FETA-STUFFED BLT BURGERS
This year, bring the burger joint to Dad for Father's Day. Feta cheese-stuffed burgers are a delicious addition to any cookout and can be made up to a day in advance.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Yield Makes 4
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, cook bacon over medium-high until fat is rendered and bacon is browned, about 5 minutes, flipping halfway through. Transfer to paper towels to drain. Form beef into 8 thin 5-inch patties. Top 4 patties with 1/4 cup cheese each, leaving a 1/4-inch border, then top with remaining patties. Pinch edges to seal; season burgers with salt and pepper.
- Pour off fat from skillet, wipe clean, and heat over medium. Add 2 burgers and cook until dark brown and firm to the touch, about 10 minutes, flipping halfway through. Repeat with remaining burgers. Serve burgers on buns with bacon, lettuce, and tomato.
Nutrition Facts : Calories 659 g, Fat 41 g, Fiber 4 g, Protein 48 g
FETA-STUFFED JUICY LUCY TURKEY BURGERS
Ground turkey burgers get a bad rap for being a little bit boring. But when dressed up with flavors of the Mediterranean like olives, capers, garlic and dill, and then stuffed with salty and tangy feta cheese, they become anything but. To maximize the flavor we made a quick tzatziki sauce and slathered it over toasted sesame buns, then topped the burgers with fresh tomato slices and crunchy spinach.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 burgers
Number Of Ingredients 21
Steps:
- For the tzatziki sauce: Mix the yogurt, dill, cucumber, garlic, lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Refrigerate until ready to use.
- For the turkey burgers: Prepare a grill for medium-high heat. Lightly oil the grill grates with vegetable oil.
- Mix the ground turkey, olives, dill, capers, oregano, garlic, lemon zest, 2 teaspoons salt and a generous amount of pepper in a large bowl until well combined. Divide the mixture into 4 equal balls (about 6 ounces each). Working with one ball at a time, divide it in half and flatten to make 2 patties, each about 4 1/2 inches in diameter. Spoon 1 tablespoon of feta into the middle of one of the patties, leaving about a 1-inch border. Top with the other patty and press the meat together very tightly, forming a large patty shape with the cheese secured inside. (If needed, refrigerate the patties if you notice they are becoming a little malleable and too soft to work with while you build the remaining burgers). Repeat with the remaining balls and cheese. (At this point, you can freeze the burgers, wrapped tightly in plastic wrap and placed inside a freezer bag, for up to 3 months.) Thaw in the refrigerator before cooking.)
- Grill the burgers, flipping once, until golden grill marks have formed, the meat is no longer pink on the top and an instant-read thermometer registers 165 degrees F, 5 to 6 minutes per side.
- Meanwhile, split the buns open and brush both sides with the olive oil. With about 2 minutes of burger cooking time left, toast the buns on the grill until golden and a few grill marks have formed, about 2 minutes.
- Spread about 2 tablespoons of the tzatziki sauce onto both halves of each bun. Layer each bottom bun half with a burger patty, 2 tomato slices, some red onion slices and iceberg leaves and the top bun half.
FETA SUN-DRIED TOMATO STUFFED PROSCIUTTO BURGERS
Steps:
- In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.
- In a small bowl, mix together the mayonnaise and basil. Set aside. In another small bowl, combine the feta cheese and tomatoes. Divide into 6 equal portions, forming balls. Set aside. In a large bowl, combine the ground sirloin, eggs, pepper sauce, Italian seasoning, salt, pepper, garlic, bread crumbs, and Parmesan. With hands or a large spoon, gently bring all ingredients together; do not overmix. Form meat mixture into 12 patties. On 6 of the patties, gently place the feta and tomato mixture onto patties, pressing down lightly. Place remaining patties on top, press, and seal edges to totally enclose filling, forming 6 total patties.
- When the fire is ready, brush the grill rack with vegetable oil. Place patties on grill, cover, and cook for 4 minutes, until bottom is brown. With spatula, turn over patties and cook an additional 4 minutes, or until done to your preference. During the last few minutes of grilling, place focaccia, cut side down, on outer edges of grill to lightly toast.
- Spread generous portions of basil mayonnaise on cut sides of bread. Place patties on bottom pieces of bread, then top with a slice of prosciutto, a lettuce leaf, and red onion rings. Top with remaining bread and serve.
- Jenny Flake, Gilbert, AZ
FETA-STUFFED CHICKEN BURGERS
Make and share this Feta-Stuffed Chicken Burgers recipe from Food.com.
Provided by Bounty628
Categories Chicken
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill or broiler.
- Mix chicken, oregano, garlic powder and feta together in a medium sized bowl. Divide mixture into four balls and then press them gently into patties.
- Grill or broil patties until internal temperature or burgers reaches 165 degrees, about 7-8 minutes on each side.
- Serve each burger in a pita with a lettuce leaf, 1/4 of peppers and 1 teaspoon of olives.
Nutrition Facts : Calories 289.9, Fat 10.1, SaturatedFat 4.8, Cholesterol 101.5, Sodium 870, Carbohydrate 18.8, Fiber 3.2, Sugar 1.6, Protein 31.2
FETA-STUFFED BURGERS
Try these delicious Feta-Stuffed Burgers. Tangy feta cheese is the surprise filling inside these juicy grilled beef burgers served on toasted kaiser rolls.
Provided by My Food and Family
Categories Home
Time 33m
Yield Makes 4 servings.
Number Of Ingredients 3
Steps:
- Preheat grill to medium heat. Shape meat into 8 thin patties. Cover each of 4 of the patties with 1 Tbsp. feta cheese; top with second patty. Pinch edges of patties together to seal.
- Place on grill. Grill 7 to 9 minutes on each side or until cooked through.
- Fill rolls with patties.
Nutrition Facts : Calories 360, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
GRILLED SPINACH FETA BURGERS
Turkey burgers have their fans, but we prefer feta burgers with ground beef and spinach. We serve them on toasted buns with lettuce, tomato and tzatziki. -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add shallots; cook and stir until tender, 1-2 minutes. Add spinach and garlic; cook until spinach is wilted, 30-45 seconds longer. Transfer to a large bowl; cool slightly., Stir feta cheese and seasonings into spinach. Add beef; mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties., Grill burgers, covered, over medium heat until a thermometer reads 160°, 6-8 minutes on each side. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve burgers on buns. If desired, add toppings.Freeze option: Place patties on a baking sheet lined with plastic wrap; wrap and freeze until firm. Remove from pan and transfer to a freezer container; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°.
Nutrition Facts : Calories 343 calories, Fat 15g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 636mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
FETA BURGERS
A Greek-inspired twist on burgers. Great with cole slaw or a kale salad. I devised this recipe when I had a bunch of mint, parsley, and feta cheese on hand.
Provided by Maria
Categories World Cuisine Recipes European Greek
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix ground beef, feta cheese, minced onion, red bell pepper, mint, parsley, garlic powder, onion powder, seasoned salt, and black pepper together in a large bowl until evenly mixed; shape into 6 patties.
- Cook the burgers until they are beginning to firm, and are hot and slightly pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 268.1 calories, Carbohydrate 1.9 g, Cholesterol 77 mg, Fat 19.5 g, Fiber 0.3 g, Protein 20.2 g, SaturatedFat 8.2 g, Sodium 312.9 mg, Sugar 0.9 g
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JUICY STUFFED BURGERS WITH FETA CHEESE - MY GREEK DISH
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- To prepare the mixture for the stuffed hamburgers, add into a large bowl the minced beef along with the rest of the ingredients and mix thoroughly with your hands. If the mixture is too sticky, add some more breadcrumbs (or some water/olive oil if it is too dry) till the mix is solid. It is important to knead the mix for about 10 minutes so that all the ingredients combine and the beef absorbs all the flavours. An easier alternative is to mix with a hand mixer using the dough hook at low speed.
- Cut the feta cheese into small cubes and sprinkle with some dry oregano. For the stuffed burgers, in addition to feta cheese, you could also add chopped tomatoes and peppers coarsely chopped.
- Knead the mixture into flat, thin, round burgers. At the center of half of the burgers place some of the stuffing and top them with another half-burger, squeezing on the edges till they stick together. We don’t want that stuffing running out while cooking now, do we?
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