Spicy Feta Burger
A feta-stuffed burger gives you a salty, tangy center inside a cayenne-heavy beef patty. The trick is that feta softens without turning runny, so the cheese stays sealed inside the crimped edges instead of dripping into the fire. Two thin patties pressed together make the pocket, and a slice of toasted rye with spicy mustard suits the sharp filling better than a standard bun.
Instructions
Put the beef in a bowl with the salt, black pepper, garlic powder and cayenne. Work the spices in with your hands until the color is even and no streaks remain.
Divide the meat into 8 small balls. Press each one into a very thin, flat round, like a pancake.
Crumble the feta and pile about 2 tablespoons onto each of four rounds. Cover each with one of the remaining four rounds.
Press down firmly on each stack so the layers fuse, then crimp the edges tightly all the way around to seal in the cheese. You now have four burgers. Chill them until you are ready to cook.
Cook the burgers as you would any burger, in a skillet or on the grill. Turn them gently, since the stuffed patties can crumble if handled roughly.
Serve on toasted white or rye bread with spicy mustard.
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