On Tue, 19 Aug 2014 13:39:37 -0400, "Steve Freides" >
wrote:

>My wife and I decided to try our hand at a feta burger today. We looked
>at a few recipes online then decided on this:
>
>1 lb grass-fed ground beef
>
>1/2 cup cows milk feta (much less expensive than goat milk feta)
>
>1 large red pepper
>
>1 medium onion
>
>Seasoning - dried oregano, fresh ground black pepper.
>
>We put everything except the beef through our mini food processor
>(Sunbeam Oskar) in a few batches, then worked the beef in by hand.
>
>We thought that these might work better on the grill if we made them
>early and let them sit in the 'fridge for a few hours, so the patties
>are made and we'll grill them later.
>
>The whole business is kind of wet - does it make sense to try squeeze
>some of the water out of it, or let it rest in some kind of strainer so
>that the water can drain out, or anything along those lines? My wife
>eats gluten free, so bread crumbs aren't an option, and although there
>are other starchy options, we've trying to stick to just meat, cheese,
>and veggies.
>
>Any advice for anything to try this afternoon, or for how to change the
>recipe the next time around is welcomed. And of course I'll report back
>on how they cook up and how they taste. We bought 2 lbs. of beef and
>are making the other half as plain old burgers, just in case ...
>
>-S-
>
I'm thinking that chopping the pepper and onion in the mini food
processor released more of the juices from them than, chopping them by
hand would have.

The only fix I can see is to add the other lb of beef and hope for the
best.

koko