Betta’ Feta Burger (rev)
1 (8 oz ) package cream cheese, softened
1 (8 oz) package Feta cheese, crumbled, divided (1/2 for spread, 1/2 for patties)
2 cloves garlic, minced
1 tablespoons fresh dill, chopped
1 large clove of garlic
1 medium red onion
1/2 cup Colavita extra vergin olive oil
1 1/2 pounds ground chuck (70-80% lean)
1/2 pound hot ground pork breakfast sausage
1/2 cup Sutter Home Cabernet Sauvignon
1 tablespoon salt
1 teaspoon black pepper
Vegtable oil for greasing grill rack
1 red onion, sliced
1 fresh Heirloom Tomato, sliced
6 Kaiser rolls, split
In a medium bowl thoroughly combine cream cheese, 1/2 feta cheese, garlic, dill. Cover and sit aside.
Heat skillet over medium heat on grill rack . Mince garlic and red onion. Add minced garlic, onion and olive oil to skillet. Heat 4-6 minutes until softened. Remove from heat and allow to cool. In a large bowl combine ground chuck, pork sausage, cooled garlic and onion, remaining feta cheese, Cabernet Sauvignon, egg, salt and pepper. Mix gently. Do not over work the meat mixture. Divide into six equal parts.
With grill at medium heat, grease grill rack. Add patties to grill. Cook until desired doneness. 6-8 minutes on each side for medium. Toast buns on grill 2-3 minutes.
Assemble burgers by applying 1 1/2 tablespoons of the cheese spread to the roll bottom. Followed by the patty, onion then tomato. Add roll tops and serve.