They say that necessity is the mother of invention, we needed dinner, and this burger was the result. I had many of the ingredients on hand and a quick scan of Food Network recipes laid the groundwork for this dish. Let’s get grillin’!
This burger is best done in sections, so I’ve divided them up by the order to best use your time:
1.) Ingredients you’ll need in later burger assembly are baby spinach, prosciutto (or bacon), sliced tomato, crunchy onion rings, hamburger bun or roll.
2.) For the spread, mix together: 1 cup mayo, ½ cup pecorino, ~a dozen fresh basil leaves (finely chopped). Set aside.
3.) For the filling, mix together: 1 cup feta (we used sheep’s feta from Costco), ¾ cup chopped sun dried tomatoes (you can find these oil packed in jars in the Italian aisle at your grocery store. I wrap whatever amount I intend on using in paper towels and squeeze gently to remove the excess oil). Set aside.
4.) For the burgers, mix together: 2lbs hamburger (we used 93/7), 3 eggs slightly beaten, ½ cup Kellogg’s Corn Flake Crumbs (these are gluten free), 2 tsps each of Rosemary/Thyme/Basil, 1 tsp salt, pinch of ground pepper, 3 gloves minced garlic. Because these burgers will contain the filling you made earlier, you need to make two thin halves per burger, then gently encase filling in each (if you like feta, form about ~2 Tablespoons into a disk, if you don’t, use about 1 Tablespoon), and cook to desired doneness.
When the meat is done, add some of the Spread you made to each side of the bun, and begin to layer: spinach, meat, prosciutto, tomato and onion rings. This is a big burger, bite carefully.
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