STUFFED FETA BURGERS
Cooking Time: 10 minutes
Resting Time: 10 minutes
Total Time: 55 minutes
Yield: 4 burgers
2 lb. lean ground beef
2 teaspoons Worcestershire sauce
3 teaspoons smoked paprika
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
4 oz. DODONI Feta, crumbled
4 slices Havarti cheese
4 hamburger buns split & buttered
Baby arugula leaves
6-8 roasted red peppers, jarred
Red onion, sliced
8 slices bacon, cooked
1 avocado, sliced
6 oz. DODONI Feta, crumbled
3 oz. cream cheese, whipped
W H I P P E D F E T A :
Add crumbled feta to a food processor and pulse until small crumbs remain.
Add cream cheese and puree for 4-5 minutes until creamy, scraping down the sides as necessary. Refrigerate any leftovers.
B U R G E R S :
Lightly spray outdoor grill grate with cooking oil. Preheat to medium heat.
In a medium bowl, use your hands to mix the ground beef, Worcestershire and seasonings until well combined. Form the mixture into 8 equal-sized balls. Flatten them into thin patties.
Divide the feta cheese between four patties, then top each with a second patty. Press the edges together to seal the cheese inside, then smooth out the sides with the palms of your hands. Sprinkle generously with salt.
Grill until burgers are cooked to the desired doneness, 4-5 minutes per side for medium (approx. 150 degrees F). Remove from the grill and top with Havarti cheese, allowing it to melt from the residual heat. Let the burgers rest 4-5 minutes while you prep your toppings.
Place buns cut side down, on grill and toast about 1 minute.
Dress the bottom burger buns with a layer of arugula, red pepper and red onion. Then top with the burger, bacon and avocado. Spread whipped feta on the cut side of the top buns, then place it on top of the burgers. Skewer with a toothpick or cocktail stick & serve.