Soften the breadcrumbs. In a large mixing bowl, combine the fresh breadcrumbs and milk. Stir with a fork until the crumbs have absorbed all the liquid and formed a thick, soft paste. This panade is your guarantee against a dry patty.

Build the flavour base. To the panade, add the finely diced red onion, minced garlic, beaten egg, dried oregano, chopped dill, salt, and pepper. Stir until everything is evenly distributed. You should smell the herbs and garlic immediately — a clean, earthy aroma.

Incorporate the turkey. Add the turkey mince to the bowl. Using your hands, gently mix everything together. Do not overwork the meat; stop as soon as the ingredients are combined. The mixture will feel soft and slightly tacky, but not wet.

Shape the patties. Divide the mixture into four equal portions. With damp hands, shape each portion into a patty about 2.5cm thick. Press a small indent into the centre of each patty with your thumb — this prevents them from puffing up into balls as they cook. Place them on a plate lined with baking paper and refrigerate for at least 15 minutes. This resting time firms up the fat and helps the patties hold their shape.

Prepare the cucumber salad. While the patties rest, slice the cucumber in half lengthways, then cut each half into thin half-moons. Place them in a colander, sprinkle with a pinch of salt, and let them sit for 5 minutes. This draws out excess water. Pat them dry with a clean tea towel. In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, caster sugar, dried mint, and a pinch of pepper. Toss the cucumber slices in the dressing. The salad should smell sharp and herbaceous, with a hint of sweetness.

Cook the patties. Heat the olive oil in a large, heavy-based frying pan over a medium-high heat. When the oil shimmers and a tiny piece of onion sizzles on contact, gently lay the patties in the pan. You should hear a satisfying hiss. Cook for 5-6 minutes on the first side, until the bottom is a deep golden brown and a crust has formed. Flip carefully with a spatula. Cook for another 4-5 minutes for medium, or 6 minutes for well done. The internal temperature should reach 74°C. The kitchen will be filled with the scent of oregano and toasted meat.

Rest the patties. Transfer the cooked patties to a clean plate and let them rest for 3-4 minutes. This allows the juices to redistribute, ensuring every bite is moist. At this point, you can lightly toast the burger buns in the same pan for about 30 seconds each, until they are warm and the cut sides are just golden.

Assemble and serve. Place a rested patty on the bottom half of each bun. Spoon a generous amount of the cucumber salad over the top — let some of the dressing soak into the bun. Sprinkle crumbled feta over the salad if using. Crown with the top bun and serve immediately. The first bite should be a contrast of warm, herby meat and cool, tangy cucumber.