I’ve decided to give my burgers a Greek spin of flavors this time, and they truly came out delicious! Honestly, this recipe glorifies the raw flavor of beef much more than any traditional bbq recipe I’ve tried. The light and simple flavors of Greek cooking proved to be just enough to let the flavor of the meat shine through.
Let’s get started, shall we?
A good 80/20 ratio of fat to meat in your beef mince is ideal for tender and juicy burgers. As for flavor, a mix of chuck, short rib, and brisket would be a good start.
You can have them ground up at the meat shop, but grinding yours at home ensures you that your meat is totally free from bacterial contamination.
We’re going for a picture-perfect burger – pink and moist in the center, flavorfully crusted on the outside. You can’t get this doneness right if you build those patties too thin, to begin with. They’ll cook way past medium before you can get them nicely crusted.
Since we’re going for precise cooking, get your digital scale out and measure your meat to exact 8oz portions. Actually, somewhere in between 6 and 8 is good.
Form the patties into shape, handling them very lightly. Pressing too much into the meat will cause the proteins to break, cross-link, and toughen. Get them into a size just slightly bigger than your buns so they end up fitting perfectly, given that they’ll shrink a bit as they cook.
Add the flavors and seasoning on top of the patties after you’ve formed them. Adding those into your bowl of ground beef would mean that you”ll have to massage them in for even distribution. This again would mean overworking your meat and toughening your patties.
We’re going for Greek flavors, remember? Some dried oregano, dried marjoram, and dried parsley will give our burgers the flavor profile we’re after. Finally, sprinkle a generous seasoning of salt and pepper. Always season your burgers with salt on the outside and never from inside. Salt breaks down the protein structure of meat, and yes – tough burgers.
Get the patties into a sous vide bag and seal them a bit loose. Too much pressure from sealing them too tight will again toughen them up due to too much ‘pressing’.
Cooking them for 40 minutes at 140F would get them to a medium-rare with an immersion circulator. Just right, as we’ll be giving them a final sear in the skillet.
After they’ve cooked, immediately transfer your patties to an ice bath to bring down the internal meat temperature. Doing so, you’ll be sure that the heat from the searing pan won’t get them cooked all through the core.
Meanwhile, let’s build our feta cream. We ain’t putting cheddar to something Greek are we?
Thicken some heavy cream with some egg yolks in a saucepan over low heat. Too much heat will curdle the eggs, which we don’t like.
Once our cream base thickens, it’s time to fold in the feta cheese. Get it melting a bit then turn off the heat. This sauce shall be excellent at this point. I’ve added just a tough of garlic powder, salt, and pepper to round up those flavors.
Time to get back to those patties. Get a cast iron pan smoking hot and sear the burgers for 45 seconds per side. Enjoy, they’ll be so mouth-watering aromatic as soon as they hit that pan!
Finish-off your burger. Layer some greens, then the patties, ladle on the feta cream, and freshen up those rich flavors with some slices of red onion.