Mediterranean Stuffed Burgers

Greek-inspired, these grilled hamburgers feature a surprise center of feta cheese, lemon and herbs for the freshest, tastiest burgers ever.

Mediterranean Stuffed Burgers

PillsburyRecipe by Pillsbury

Rated 3.5 Stars
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(7)

2

40 minutes

40 minutes

6 sandwiches

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Nutrition Info

  • 1 Sandwich
  • 450
  • 24g
    (Saturated Fat 10g, Trans Fat 1 1/2g)
  • 110mg
  • 690mg
  • 25g
    (Dietary Fiber 2g, Sugars 4g)
  • 33g
  • Percent Daily Value*
  • 6%
  • 4%
  • 20%
  • 30%
  • Exchanges
  • 1/2
  • 4
  • 1 1/2
  • Carbohydrate Choices
  • 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Cook over medium-low heat.

  • Italian plum tomatoes are a good choice for these burgers because they have less juice than regular tomatoes.

  • Sweet onions are named for where they're grown. And because they come from both sides of the equator, sweet onions--whether Maui, Oso Sweet, Rio Sweet or Walla Walla--are always in season.

Ingredients

  • 3  plum (Roma) tomatoes, seeded, chopped
  • 2  tablespoons finely chopped sweet onion
  • 2  teaspoons red wine vinegar
  • 1/2  teaspoon salt
  • 1  tablespoon chopped fresh oregano leaves
  • 1  cup crumbled feta cheese (4 oz)
  • 1 1/2  teaspoons grated fresh lemon peel
  • 1  teaspoon olive or vegetable oil
  • 2  lb lean (at least 80%) ground beef
  • 2  tablespoons garlic-pepper blend
  • 6  burger buns, split

Directions

  1. 1Heat gas or charcoal grill. In medium bowl, mix tomatoes, onion, vinegar, salt and 2 teaspoons of the oregano. Let stand at room temperature until burgers are ready to eat.
  2. 2Meanwhile, in small bowl, mix remaining 1 teaspoon oregano, the cheese, lemon peel and oil; set aside.
  3. 3In large bowl, sprinkle beef with garlic-pepper blend; gently mix until well blended. Shape mixture into 6 balls. Using end of thumb, make a deep depression in each ball, but do not push all the way through. Spoon about 1 tablespoon cheese mixture into each depression. Gently shape beef around cheese mixture, sealing it inside. Press balls to form patties, 1/4 inch thick and about 5 inches in diameter.
  4. 4Place patties on grill over medium heat. Cover grill; cook 12 to 16 minutes, turning once, until meat thermometer inserted in center of beef reads 160°F.
  5. 5Place burgers on bottoms of buns; spoon tomato mixture over burgers. Top with tops of buns.

Categories: Ingredient, Beef

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burgerman
burgerman said:

Great Stuffed Burger! I made it with the Burger Pocket Press. Great tool to make stuffed burgers. www.burgerpocketpress.com

5/29/2012 8:43:35 PM
zanthe
zanthe said:

1/4 inch thick patties? Has anyone actually tried this recipe? Would these not be terribly overdone grilled for 12 to 16 minutes. The ingredients appeal, but I wonder if the thickness dimension is correct.

7/9/2010 2:46:57 AM

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