Feta-Stuffed Burgers
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These cheese-stuffed burgers are served on English muffins instead of a bun and topped with a tomato relish instead of ketchup.
Ingredients
- 1/4 cup refrigerated or frozen egg product, thawed
- 2 tablespoons water
- 1/3 cup rolled oats
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1 pound lean ground beef
- 2 teaspoons Dijon-style mustard
- 1/3 cup crumbled feta cheese
- 3 English muffins, split and toasted
- 1 recipe Tomato-Basil Relish
- Fresh basil (optional)
- In a bowl stir together egg product and water. Stir in oats, pepper, and salt. Add beef; mix well. Shape mixture into twelve 1/4-inch-thick patties. Spread mustard on one side of 6 patties. Top with crumbled cheese. Place remaining patties on top of cheese, pressing edges to seal.
- For charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 12 to 14 minutes or until meat is done (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)
- Serve patties on toasted English muffin halves. Top with Tomato-Basil Relish. If desired, garnish with fresh basil. Makes 6 burgers.
- In a small bowl stir together 2 chopped roma tomatoes; 1/3 cup chopped seeded cucumber; 2 tablespoons thinly sliced green onion; 1 tablespoon red wine vinegar; 1 tablespoon snipped, fresh basil or 1 teaspoon dried basil, crushed, and 1/8 teaspoon black pepper. Cover and chill for at least 4 hours or up to 24 hours.
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