Feta Sun-Dried Tomato Stuffed Prosciutto Burgers
3/4 cup mayonnaise
8 to 10 basil leaves, finely chopped
2 pounds ground sirloin
2 medium eggs, slightly beaten
1 tablespoon Tabasco Pepper Sauce
2 tablespoons dried Italian seasoning, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 garlic cloves, minced
1/2 cup dried Italian breadcrumbs
1/2 cup freshly grated Parmesan cheese
6 ounces feta cheese, crumbled
1/2 cup drained and chopped sun-dried tomatoes (oil-packed)
12 sandwich-size focaccia bread squares, about 1/2 inch thick
6 thin prosciutto slices
6 romaine lettuce leaves
6 large paper-thin red onion slices, separated into rings
In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.
In a small bowl, mix together the mayonnaise and basil. Set aside.
In a large bowl, combine the ground sirloin, eggs, pepper sauce, Italian seasoning, salt, pepper, garlic, breadcrumbs, and Parmesan cheese. With hands or large spoon, gently bring all ingredients together.
In a small bowl, combine the feta cheese and tomatoes. Divide into 6 equal portions, forming balls. Set aside.
Form meat mixture into 12 patties. On 6 of the patties, gently place the feta and tomato mixture onto patties, pressing down lightly. Place remaining patties on top, press, and seal edges to totally enclose filling, forming 6 total patties.
When the fire is ready, brush the grill rack with vegetable oil. Place patties on grill, cover, and cook for 4 minutes, until bottom is brown. With spatula, turn over patties and cook an additional 4 minutes, or until done to your preference. During the last few minutes of grilling, place focaccia, cut side down, on outer edges of grill to lightly toast.
Spread generous portions of basil mayonnaise on cut sides of bread. Layer patties on bottom pieces of bread, then layer a prosciutto slice, a lettuce leaf, and red onion rings on each patty. Top with remaining bread.
You’re hooked after one mouthwatering bite! Enjoy every minute!