Feta Stuffed Pita Burgers Food

GREEK LAMB-FETA BURGERS WITH CUCUMBER SAUCE

Steps:

• Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
• Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
• Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.
• Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 4 to 5 minutes per side for medium to medium-well burgers.
• Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.

FETA-STUFFED HAMBURGERS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

FETA & TOMATO-TOPPED GREEK BURGERS

Steps:

• In a large bowl, combine first 10 ingredients; set aside. For burgers, place oil, wine, vinegar, thyme, rosemary and garlic in a food processor; cover and process until blended., In a large bowl, combine oil mixture, bread crumbs and salt. Crumble beef and lamb over mixture and mix well. Shape into six patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve burgers on pita breads with tomato mixture.

FETA-STUFFED BURGERS

Steps:

• Preheat grill to medium heat. Shape meat into 8 thin patties. Cover each of 4 of the patties with 1 Tbsp. feta cheese; top with second patty. Pinch edges of patties together to seal.
• Place on grill. Grill 7 to 9 minutes on each side or until cooked through.
• Fill rolls with patties.

FETA-STUFFED CHICKEN BURGERS

Steps:

• Preheat grill or broiler.
• Mix chicken, oregano, garlic powder and feta together in a medium sized bowl. Divide mixture into four balls and then press them gently into patties.
• Grill or broil patties until internal temperature or burgers reaches 165 degrees, about 7-8 minutes on each side.
• Serve each burger in a pita with a lettuce leaf, 1/4 of peppers and 1 teaspoon of olives.

FETA-STUFFED PITA BURGERS

Steps:

• In a medium bowl, combine cornmeal, the 2 T milk, the onion, garlic, salt, oregano and lemon-pepper seasoning.
• Add ground lamb and ground beef; mix well.
• Shape meat mixture into eight 1/4-inch, thick patties.
• For filling: In a small bowl, combine feta cheese and the 1 T milk.
• Divide filling among four of the patties.
• Top with the remaining patties, press edges to seal.
• In a small bowl, combine cumin and cayenne pepper.
• Sprinkle mixture over patties.
• For a charcoal grill, place patties on the grill rack directly over medium coals.
• Grill, uncovered, for 12-16 minutes or until done, turning once, halfway through grilling.
• For a gas grill, preheat grill.
• Reduce heat to medium.
• Place patties on grill rack over heat. Cover and grill as above.
• To serve, cut pita bread rounds in half crosswise.
• Serve burgers in pita halves with arugula.