Clyde’s Supreme Stuffed Burgers

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


3/4 cup crumbled feta cheese
1/4 cup softened cream cheese
1 Tbsp. Worcestershire sauce
1/2 tsp. crushed thyme
1/2 tsp. dried marjoram
2 Tbsp. chopped flat-leaf parsley
1 1/2 lbs ground beef (sirloin preferred)
6 onion hamburger rolls
Cooking spray
Montreal steak seasoning
6 slices fresh tomato
6 slices sweet onion
24 slices hamburger dill pickle chips



Combine and mix first 6 ingredients in medium size bowl for the burger stuffing. Set aside.

Divide beef into 12 even sized balls and lightly press each into a thin patty. Add about 1 tablespoon of the stuffing to the top of each of 6 patties and spread evenly. Cover with the remaining patties and pinch edges to seal. Set aside.

Lightly spray both open sides of the hamburger buns and lightly toast on medium heat gas grill.

Grill patties on hot grill with cover down, about 5 minutes on one side and 3 on remaining side. Add Montreal seasoning to taste. Serve burger patty on the grilled buns and top with sliced tomato, sliced onion, followed by the 4 dill chips.