Greek-inspired, these grilled hamburgers feature a surprise center of feta cheese, lemon and herbs for the freshest, tastiest burgers ever.
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3
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plum (Roma) tomatoes, seeded, chopped
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2
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tablespoons finely chopped sweet onion
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2
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teaspoons red wine vinegar
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1/2
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teaspoon salt
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1
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tablespoon chopped fresh oregano leaves
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1
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cup crumbled feta cheese (4 oz)
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1 1/2
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teaspoons grated fresh lemon peel
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1
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teaspoon olive or vegetable oil
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2
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lb lean (at least 80%) ground beef
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2
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tablespoons garlic-pepper blend
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6
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burger buns, split
Steps
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1
Heat 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.
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2
Meanwhile, in small bowl, mix remaining 1 teaspoon oregano, the cheese, lemon peel and oil; set aside.
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3
In 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.
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4
Place 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.
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5
Place burgers on bottoms of buns; spoon tomato mixture over burgers. Top with tops of buns.
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1
Heat 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.
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2
Meanwhile, in small bowl, mix remaining 1 teaspoon oregano, the cheese, lemon peel and oil; set aside.
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3
In 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.
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4
Place 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.
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5
Place burgers on bottoms of buns; spoon tomato mixture over burgers. Top with tops of buns.
Expert Tips
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories
- 450
- Calories from Fat
- 210
% Daily Value
- Total Fat
- 24g
- 36%
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- Saturated Fat
- 10g
- 49%
- Trans Fat
- 1 1/2g
- Cholesterol
- 110mg
- 37%
- Sodium
- 690mg
- 29%
- Total Carbohydrate
- 25g
- 8%
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- Dietary Fiber
- 2g
- 8%
- Sugars
- 4g
- Protein
- 33g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 4%
- 4%
- Calcium
- 20%
- 20%
- Iron
- 30%
- 30%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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