Mini Burgers with Cretan Xinomizythra P.D.O and spicy sauce

Ingredients

For the sauce:

1 ½ cup ketchup with balsamic vinegar

1 tea spoon bukovo

1 tea spoon Worcestershire sauce

2 garlic cloves chopped

1 full spoon grated parmesan

1/3 tea spoon salt

¼ tea spoon pepper

1/3 tea spoon sweet paprika

1 full spoon lemon juice

For the burgers (beef steaks):

½ kg ground beef

½ grated onion

1 garlic clove mashed

1 tea spoon olive oil

1 tea spoon oregano

Salt (at will)

Pepper (at will)

For the burgers:

10-12 small round brioche breads

1 full spoon butter (unsalted)

5 slices cheddar cheese, cut in pieces

5 cups baby spinach leaves

200gr Xynomizythra Kritis P.D.O. Kalogeraki

1 tea spoon thyme

 

Recipe by:

 

Implementation

For the sauce:

In a bowl mix well ketchup with balsamic vinegar, bukovo, Worcestershire sauce, garlic, parmesan, salt, pepper, paprika and lemon juice and put in fridge.

For the burgers (beef steaks):

In a big bowl mix ground beef, onion, garlic, olive oil, oregano, salt and pepper. Knead well until you have an even mixture and put in fridge for at least 60 min.

Use flour to mold 10-12 small burgers and put aside.

Heat a griddle pan in medium to high temperature.

Sprinkle the griddle pan with olive oil and bake the burgers for 2 min each side.

For the burgers:

In a big pan melt the butter in high temperature. Cut the brioche breads in half an put them in the pan to bake the inside for 1-2 min. Take them off the pan and put aside.

In a bowl mix Xynomizythra Kritis P.D.O. Kalogeraki and thyme.

Coat the below part of the brioche breads with the mixture of Xunomizythra, add the beef burger, on full spoon of the sauce, 2-3 baby spinach leaves, add the top of the brioche bread and serve.