1 slice white bread or about ¾ cup homemade breadcrumbs or panko, softened in a little whole milk
1 ½ pounds ground beef or beef and lamb or beef, lamb and pork combined
Salt and pepper
¼ cup grated red onion (about ½ an onion)
2 large cloves garlic, grated or pasted
1 small, firm plum tomato, grated
1 cup loosely packed mint, parsley leaves and oregano
1 ½ tablespoons red wine vinegar
2 tablespoons EVOO, plus more for drizzling
6 slices beefsteak or vine tomato
6 ounces Greek feta, sliced
Fresh or dried oregano
Crushed red pepper flakes
Preheat oven to 450°F, rack at center. Line a pan with foil and parchment.
Squeeze any excess milk from the bread or breadcrumbs, add to meat in a bowl and season with salt and pepper. Add red onions, garlic, grated tomato, herbs, vinegar, egg and EVOO. Mix with one hand, then score meat into 6 portions, form 6 patties and arrange on a baking tray.
Roast for 15 minutes, turning after 7. Top patties with tomato slices and feta and a little EVOO and brown 5 minutes more. Sprinkle with fresh or dried oregano and red pepper flakes.