Batch Recipe Makes 16-5oz patties
5 pounds Ground Beef
1 Cup Panko "Bread Crumbs"
2 Whole Eggs
1 cup yellow Onion - Puree
1 oz. Mint - Finely Chopped
1 oz. Parsley "Flat Leaf" - Finely Chopped
2 oz. Dried Whole Oregano
1 oz. Kosher Salt
1 tablespoon Black Pepper
1 oz. Fresh Garlic - Minced
2 pounds Cheese "Kefalograviera or Feta"
Shoestring Fry Recipe
5 pounds Potatoes Idaho
1 gallon Vegetable Oil
add Salt & Pepper to taste
5 pounds Vine Ripe Tomatoes Sliced
2 Sliced Red Onions
8 ounces Extra Virgin Olive Oil
1 ounces Parsley "Flat Leaf" - Finely Chopped
Method of Preparation:
In a large mixing bowl place all ingredients except cheese and mix until evenly mixed.
Portion meat mix into 5oz patties.
Using plastic wrap, press each patty out flat place cheese into center of pressed patty and fold in.
Once formed each patty should be stuffed and formed into an oval shape.
In a medium fry pan place one ounce of Extra Virgin Olive Oil and place over medium heat.
Sear each patty until evenly browned on each side "about 2 minutes per side".
Using a Benriner Japanese Mandolin Slicer or Vegetable slicer, slice potatoes to fine Julienne rinse in cold water, strain and allow a few minutes to dry, Using a table top fryer, fry in one pound portions until golden brown and crisp.
"Please note you can substitute premade French fries or potatoes that are oven bake ready".
To plate, place sliced tomatoes down, top with sliced onions, Extra Virgin Olive Oil, Seared patties,shoestring fries and chopped parsley.