Gyro Burger

Regular readers may recall last year's purchase of about 120+ pounds of Amish beef. We've not been consuming it as quickly as we should, so a majority of the batch remains in our freezer, still wearing its little overalls and straw hats. In an effort to increase consumption, we've begun experimenting with it. One particularly tasty science project was an adaptation of gyro burgers, using cow rather than lamb:

1¼ pounds ground beef (or lamb, for purists)
½ cup crumbled feta cheese
¾ teaspoon oregano
½ teaspoon salt
½ teaspoon pepper
4 crushed garlic cloves (or equivalent garlic powder)

Mix in bowl. Form into patties and treat like any other burger. Bonus points for serving with tzatziki sauce.