RECIPES: Recipe Details

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mediterranean stuffed burger

I discovered sundried tomatoes about 15 years ago when I received a gift basket at work from a vendor. I was hooked! My brother who is a master chef (in my opinion)has always served capers with smoked salmon during the holidays.They soon became a favorite of mine. Sometimes I eat them right out fo the jar. While mixing a batch of burgers for the grill around memorial day, I decided to try something a little different for my burger. I hope you enjoy my creation as much as I did.


ground round(I live in a small farming community where a lot of us eat home grown meat.I usually use whole cow ground beef,but if I buy,I use ground round.)
bread crumbs
worcestershire sauce(for patties)
sundried tomatoes in olive oil
large capers
crumbled gorgonzola cheese
ground sea salt
ground peppercorn medley pepper
Boston bibb lettuce
Grey poupon dijon mustard
italian bread
waxed paper
aluminum foil.


1.mix 1 lb beef with 1/2 cup plain bread crumbs(you could grated your own from the italian bread if you wish.Add 2 Tbs worcest. sauce, mix well. Seperate beef into 6 equal portions, form into balls and then flatten between waxed paper. 3. Arrange 1 tbs. tomatoes, 1/2 tbs. capers, and 1 tbs cheese in middle of 3 patties.4. align remaining 3 patties over top of the first 3 patties, pinching together the edges to seal.5. wrap burgers individually in foil. 6. grill on high heat until browned and cooked through.I have not tried this inside the oven (broiler), or stove top (pan), but I do believe it would cook just as nicely.7. mix together 2 tbs.melted butter,1 clove garlic, pressed, into a small dish and brush onto italian bread(both sides)and grille until nicely browned.8.assemble, burger,bread,mustard,lettuce, and enjoy!


A glass of Chardonnay between bites made a teriffic companion. Honeydew melon on the side helped cleanse the pallete also.