Lefkada Burgers

• Three Roma tomatoes, seeded and chopped;
• Finely chopped sweet onion, about two Ts;
• Two ts of Red Wine Vinegar;
• Half t of salt;
• Two Ts chopped, fresh Oregano leaves--one T for the antipasto ( );
• One & half ts fresh lemon peel, grated;
• One C Feta cheese (crumbled);
• One T Olive oil;
• One Pound 80% hamburger and one Pound ground lamb or goat (chevin can be used);
• Six fresh Bobota type bread--split*
• Two Ts finely chopped garlic and pepper blend

1. Ignite a grill and let it ash for heat distribution.
2. *In traveling through the country side, one might taste a special corn bread, called Bobota. Many islanders, in particular, are not fond of this bread because it brings back painful memories of World War II; it was then a staple food, eaten to
3. survive; however, the Americans love cornbread. Bobota is a simple bread made of cornmeal, honey and water enough to =make the Bobota chewy and baked in a square pan. Similar to cornbread. Make the Bread first.
4. Mix the first five ingredients and let stand. In a second bowl mix add the remainder of the Oregano and the next 3 ingredients. set this aside, also.
5. Take the meat and the garlic/pepper blend and mix thoroughly and shape into six balls. Using your thumb press an indentation into each ball to hold about one T of the Feta mixture, shape the material into a new ball shape with the Feta mix in the middle, and flatten each to about half to a quarter inch thick.
6. Grill these. When they are done (10 to 15 minutes) take the split Bobota and spoon the Tomato antipasto ( mix over each burger... Serve hot.

three, sweet onion, red wine vinegar, salt, ts chopped, lemon peel, cheese, olive oil, hamburger, garlic

Taken from www.epicurious.com/recipes/member/views/lefkada-burgers-50146220 (may not work)