FETA SUN-DRIED TOMATO STUFFED PROSCIUTTO BURGERS

Feta Sun-Dried Tomato Stuffed Prosciutto Burgers image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 18

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3/4 cup mayonnaise
8 to 10 basil leaves, finely chopped
6 ounces feta cheese, crumbled
1/2 cup drained and chopped sun-dried tomatoes (oil-packed)
2 pounds ground sirloin
2 medium eggs, slightly beaten
1 tablespoon hot pepper sauce (recommended: 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 bread crumbs
1/2 cup freshly grated Parmesan
Vegetable oil, for brushing grill rack
12 sandwich-size focaccia bread squares, about 1/2-inch thick
6 thin slices prosciutto
6 romaine lettuce leaves
6 large paper-thin red onion slices, separated into rings

Steps:

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 another small bowl, combine the feta cheese and tomatoes. Divide into 6 equal portions, forming balls. Set aside. In a large bowl, combine the ground sirloin, eggs, pepper sauce, Italian seasoning, salt, pepper, garlic, bread crumbs, and Parmesan. With hands or a large spoon, gently bring all ingredients together; do not overmix. 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. Place patties on bottom pieces of bread, then top with a slice of prosciutto, a lettuce leaf, and red onion rings. Top with remaining bread and serve.
Jenny Flake, Gilbert, AZ