Greek burgers flavoured with ouzo and mastic

This is another version of biftekia. The distinctive aroma and taste of ouzo and mastic makes the difference. Mastic is a resin coming from the mastic tree which exclusively grows in Chios Island and the droplets (the "tears" as we call them) are those which are gathered for use in the end. It has a sweet liquorice flavour and it has uses in medicine and in cooking and used as a flavouring but also making natural chewing gum with it and it has been found that it reduces the mouth bacteria. Originally it is a liquid obtained from incisions made into the bark of the trunk, but not into the wood, then it is sun-dried into drops of hard brittle translucent resin

Adapted from a recipe of Vaggelis Driskas,

a prominent Head Cook and Culinary Expert

Ingredients (for 4-6 people):
1Kg of ground beef
3 tbsp of olive oil
1 large onion, grated
1 clove of garlic, finely chopped
2 tsp of dried oregano
1/2 tsp of ground allspice
1/2 tsp of mastic droplets
2 tsp of salt
1/2 tsp of black peppercorns
1 small glass of ouzo
2 eggs
5 tbsp of flat-leaf parsley, finely chopped
3 slices of stale bread, no crust and soaked in water
cooking oil for frying

Method:
Warm the 3-4 tbsp of oil in a frying pan and sauté the onion along with the garlic until softened but not browned. Leave on the side to cool down.

In a large bowl put the ground beef, the onion with the garlic, the oregano, the eggs, the ouzo and the parsley.

In a blender put the salt, the mastic, the allspice and the pepper corns and chop them into powder. Add the spices into the bowl with the meat and using your hands mix well all the ingredients.

Squeeze the soaked bread very well with your hands to discard the excess water and add it into the meat mixture, mix well again. Cover the bowl with some cling film and put in the fridge for 2 – 3 hours.

Take the mixture out of the fridge and make burgers into any shape or size you prefer. You have the choice to grill them or fry them or cook them on the BBQ or in the oven with or without potatoes. It is such a versatile food and it's up to you.

Serve immediately while they are still hot along with salad or fries or mashed potatoes or just plain with some lemon wedges