Stuffed Hamburgers

This makes a really quick, delicious, and moist burger. The filling is subtle and does not distract from the meat. From "The 30-Minute Kosher Cookbook" by Judy Zeidler. You can substitute other veggies/herbs, including replacing the tomatoes with salsa for added flavour. Be sure to chop the vegetables finely, so they cook thoroughly. If you want, you can put these together the night before (they only get better with time).

• Ready In: 25 mins
• Yields: 4 burgers

Ingredients

• 1  garlic clove, minced
• 1⁄4 cup yellow onion, peeled and finely diced
• 1⁄4 cup tomatoes, finely diced
• 1⁄4 cup green pepper, finely diced
• 1  teaspoon dried oregano
•  salt & freshly ground black pepper
• 1  lb lean ground beef
• 1  egg
• 3  tablespoons extra virgin olive oil
• 2  large yellow onions, peeled and thinly sliced

Directions

1. In a medium bowl, combine the garlic, diced onion, tomato, green bell pepper, and oregano. Add the salt and pepper, and mix well. Cover with plastic wrap and set aside.
2. In a large bowl, combine the ground beef, egg, salt, and pepper. Shape into eight 4-inch round, flat patties. Place a spoonful of the vegetable filling in the center of one patty, top with a second patty, press down firmly, and shape into a round, carefully sealing the sides by pinching together. Repeat with the remaining patties.
3. In a large nonstick skillet, heat the oil over medium-high heat and sauté the sliced onions until lightly brown. Transfer to a bowl and keep warm. Transfer to a bowl and keep warm. Brown the hamburgers for about 5 minutes on each side, or until cooked to medium; return the onions to the pan and heat. Serve immediately.