What an interesting assignment this week from the cooking club anything stuffed from the list of chef’s and while we had a nice day for grilling, I thought of burgers and what could be better than a cheese stuffed burger? I think there are a lot of recipes out there, but I had to stick to a particular list and I came away with Mark Bittman’s inside-out lamb burgers which I adapted to be more like a Greek seasoned burger.
I only made 2 burgers so not much measuring going on, but I will link to Mark’s recipe which I greatly adapted because someone around here doesn’t like lamb and I was making a smaller recipe-two burgers. I love chunky cucumber Tzatziki and made that as well to go with the burgers. Warm pita pockets were perfect and a good way to cut back on the bread…make thin patties, center the cheese on one and top with the other patty, press and seal edges, grill for 4-5 minutes on each side, obviously I love a good char on my burger.
Mark’s burger is easy enough, but I did add more herbs and spices for a Greekier burger that included fresh and dried oregano, salt, pepper, chopped chives, garlic, and parsley
Start a charcoal or wood fire or preheat a gas grill.
Season the ground meat with any of your chosen spices. Divide meat into 4 sections and shape each one around a piece of cheese, enclosing it fully.
Cook over moderately hot fire: you will be able to hold your hand 3 or 4 inches over rack for a few seconds. Grill burgers about 4 minutes a side for medium-rare, and until cheese begins to melt. (Timing on stove top is the same.)
Serve on buns, toast or hard rolls, garnished as you like.
*I like the Greek seasonings from The Spice House collections and used all 3 in the burgers, but not necessary if you have good herbs and spices on hand, examples below and of course season to your personal taste.
1 ½ pounds ground lamb or a combination of beef and lamb
2 sprigs of oregano leaves minced, or 1 teaspoon dried
several leaves of chopped mint (3 large leaves)
1/4 cup minced chives
1 teaspoon dried parsley
1/2 teaspoon granulated garlic, or 3 cloves minced garlic
1 tablespoon toasted and chopped pine nuts
a bit of grated lemon zest
a drizzle of olive oil
Salt and pepper to taste
chunks or slices of feta cheese
Handful of rocket leaves (wild arugula) or crispy lettuce
Slices of tomato and red onion for the burgers on a bun or pita pocket
about 2/3 cup Greek style yoghurt
1/2 of an English cucumber halved, seeded then quartered and thinly sliced
1/4 cup chopped fresh mint
1 clove of garlic crushed
2 teaspoons lemon juice
Salt and pepper to taste