Roasted red pepper and feta stuffed burger
The flavors are a combination of sweet and salty. The burgers are delicious and different and can be a great conversation starter at any party! Don't forget to find me on Twitter @chefmarymoran !
- 1 cup feta cheese
- 1 cup roasted red peppers
- 1/2 cup olive tapenade
- 2 lbs 80-20 (80% meat, 20% fat)
- 1/2 tbsp Creole seasonings
- 1-2 tbsp olive oil
- Hamburger buns
- 2 tomatoes
- 1/2 iceberg lettuce
- 1/4 cup Best Foods mayonnaise
- Salt TT
Preparation time 15mins
Cooking time 45mins
Heat your grill to a medium high.
Get all of your ingredients out and ready to go.
Slice the roasted red bell pepper into thin strips.
Mix the hamburger meat with the Creole seasonings.
Take a medium handful of ground beef and place it into the hamburger press (found at Sur la Table).
Next, put the lid on top and press down. When you open the hamburger press, gently move the meat up all sides of the press walls.
Once the top of the press has been removed, layer the interior of the burger with olive tapenade, then feta cheese and last with red pepper.
Next, take another small heap of ground beef and press it into a flat patty that covers the opening of the stuffed burger. Gently tap down with the press and then remove the burger from the press all together.
Seal all sides of the ground beef patty with your fingers and continue with the other three patties.
Use a pastry brush and lightly spread olive oil over all four patties and season with salt and pepper.
Cook on the grill for 16-18 minutes (or until cooked).
If the burger is burning, place on an area of the grill that isn’t so hot and keep the lid closed.
When the burgers are almost finished, toast the buns on the grill.
Serve the burgers with mayonnaise, lettuce and tomatoes.