Roasted Red Pepper And Feta Stuffed Burger Recipe 465

FETTUCCINE WITH CREAMY RED PEPPER-FETA SAUCE

Steps:

• Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

ROASTED RED PEPPER AND FETA STUFFED BURGER RECIPE - (4.6/5)

Steps:

• Heat your grill to a medium high. Get all of your ingredients out and ready to go. Slice the roasted red bell pepper into thin strips. Mix the hamburger meat with the Creole seasonings. Take a medium handful of ground beef and place it into the hamburger press (found at Sur la Table). Next, put the lid on top and press down. When you open the hamburger press, gently move the meat up all sides of the press walls. Once the top of the press has been removed, layer the interior of the burger with olive tapenade, then feta cheese and last with red pepper. Next, take another small heap of ground beef and press it into a flat patty that covers the opening of the stuffed burger. Gently tap down with the press and then remove the burger from the press all together. Seal all sides of the ground beef patty with your fingers and continue with the other three patties. Use a pastry brush and lightly spread olive oil over all four patties and season with salt and pepper. Cook on the grill for 16-18 minutes (or until cooked). If the burger is burning, place on an area of the grill that isn't so hot and keep the lid closed. When the burgers are almost finished, toast the buns on the grill. Serve the burgers with mayonnaise, lettuce and tomatoes.

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).

BEEF & RED PEPPER BURGERS

Steps:

• Heat oven to 200C/180C fan/ gas 6. Put the pepper on a baking tray and rub with 1/2 tbsp oil. Roast in the oven for 25-30 mins, turning once halfway through. Remove and allow to cool slightly before finely chopping.
• Tip the mince, roasted pepper, egg, carrot and breadcrumbs into a large bowl and mix well. Using your hands, shape the mixture into six equal burgers.
• Heat the remaining oil in a large, heavy-based, non-stick frying pan over a medium heat. Fry the burgers for 5-6 mins each side until cooked through. Top with slices of cheddar. Spread the rolls with mayo, add the burgers and top with slices of cucumber.

ROASTED PEPPER-STUFFED BURGERS

Steps:

• In a large bowl combine ground beef, vinegar, the 1/2 teaspoon black pepper, and the 1/4 teaspoon salt. Working on waxed paper, shape mixture into twelve 4-inch-diameter patties.
• Place cheese and roasted peppers on the center of six of the patties. Top with the remaining six patties; pinch edges together to seal.
• Place waxed paper with patties on a baking sheet and freeze about 1 hour or until firm. Layer frozen patties between sheets of waxed paper in a freezer container; seal and freeze for up to 1 month.
• To serve, thaw in a single layer in the refrigerator overnight. Sprinkle patties with additional salt and black pepper.
• For a charcoal or gas grill, place patties on the grill rack directly over medium-high heat. Cover and grill for 10 to 12 minutes or until patties are done (160°F), turning once halfway through grilling.
• In a small bowl combine mayonnaise and pesto. Spread cut sides of buns with mayonnaise mixture. Fill buns with burgers and basil leaves.

CHICKEN AND FETA BURGERS

Steps:

• Mix chicken, oregano, tapenade, feta cheese, and garlic together in a bowl; form into 4 patties. Season burgers with salt and pepper.
• Preheat an outdoor grill for high heat and lightly oil the grate with olive oil.
• Cook patties until charred on bottom, about 5 minutes. Flip the burgers and finish cooking, refraining from flattening with your spatula until no longer pink in the middle, about 5 minutes more. Drain on a plate lined with paper towels before serving.

BAKED STUFFED RED PEPPERS WITH CHERRY TOMATOES, FETA, AND THYME

Steps:

• Preheat oven to 400 degrees, with rack in top third. Place bell pepper halves, cut sides up, in a baking dish. Toss together tomatoes, feta, thyme, and basil in a medium bowl; season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Drizzle each with oil.
• Bake stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove foil; continue to bake until tomatoes begin to burst and cheese turns light brown, 13 to 15 minutes more. Remove stuffed peppers from oven, and serve warm.

RED PEPPER AND FETA TURKEY BURGERS

Steps:

• 1. Warm a pan over medium heat and coat with cooking spray.
• 2. In a bowl, combine first 5 ingredients and shape mixture into 4 patties. Place in pan, cover, and cook for 7 minutes. Uncover, flip, and cook for 5 more minutes.
• 3. In another bowl, combine lemon juice with yogurt. Set aside.
• 4. Serve burgers on rolls, topped with yogurt sauce, spinach, and cucumber.

ROASTED RED PEPPER AND FETA SPREAD

Steps:

• Blend sour cream, feta cheese and red peppers in small bowl. Refrigerate until ready to serve.
• Serve as a spread with crackers.

ROASTED RED PEPPER AND FETA SPREAD

Steps:

• In a food processor, puree reasted peppers, garlic and cayenne.
• Add feta and olive oil, pulse until just blended.
• Serve with grilled pita bread, crackers, French bread chunks or baguette slices.