Feta cheese-stuffed burgers are a delicious addition to any 4th of July cookout and all the fixings are at the Market. Kick it up a notch with a specialty bacon from our meat vendors. Grill some mushrooms from River Valley and corn from our farmers. Don’t forget the sangria from Glunz Family Winery. Enjoy the holiday!
8 slices bacon
1 1/2 pounds ground beef chuck
4 ounces feta, crumbled (1 cup)
Coarse salt and ground pepper
4 leaves Bibb or Boston lettuce
1 large tomato, sliced crosswise
4 whole-wheat hamburger buns, split and lightly toasted
1. In a large nonstick skillet, cook bacon over medium-high until fat is rendered and bacon is browned, about 5 minutes, flipping halfway through. Transfer to paper towels to drain.
2. Form beef into 8 thin 5-inch patties. Top 4 patties with 1/4 cup cheese each, leaving a 1/4-inch border, then top with remaining patties. Pinch edges to seal; season burgers with salt and pepper.. Pour off fat from skillet, wipe clean, and heat over medium. Add 2 burgers and cook until dark brown and firm to the touch, about 10 minutes, flipping halfway through. Repeat with remaining burgers. Serve burgers on buns with bacon, lettuce, and tomato.
Recipe courtesy of The Food Newsletter Everyday Food