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Mediterranean stuffed burger

Mediterranean Stuffed Burgers

1 pound fresh ground Lamb
1 pound fresh ground Chuck
1 Small bag fresh baby Spinach
8 oz Fresh Mozzarella, Crumbled Feta or Goat Cheese(look for marinated mozzarella for extra kick)
Long Focaccia Bread Loaf, French Bread or Pita Bread
4 tblsp Eastern Mediterranean spice (allspice) or Southern European blend consisting of Rosemary, Thyme, and basil (my favorite)


Combine ground meats and gently mix with 2 Tblsp of seasoning.  Over mixing will cause the burgers to be tough.  Divide the meat into 8 equal portions.  Gently press each portion into a thin patty on a plate or other smooth surface shaping it to fit your bread of choice.  (I sliced sections of a long loaf and split them to resemble a sub bun)  Place 2oz of cheese and torn spinach on a patty and top with another.  Gently press the patties together pinching the edges to create a good seal for the stuffing.  Season the outside with the remaining seasoning and place on grill.  After about 2 1/2 minutes turn the patties 1/4 turn and cook 2 1/2 minutes more before flipping.  This will give them an appealing grill mark.  Flip and cook until internal temperature is 155 degrees.  Toast the buns and assemble.  Serve with pasta or fresh green salad.

Makes 4 half pound burgers.

GDA Cooking - August 9, 2010

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