Feta sun-dried tomato stuffed prosciutto burgers

Feta sun-dried tomato stuffed prosciutto burgers
  • 180ml mayonnaise
  • 8-10 basil leaves, finely chopped
  • 175g feta cheese, crumbled
  • 1/2 cup drained and chopped sun-dried tomatoes (oil-packed)
  • 900g sirloin mince
  • 2 medium eggs, slightly beaten
  • 1 tbsp hot pepper sauce (recommended: Tabasco Pepper Sauce)
  • 2 tbsps dried Italian seasoning, crushed
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 3 garlic cloves, minced
  • 1/2 cup dried Italian breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • Vegetable oil, for brushing grill rack
  • 12 sandwich-sized focaccia bread squares, about 1 1/2 cm thick
  • 6 thin slices prosciutto
  • 6 cos lettuce leaves
  • 6 large paper-thin red onion slices, separated into rings
1) In a barbecue with a cover, prepare a medium-hot fire for direct-heat cooking.

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

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

4) 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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