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Greek-Stuffed Hamburgers Recipe

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These open-face burgers are literally stuffed with all the best Greek ingredients. While they look really impressive, they're incredibly easy to assemble. Jessica Ring - Chicago, IL

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Greek-Stuffed Hamburgers Recipe

Prep: 15 min. Cook: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

2 pounds ground beef
1/2 cup crumbled feta cheese
1/2 cup chopped tomato
2 tablespoons chopped red onion
2 tablespoons chopped ripe olives
1 tablespoon olive oil
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
6 whole pita breads
6 lettuce leaves
6 slices tomato
1 small cucumber, sliced
1/3 cup cucumber ranch salad dressing

Directions

Shape beef into 12 patties. In a small bowl, combine the cheese, chopped tomato, onion, olives, oil and oregano. Top half of the patties with cheese mixture. Cover with remaining patties and firmly press edges to seal. Sprinkle with salt and pepper.
Grill patties, covered, over medium-hot heat or broil 4 in. from heat for 6-8 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve each burger on a pita with lettuce, sliced tomato, cucumber and salad dressing. Yield: 6 servings.

Nutritional Facts 1 serving equals 607 calories, 32 g fat (10 g saturated fat), 120 mg cholesterol, 854 mg sodium, 38 g carbohydrate, 3 g fiber, 40 g protein.

Originally published as Greek-Stuffed Hamburgers in Simple & Delicious May/June 2009, p61

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Greek-Stuffed Hamburgers (1)

Greek-Stuffed Hamburgers

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Reviewed on Jun. 01, 2009 by sbc1023

I substituted ground lamb and use fresh baby spinach instead of lettuce. Grilled them in my grill pan. Made my own yogurt-cucumber sauce with a little dill and a splash of lemon juice. YUMMY!!