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Greek Feta-stuffed Burgers with Grilled Veggies

The feta and olive stuffing makes these appetizing burgers extra-special and perfect for your summer BBQ.

Cook Time:15 min
Prep Time:15 min
1. In a food processor, combine onion, olive oil, garlic, oregano, mint, parsley and lemon zest and process until well blended together.

2. Toss together feta, oregano and olives in a small bowl and set aside.

3. Place ground beef in a large mixing bowl, add paprika, cumin, soaked bread and egg and mix thoroughly. Add the onion and herb mixture and mix well; season with salt and pepper and form the mixture into 6 flat patties, about ¼ -inch thick. Place a teaspoon of the feta mixture in the center of each patty; fold to enclose the filling and seal. Refrigerate until ready to cook.

4. In a small bowl, whisk together oil, garlic and dried oregano and thyme and brush liberally the onion slices and tomato halves with the mixture.

5. Preheat grill to about 500° F; oil the grids and place the onion slices, tomatoes and peppers; grill, occasionally brushing with the oil mixture until onions and tomatoes are tender and the peppers are slightly charred, about 4 minutes per side. Transfer to a platter, cover loosely with aluminium foil and set aside.

6. Place patties on the grill and cook for about 6 minutes per side, turning once. Transfer to a platter and tent with foil to keep warm.

7. Peel and seed the pepper and cut into strips.

8. To serve, place a burger over an onion slice, and top with roasted pepper and tomato.

For the burgers:
1 medium onion, chopped
2 tablespoons olive oil
1-2 garlic cloves, minced
1 teaspoon each fresh oregano and mint
3 tablespoons parsley, chopped
1 teaspoon lemon zest
1 ½ pounds ground beef
1 teaspoon paprika (use smoked paprika, if preferred)
1 teaspoon ground cumin
2 slices white bread, soaked in milk and squeezed out)
1 large egg, lightly beaten
Sea salt and freshly ground pepper, to taste
For the stuffing:
1/4 cup feta cheese, crumbled
½ teaspoon fresh oregano, finely chopped
¼ cup kalamata olives, chopped
For the vegetables:
3 garlic cloves, crushed
½ teaspoon each dried thyme and oregano
¼ cup olive oil
2 large red onions, sliced into 1/3-inch thick rounds
2 red Anaheim peppers (optional)
3 Roma tomatoes, cut in half
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