Feta Stuffed Pita Burgers Recipes

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 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 CHICKEN BURGERS

Steps:

• Preheat grill or broiler.
• Mix chicken, oregano, garlic powder and feta together in a medium sized bowl. Divide mixture into four balls and then press them gently into patties.
• Grill or broil patties until internal temperature or burgers reaches 165 degrees, about 7-8 minutes on each side.
• Serve each burger in a pita with a lettuce leaf, 1/4 of peppers and 1 teaspoon of olives.

FETA-STUFFED PITA BURGERS

Steps:

• In a medium bowl, combine cornmeal, the 2 T milk, the onion, garlic, salt, oregano and lemon-pepper seasoning.
• Add ground lamb and ground beef; mix well.
• Shape meat mixture into eight 1/4-inch, thick patties.
• For filling: In a small bowl, combine feta cheese and the 1 T milk.
• Divide filling among four of the patties.
• Top with the remaining patties, press edges to seal.
• In a small bowl, combine cumin and cayenne pepper.
• Sprinkle mixture over patties.
• For a charcoal grill, place patties on the grill rack directly over medium coals.
• Grill, uncovered, for 12-16 minutes or until done, turning once, halfway through grilling.
• For a gas grill, preheat grill.
• Reduce heat to medium.
• Place patties on grill rack over heat. Cover and grill as above.
• To serve, cut pita bread rounds in half crosswise.
• Serve burgers in pita halves with arugula.

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.

GREEK PITA BURGERS WITH SPINACH, FETA AND TZATZIKI SAUCE

Steps:

• Place shredded cucumber in clean dish towel; squeeze to remove any excess liquid. In small bowl, mix cucumber and remaining sauce ingredients. Cover; refrigerate until serving time.
• Heat gas or charcoal grill. In large bowl, mix all burger ingredients except buns, tomatoes and lettuce. Shape into 8 patties, 1/4 inch thick. Place patties on grill over medium heat. Cover grill; cook 5 to 8 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
• Spoon 2 tablespoons sauce on bottom half of each bun. Top with burger, tomato and lettuce. Cover with top halves of buns.