingredients, but I got a picture of the pre-breadcrumb burgers before they all fell apart. I hope that will suffice.
Channing's Greek Hamburgers
Makes 6 burgers
2 pounds ground beef
2 Tbsp. olive oil
1 Tbsp. minced garlic
3 Tbsp. red wine (I used Merlot)
2 tsp. oregano
2 Tbsp. Dijon mustard
Salt and pepper, to taste
1/2 cup or so breadcrumbs, to preferred texture
Feta cheese (optional)
Mix the hamburger with the olive oil, garlic, wine, oregano, mustard, salt, and pepper. Mix in breadcrumbs as desired. Cook in a pan on the stove over medium-high heat until they reach your preferred level of doneness.
Top with lettuce and cheese as wanted.
Dennis approves of the ones that fell apart. . .