Feta Sun-Dried Tomato Stuffed Prosciutto Burgers

Total Time:
45 min
30 min
15 min

6 servings

  • Jenny Flake, Gilbert, AZ
  • 3/4 cup mayonnaise
  • 8 to 10 basil leaves, finely chopped
  • 6 ounces feta cheese, crumbled
  • 1/2 cup drained and chopped sun-dried tomatoes (oil-packed)
  • 2 pounds ground sirloin
  • 2 medium eggs, slightly beaten
  • 1 tablespoon hot pepper sauce (recommended: Tabasco Pepper Sauce)
  • 2 tablespoons dried Italian seasoning, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3 garlic cloves, minced
  • 1/2 cup dried Italian bread crumbs
  • 1/2 cup freshly grated Parmesan
  • Vegetable oil, for brushing grill rack
  • 12 sandwich-size focaccia bread squares, about 1/2-inch thick
  • 6 thin slices prosciutto
  • 6 romaine lettuce leaves
  • 6 large paper-thin red onion slices, separated into rings
  • In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.

  • In a small bowl, mix together the mayonnaise and basil. Set aside. In another small bowl, combine the feta cheese and tomatoes. Divide into 6 equal portions, forming balls. Set aside. In a large bowl, combine the ground sirloin, eggs, pepper sauce, Italian seasoning, salt, pepper, garlic, bread crumbs, and Parmesan. With hands or a large spoon, gently bring all ingredients together; do not overmix. Form meat mixture into 12 patties. On 6 of the patties, gently place the feta and tomato mixture onto patties, pressing down lightly. Place remaining patties on top, press, and seal edges to totally enclose filling, forming 6 total patties.

  • When the fire is ready, brush the grill rack with vegetable oil. Place patties on grill, cover, and cook for 4 minutes, until bottom is brown. With spatula, turn over patties and cook an additional 4 minutes, or until done to your preference. During the last few minutes of grilling, place focaccia, cut side down, on outer edges of grill to lightly toast.

  • Spread generous portions of basil mayonnaise on cut sides of bread. Place patties on bottom pieces of bread, then top with a slice of prosciutto, a lettuce leaf, and red onion rings. Top with remaining bread and serve.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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