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The "It's All Greek To Me Burger"

My family is mad for Feta cheese, and I constantly look for new ways to work it into the menu. I recently published a cookbook (benefitting Melanoma Research) that was voted "Best of the Best from North Carolina for 2006" by the Quail Ridge Press. Feta cheese makes numerous appearances throughout the book.


1-1/2 lbs. ground chuck
1 tbsp plus 1 tsp All Purpose Greek Seasoning
1/4 cup chopped Kalamata olives
8 oz Feta cheese, chunk traditional
4 warm hamburger buns
4 tbs mayonnaise
4 tbs Grey Poupon dijon mustard
Romaine lettuce, shredded
Fresh tomato slices


Combine the ground chuck, a tablespoon of the Greek seasoning, and chopped olives. Shape into 8 (4-inch) thin patties. Slice the Feta cheese crossways into 8 slices. Place 2 slices on one patty. Top with another patty. Press the sides to seal in the Feta. Repeat with remaining Feta and patties. Combine the mayonnaise, mustard and remaining Greek seasoning, and set aside. Grill, covered with grill lid, over medium high heat (350 to 400) 5 to 6 minutes on each side or until no longer pink in center. Serve on buns with the mayo/mustard mixture, lettuce and tomato slices. Makes 4 servings