Kitchen Stories: Burgers

Juicy, fluffy, delicious burgers with potatoes, flavored with lemon zest. Classic dish of the Greek cuisine, honored by the young and old.
Minced, double passed by the machine, gently mashed with tasty supplements, such as grated onion, tomato, mustard, tabasco, oregano, soda and other refreshments, make them tasty and fluffy. But one more secret in modeling will elevate their taste.
Try it!

work: 30′

time: 2h:00′

easy:

Ingredients (6 servings) 1 kg (2.2 lbs) minced meat 2 onions, grated 1 tomato, grated 3 slices stale bread 3 tbsp vinegar 1 shot olive oil 1 shot soda, ½ shot mustard ½ shot ketsup 12 sheets (plus some extra) regato cheese 1 tbsp baking powder 1 tbsp oregano a few drops of tabasco salt & pepper ½ shot red sweet wine (Mavrodafni) ½ shot of brandy	In a bowl with water add the vinegar and soak the crumb of bread, without crust, leave for a bit and squeeze well with your hands to remove any excess water. In another bowl add the mince meat, the squeezed bread, tomatoes, onions, a little grated regato and all the remaining ingredients - except Mavrodafni and brandy - to make mince tasty. Cut 12 thin slices of cheese. Leave them aside for later.	Mix the mince, with ingredients, lifting from the bottom up to homogenize. You do not need much time. You test, with the tip of our tongue, and correct the taste. Cover with transparent membrane in contact with the mixture. For best results refrigerate for at least 2 hours, to unite the flavors and aromas.
Potatoes 4 large potatoes 2 lemons, juice 1 lemon, zest 1 shot olive oil 1 shot mustard 1 tbsp oregano salt & pepper	Peel, wash and cut the potatoes into thick slices. Place them in a large bowl and add the olive oil, and all other ingredient.	Mix well and pour in a pot with 200 ml (6.8 floz) water. Cover the oven dish and bake at 200°C (392°F, Gas 6) for ~45'.
In between knead the burgers. In a deep dish pour the brandy and the red sweet wine. Take a little mixture of minced meat, prepared, lightly touching the palm to the blend of cognac and mold shaping oval patties or round shape.	Put in a row, next to one another, on a surface of silicone or baking paper, until the mixture of minced is over. They shoud becove 12 large burgers.	After 45' remove the pot from the oven, with half baked potatoes…
…and place the patties onto the potatoes. If necessary add a little water and put the pot in the oven for ~45' more or until the burgers are cooked. Reduce the oven temperature to 180°C (356°F, Gas 4).	Shortly before the end, remove the burgers from the pot and place them in a pan or the lid of the hull. Cover each burger with a slice of cheese.	Put them back in oven until the cheese is melted and lightly browned. If you want, put it next to the pot, with the potatoes and let them brown. Serve and enjoy.