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Stuffed Mediterranean Burgers

Recently, my husband and I traveled to the Mediterranean. I created this burger after our travels there. It's lively flavors instantly rekindle the memories of the fun we had tasting and exploring in this beautiful part of the world.


1 1/2 pounds ground chuck
1/2 pound spicy italian sausage, casings removed
2 tablespoons prepared chopped roasted garlic
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup Roasted Red Pepper W/ Goat Cheese Kettle Chips coarsley crushed
Stuffing For Patties:
2 ounces chopped prepared roasted red peppers
2 ounces chopped olives w/ pimento
8 sundried tomatoes in oil chopped
2 teaspoons prepared pesto
12 thick slices Havarti cheese (divided)
Vegetable Oil, for brushing on grill rack
6 large onion rolls, split
3 Tablespoons prepared sun dried tomato pesto mayonnaise (divided)
6 Fresh spinach leafs washed and patted dry
6 tomato slices
6 paper thin slices red onion, separated into rings


Directions: Prepare a medium hot fire in a charcoal grill with cover, or preheat a gas grill to medium high. To make the patties, combine the ground chuck, hot italian sausage, roasted garlic, salt, pepper and chips in a large bowl. Handle the meat as little as possible to avoid compacting, but mix well. Divide the mixture into 12 thin equally proportioned patties. To make the stuffing, chop roasted red peppers, olives, and sundried tomatoes. Stir the pesto in to this mixture. To prepare the burgers, take 6 of the 12 patties and lay them out in a single layer. Divide the stuffing mixture into 6 equal portions. Top each patty with i portion of the stuffing mixture followed by a thick slice of the havarti cheese. Add the second burger on top of this and seal the edges all around the burger. Repeat until all 6 burgers have been prepared. When the grill is ready, brush the rack with vegetable oil. Place the patties on the rack, cover, and cook, turning only once until done to preference, 5 to 7 minutes on each side. During the last few minutes of cooking, place the rolls cut side down on the outer edges of grill to toast lightly. Add the last slice of havarti cheese on top of each of the six burgers and close the grill cover for 1 minute. To assemble the burgers, top the bottom of each roll with 1 teaspoon of the tomato/pesto mayonnaise, a spinach leaf,a patty, a tomato slice and an onion slice. Spread the cut side of the roll tops with another teaspoon of the tomato/pesto mayonnaise, add roll tops to burgers and serve. Makes 6 burgers