For the Greek-style burger we first prepare the tzatziki. Wash and finely slice half the cucumber, add the salt and leave for about 15 minutes, squeeze the cucumber well and pour away the excess water.
Also drain the sheep’s milk yogurt well and then add it to the cucumber. Press the garlic into the tzatziki and season with olive oil, salt and pepper. Put it in the fridge and let it infuse.
For the burger, first finely chop the onion and sauté briefly. In the meantime, finely chop the pickle and then add all the ingredients onion, pickle, marjoram, salt, pepper and the egg to the mince and knead everything well, mix in the breadcrumbs as needed so that the burger meat gets a good not too sticky consistency.
Form burger patties. Now fry the burger patties in a pan heated with olive oil.
Cut the oil bread in the middle, put some iceberg lettuce on it, on top follow the tzatziki and the tomatoes, then the meat loaf.
If you like, you can add a few finely chopped onion rings to the Greek-style burger.