Feta Cheeseburger

Submitted by Manami

"This recipe is full of the bright flavors of the Mediterranean. Sounds wonderful! Found at Cuisine at Home, Issue 63 Placing here for safekeeping, I want to try them real soon."

 

• Ready In: 45mins
• Ingredients: 18
• Serves: 4

ingredients

• FETA SAUCE

• 4 ounces feta cheese, crumbled
• 4 ounces cream cheese
• 1⁄4 cup plain yogurt or 1/4 cup Greek yogurt
• 1⁄4 cup pepperoncini pepper, sliced
• 2 tablespoons scallions, sliced
• 1⁄2 teaspoon lemon zest, minced
• salt, to taste
• fresh ground black pepper, to taste

• BURGERS

• 2 lbs ground round or 2 lbs ground chuck
• salt, to taste
• fresh ground black pepper, to taste
• oregano, to taste
• crushed red pepper flakes, to taste (optional)

• ASSEMBLY

• 4 hoagie rolls or 4 ciabatta rolls, split, toasted
• red leaf lettuce
• tomatoes, slices
• thinly sliced cucumber
• yogurt, for rolls (only if needed)

directions

1. Preheat grill to medium-high.
2. Process feta, cream cheese and yogurt until smooth.
3. Add pepperoncinis, scallions, zest, and seasonings; pulse to coarsely chop, then set aside.
4. Shape ground round or ground chuck into 8 (4 oz) portions on wax paper, using a fork to form them into patties the size of hoagie rolls (it's fine if you use regular round buns).
5. Season with salt, pepper, oregano and coarsely crushed red pepper flakes.
6. Top 4 patties with a slice of onion.
7. Cover with remaining patties, seal edges with a fork and season again.
8. Grill burgers on an oiled grate for 4 minutes, flip and cook 2 minutes more.
9. Spoon 1/4 cup feta sauce on each burger; grill 2 minutes.
10. Serve burgers on the rolls, lettuce, tomato and cucumbers.

Reviews

[pansregnig]

Yum! The sauce is a great topping for burgers. I seasoned mine with Emeril's Essence this time, but I think I'll go for garlic salt the next. I'll make this again for sure.

 

[hepcat1]

Made for "My 3 Chefs 2007" Really good burger! The topping is really yummy and easy to make. We opted for ground turkey, greek seasoning in place of the oregano, and about a teaspoon of pepper flakes (which added a nice little kick), which we mixed up directly into the meat. Also sprinkled a bit extra of both seasonings directly onto the burger before grilling, along with a little olive oil. Instead of placing the onion in the middle of two patties, I made one big patty and pressed it into the middle (see pic). We grilled the rolls, added tomato, but forgot the cucumber (which DH and I both agreed would have been a nice addition). It's great that you can make the sauce in advance, then just toss on your burgers at the last minute. Thanks for the recipe, DiScharf!