Directions
Saganaki is one of the heritage of humanity, a piece of Greek history, but also a quick and tasty way to eat cheese. Yes, because Saganaki is nothing but delicious cheese fried without mercy.
You can use all your favorite semi-hard cheeses, such as pecorino or Feta, and you can serve this appetizer as a tasty entry into an informal dinner, but if you want to taste Saganaki at its peak: you have to try this incredible hamburger, the so called Greek Freak Burger.
You will use this delicious and greasy escalope of fried cheese instead of the classic and boring meat patty, so even those who are vegetarian and do not like meat can enjoy a great hamburger without any regrets.
That said, all we have to do is roll up your sleeves and prepare the Greek Freak, a tribute to the Greek cuisine, considering that we are going to use the best ingredients this lovely country has to offer: onion, Feta, kalamata olive tapenade, tzatziki, tomatoes, aubergines and of course some basil. Oh well, the tomatoes we used are San Marzano and come from our garden, but luckily Zeus shouldn’t lighten us for this affront.
Ingredients and doses to make the Greek Freak Hamburger with saganaki, tzatziki, olives, tomato and eggplant
For two Freak Burger
- 2 buns
- 1 big slice of Feta cheese, 350 grams
- 1 egg
- flour
- sunflower seed oil for frying
- 4 salad leaves
- 50 grams of kalamata olives
- 2 San Marzano tomatoes
- 1 eggplant
- 150 ml of Greek yogurt
- 1 cucumber
- salt and pepper
- a little piece of ginger
- 1/2 lemon
- 1 clove of garlic
How to prepare the Greek Freak burger with Feta saganaki, tzatziki, olives, tomato and eggplant
Wash all the vegetables.
Grate cucumber and ginger, squeeze them well and then place them in a bowl with some lemon juice. Add the Greek yogurt, season with salt and pepper and stir. Store in the refrigerator.
Cut the aubergines into 1.5 cm thick slices, drain them covering them with coarse salt and stack them one on top of the other. Let them rest for 1 hour.
When everything is ready, wash the aubergines to remove any remaining salt and cook them on the grill or in a pan with a drizzle of oil.
Now about the Kalamata tapenade: do not worry about it, it sounds super cool but it’s super easy too. Eliminate the olive pit, then place them in the blender and make the tapenade by finely blending untill you get a cream.
Now cut the Feta dough crosswise to thin it: from a regular, thick slice of Feta, you will get two ideal portions.
Prepare a saucepan with frying oil and bring it to 170 degrees.
Put the egg in a bowl and beat it with a fork.
Flour the Feta, then wrap it in the egg, then in the flour, again in the egg and finish with a fly to the flour.
Dip the Feta in the boiling oil and fry it without mercy for 3-4 minutes per side.
Meanwhile, heat the bread, cut it in half and spread the Kalamata olive tapenade first.
Put a slice of onion, one of eggplant, tomato, spread plenty of tzatziki and add some salad to eliminate the guilt feelings due to excess of calories.
When the Feta saganaki is cooked, drain it on absorbent paper and pat it dry and place it in the sandwich.
Then add salad, tzatziki, tomato, aubergine, tzatziki again and seal with the bread.
And you are ready to eat the perfect Greek Freak Hamburger, made with love and saganaki. the recipe is very simple, you got some work to do, but it’s worth it!
What wine goes well with the Greek Freak burger with Feta saganaki, tzatziki, olives, tomato and eggplant?
There plenty of flavors in this burger, some greasiness too, so let’s pair a sharp white wine like Vermentino di Gallura or a Loire Chenin Blanc. If you want to splurge a bottle of Champagne like the Roger Pouillon et Fils Brut Réserve is a perfect match.
If you want to pair a cocktail, the Sex on the Beach is perfect.
