Greek Burger with Beetroot Relish

500g minced beef
1-2 tbsp Worcestershire sauce
Small bunch parsley
60g Greek Feta Cheese, cubed
4 tbsp Amphoreus extra virgin olive oil
50g rocket leaves
4 bread rolls, lightly toasted
4 tbsp lemon juice

For the Relish:
2 tbsp Green Olives, roughly chopped
Amphoreus Extra Virgin Olive Oil
200g cooked beetroot, cubed
3 small pickled onions, finely chopped
1 tbsp chopped fresh mint

Instructions

Put the beef mince in a bowl and season. With wet hands, form into 4 burgers, press a few feta cubes into the centre of each and press the mince back over to reshape.
Cover and chill for up to 12 hours.
Grill the burgers, turning once, until cooked according to taste.
Make the relish by mixing all the relish ingredients together. Season with salt and pepper and bind with a little extra virgin olive oil to obtain desired consistency.
Place some rocket on each roll and top with a burger and some relish.

Ingredients

450g Greek Feta, cubed
1 jar Olives, roughly chopped
1 jar Roasted Red Peppers, chopped
120ml Amphoreus Extra Virgin Olive Oil
1 tbsp Vinegar
1 small red onion, chopped
1 clove garlic, crushed
2tsp thyme
1 tsp freshly squeezed lemon juice
1 tsp salt
1 tsp freshly ground black pepper

Instructions

Mix peppers, feta and olives in a large bowl.
Combine olive oil and vinegar, add to bowl and toss gently.
Add remaining ingredients and toss gently, adjust seasoning and chill for a few hours before serving.