RECIPES: Recipe Details

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Spicy Sun-Dried Tomato and Feta Stuffed Burgers with Roasted Red Pepper Hummus

Ingredients 

3/4 cup prepared classic hummus
1/3 cup sour cream
3/4 drained and chopped roasted red peppers, from a jar
2 pounds ground pork
2 Tbsp. Sutter Home Chardonnay
3 Tbsp. fresh copped oregano
2 tsp. salt
3 chipotle peppers in adobo, pureed
2 cloves garlic, finely minced
3/4 cup feta cheese crumbles
1/2 cup drained and chopped, oil and herb packed sun-dried tomatoes
18 Hass avocado slices
juice of 1 lime
vegetable oil for the grill rack
6 small pitas (about 6 inches in diameter), halved(in a 1/2 moon shape)
6 thin slices red onion, separated into rings
3/4 cup kalamata olives, chopped

Instructions 

Preheat a gas grill to medium high heat. To make the roasted red pepper hummus, combine hummus, sour cream and roasted red peppers ina small bowl and mix well. Refrigerate until ready to use. To prepare the patties, combine the pork, Chardonnay, oregano, salt, chipotle peppers and garlic in a large mixing bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions. Form the portions into patties sized to fit the pitas. Top 6 of the patties with an equal amount of feta and sundried tomatoes. Top those patties with the remaining 6 patties and securely seal the patties together, making sure to completely encase the cheese and tomatoes. Sprinkle the avocado slices with lime juice and set aside. Wipe the grill rack with vegetable oil. Place the patties on the grill rack, cover, and cook, until done to preference, about 5-7 minutes per side. During the last 3 minutes of cooking the patties, place pitas on outer edges of grill rack to toast lightly. Turn once to toast both sides. To assemble the burgers, divide the roasted red pepper hummus evenly among 6 pita halves, top each with a patty, 3 avocado slices, 1 thin red onion slice, separated into rings, an equal portion of kalamata olives and pita half. Serve immediately. Yield: 6 burgers.