My wife and I decided to try our hand at a feta burger today. We looked
at a few recipes online then decided on this:

1 lb grass-fed ground beef

1/2 cup cows milk feta (much less expensive than goat milk feta)

1 large red pepper

1 medium onion

Seasoning - dried oregano, fresh ground black pepper.

We put everything except the beef through our mini food processor
(Sunbeam Oskar) in a few batches, then worked the beef in by hand.

We thought that these might work better on the grill if we made them
early and let them sit in the 'fridge for a few hours, so the patties
are made and we'll grill them later.

The whole business is kind of wet - does it make sense to try squeeze
some of the water out of it, or let it rest in some kind of strainer so
that the water can drain out, or anything along those lines? My wife
eats gluten free, so bread crumbs aren't an option, and although there
are other starchy options, we've trying to stick to just meat, cheese,
and veggies.

Any advice for anything to try this afternoon, or for how to change the
recipe the next time around is welcomed. And of course I'll report back
on how they cook up and how they taste. We bought 2 lbs. of beef and
are making the other half as plain old burgers, just in case ...

-S-