Big Fat Stuffed Yummy Greek Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 lbs of freshly ground sirloin burger
2 tbs of olive oil, extra virgin
2 whole large eggs
2 tsp sea salt
1 tsp finely chopped fresh mint
1 tsp finely chopped fresh parsley
1 tsp finely chopped fresh dill

4 oz of feta cheese
2 tbs olive oil
1 tsp fresh finely chopped mint
1 tsp fresh finely chopped dill
1 tbs finely chopped peppercinos
1 tbs finely chopped calamata olives

Cracked wheat olive oil

Grill rack:
Spray on olive oil



1. Place 2 lbs fresh ground sirloin in bowl. 2. Add two whole eggs and 2 tbs olive oil. Mix well 3. Add 2 tsp sea salt, 1 tsp chopped mint, 1 tsp chopped parsley, 1 tsp chopped dill. Mix well. 4. Cover meat mixture and place in refrig. 5. Place 4 oz feat cheese in bowl. 6. Add 2 tbs olive oil and mix well 7. Add 1 tsp chopped dill and 1 tsp chopped mint and mix well. 8. Add I tbs chopped peppercinos and 1 tbs chopped calamata . Mix well. Set aside. 9. Obtain meat from refrig and separate into appx. 1.5 lb portion and .5lb portion. Create 6 appx same size patties from 1.5 lb. and use fingers to form a well in center of burger. Add 2 tbs of feta mixture to well and then top with meat from remaining meat mixture. Creat six patties total. 10. Use clean gas grill and grease rack well with olive oil spray. Set rack to side. Light grill and heat at high for 3 minutes. Place rack on and add burgers. Cook at high for 2 minutes then lower to medium temp and cook for 2 to 3 minutes. Lower temp to low and flip burger and cook for another 2 to 3 minutes. Make sure internal meat reaches 160 degrees plus with meat thermometer. Brush cracked what buns with oilive oil and warm. Server burger on bun.