Summary

Ingredients

• 1 kg minced meat
• 5 tablespoon olive oil
• 1 tablespoon garlic oil
• 1 tablespoon chilli oil
• 8 teaspoon, heaped gyros seasoning or other meat seasoning
• 2 teaspoons lemon juice, freshly squeezed if possible
• 1 teaspoon, heaped oregano
• 1 teaspoon, heaped paprika powder, noble sweet or hot pink, to taste
• 1 egg (s)
• some stalks parsley, fresh
• 6 tablespoon breadcrumbs
• 5 slices feta cheese, approx. mm thick

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Instructions

1. In a bowl, combine 5 tablespoons olive oil, 1 tablespoon garlic oil, 1 tablespoon chilli oil, 8 teaspoons gyros seasoning, 2 teaspoons lemon juice, 1 teaspoon oregano, and 1 teaspoon paprika powder. Stir well.
2. Finely chop the fresh parsley stalks.
3. Place 1 kg minced meat in a large bowl. Add the marinade, 1 egg, 6 tablespoons breadcrumbs, and the chopped parsley. Knead everything together well. Refrigerate for at least 2 hours before cooking.
4. Divide the mixture into 5 portions of 200g each. Shape each portion into a disc approximately 15 cm in diameter. Place 1 slice of feta cheese on one half, fold the other half over it, and press the edges lightly to seal.
5. Cook on a grill or in a pan over medium-high heat for 4-5 minutes per side until the internal temperature reaches 71°C (160°F), approximately 8-10 minutes total. Alternatively, bake in an oven preheated to 200°C (400°F) for 12-15 minutes until the internal temperature reaches 71°C (160°F).