Recipe courtesy of Sutter Home by Trinchero Family Estates
Feta Sun-Dried Tomato Stuffed Prosciutto Burgers
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1406
- Total Fat
- 82
- Saturated Fat
- 22
- Carbohydrates
- 100
- Dietary Fiber
- 6
- Sugar
- 9
- Protein
- 66
- Cholesterol
- 223
- Sodium
- 2385
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
Ingredients
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
Directions
- 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.
- Jenny Flake, Gilbert, AZ