Burger "Saganaki"

Ingredients:

Tzatziki

• 0.5 cup Greek yogurt
• 1/4 cup sour cream
• 1 tbsp chopped fresh dill
• 1 Iranian cucumber, grated and squeezed out
• 1 clove of garlic, grated

Burgers

• 700 g of ground beef or lamb
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 0.5 tsp ground coriander
• 0.5 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1 clove of garlic, grated
• 1 cup premium flour
• 1 large egg
• 220g kaseri or halloumi cheese, cut into 4 rectangular slices 2cm thick.
• 3 tbsp. l. olive oil
• 60 ml ouzo
• 1 lemon, cut in half
• 4 brioches, toasted
• Sliced ​​tomatoes, red onion, cucumber and pitted Kalamata olives for serving
• Special equipment: kitchen lighter

Preparation:

1. Tzatziki:
   
   In a small bowl, combine yogurt, sour cream, dill, cucumber, garlic, 0.5 teaspoon salt, and a pinch of freshly ground black pepper until smooth. Set aside.
   
   Burgers:
   
   In a large bowl, combine the ground meat with cilantro, mint, coriander, cumin, red pepper flakes, garlic, salt, and freshly ground black pepper to taste, distributing the ingredients evenly. Form the meat mixture into 4 balls, then flatten them into 10 cm (4 in) diameter patties (each 2.5 cm thick). Make an indentation in the center of each patty with your thumb to prevent them from puffing up during frying.
2. Prepare the breading area:
   
   Place equal amounts of flour in two shallow bowls and lightly beat the egg in a third bowl. Working with one piece of cheese at a time, wet the slice under running water, roll it in the flour in the first bowl, shaking off any excess. Dip it in the egg, then roll it in the flour in the second bowl. Set aside on a plate.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the beef patties and cook, undisturbed, until browned, 2-3 minutes. Flip and continue cooking until browned and cooked to your desired doneness, another 2-3 minutes for medium. Transfer to a plate.
4. Wipe out the skillet, add the remaining 2 tablespoons of olive oil, and heat over medium heat. Add the cheese and cook until golden brown, about 2 minutes. Flip and cook until golden brown, another 3 minutes. Remove the skillet from the heat. Carefully pour the ouzo over the cheese and immediately light it with a long lighter. Let the flame burn for 10-15 seconds (say "Opa!"), then squeeze the lemon halves over the top to extinguish the flame.
5. Spread tzatziki sauce on the cut sides of the buns. Place a patty, a slice of fried cheese, some tomatoes, onions, cucumbers, and olives on the bottom half of each bun, and top with the tops of the buns.