Best Feta Stuffed Hamburgers 38 Recipes

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 FALAFEL BURGERS RECIPE BY TASTY

Steps:

• Add all the burger ingredients, except for the feta, to a blender and blend until smooth. (Make sure your chickpeas are very dry first!)
• Divide mixture into four balls, then make an indent in the middle.
• Place a small block of feta in each indent and roll up again until the feta is completely covered.
• Fry in sunflower oil for 5 minutes until brown on each side.
• Add to a burger bun with lettuce, tomato, salsa, and coriander.
• Enjoy!

FETA-STUFFED BLT BURGERS

Steps:

• In a large nonstick skillet, cook bacon over medium-high until fat is rendered and bacon is browned, about 5 minutes, flipping halfway through. Transfer to paper towels to drain. Form beef into 8 thin 5-inch patties. Top 4 patties with 1/4 cup cheese each, leaving a 1/4-inch border, then top with remaining patties. Pinch edges to seal; season burgers with salt and pepper.
• Pour off fat from skillet, wipe clean, and heat over medium. Add 2 burgers and cook until dark brown and firm to the touch, about 10 minutes, flipping halfway through. Repeat with remaining burgers. Serve burgers on buns with bacon, lettuce, and tomato.

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-STUFFED JUICY LUCY TURKEY BURGERS

Steps:

• For the tzatziki sauce: Mix the yogurt, dill, cucumber, garlic, lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Refrigerate until ready to use.
• For the turkey burgers: Prepare a grill for medium-high heat. Lightly oil the grill grates with vegetable oil.
• Mix the ground turkey, olives, dill, capers, oregano, garlic, lemon zest, 2 teaspoons salt and a generous amount of pepper in a large bowl until well combined. Divide the mixture into 4 equal balls (about 6 ounces each). Working with one ball at a time, divide it in half and flatten to make 2 patties, each about 4 1/2 inches in diameter. Spoon 1 tablespoon of feta into the middle of one of the patties, leaving about a 1-inch border. Top with the other patty and press the meat together very tightly, forming a large patty shape with the cheese secured inside. (If needed, refrigerate the patties if you notice they are becoming a little malleable and too soft to work with while you build the remaining burgers). Repeat with the remaining balls and cheese. (At this point, you can freeze the burgers, wrapped tightly in plastic wrap and placed inside a freezer bag, for up to 3 months.) Thaw in the refrigerator before cooking.)
• Grill the burgers, flipping once, until golden grill marks have formed, the meat is no longer pink on the top and an instant-read thermometer registers 165 degrees F, 5 to 6 minutes per side.
• Meanwhile, split the buns open and brush both sides with the olive oil. With about 2 minutes of burger cooking time left, toast the buns on the grill until golden and a few grill marks have formed, about 2 minutes.
• Spread about 2 tablespoons of the tzatziki sauce onto both halves of each bun. Layer each bottom bun half with a burger patty, 2 tomato slices, some red onion slices and iceberg leaves and the top bun half.

FETA BURGERS WITH GRILLED RED ONIONS

Steps:

• Break up beef in large bowl. Sprinkle feta, oregano, salt, and pepper over; toss. Divide into 8 portions; form each into 41/2-inch patty, pressing in center to form slight indentation. DO AHEAD Can be made 1 day ahead. Cover; chill.
• Puree garlic in processor. With machine running, gradually add 1/2 cup oil; process 30 seconds. DO AHEAD Can be made 1 day ahead. Cover; chill.
• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Brush onion with 1 tablespoon oil; sprinkle with salt and pepper. Place burgers and onions on grill. Cover; cook 5 minutes. Turn; cook until onions are charred in spots and burgers are medium-well, about 4 minutes longer.Transfer to plate. Brush cut sides of buns with garlic oil. Place buns, cut side down, on grill; toast about 1 minute. Turn; cook until heated, about 1 minute.
• Place burgers on bun bottoms. Top each with onion, tomato, and bun top.

FETA-STUFFED LAMB BURGERS

Steps:

• Beat first 5 ingredients in large bowl with mixer until blended. Stir in cucumbers. Refrigerate until ready to serve.
• Mix meat, onions and pepper just until blended; shape into 8 (1/4-inch-thick) patties. Spoon 1 Tbsp. feta cheese onto center of each of 4 patties. Top with remaining patties; pinch edges together to seal. Refrigerate until ready to use.
• Heat grill to medium heat. Grill patties 4 to 5 min. on each side or until done (160°F). Spread half the cream cheese mixture onto bottom half of rolls; fill rolls with burgers, tomatoes and remaining cream cheese mixture.