Feta Stuffed BLT Burger with New Potato and Green Bean Salad

It is not often that my darling husband makes a request for something to eat...yes... he will say make some pasta, or something else, but he is usually vague and lets me decide how I am going to make something. He surprised me by requesting this burger for his Father's Day dinner. I had left the June copy of Everyday Food on the kitchen table and he happened to see this...he asked me to make it and I am so glad I did.

Really delicious! I often stuff burgers with some kind of cheese. A favorite is pepper Jack or Maytag Blue. I have never used Feta. And bacon? What could ever be wrong with that?

Feta Stuffed BLT Burger
June 2011 Everyday Food Magazine
Ingredients

8 slices bacon
1 1/2 pounds ground beef chuck
4 ounces feta, crumbled (1 cup)
Coarse salt and ground pepper
4 whole-wheat hamburger buns, split and lightly toasted
4 leaves Bibb or Boston lettuce
1 large tomato, sliced crosswise

Directions

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. 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.

my notes:
I weighed out six ounce burgers, then I halved them and stuffed with the Feta as per the recipe. I grilled them outside rather than making them in a pan. I used Niman Ranch Applewood Smoked Bacon and I partially cooked that and drained on a paper towel, then finished the bacon on the grill over indirect heat. I only used one slice of bacon cut in half per burger as the bacon sliced were rather large. I used Greek Feta from Trader Joe's that comes in a tub with brine...very good feta, not terribly salty and neither was this bacon. We had them on Martin's Potato rolls...the burger bun of choice here, if I am not using homemade.

This was a delicious combination....I served it with a wonderful recipe that I have been making for years now...A Potato and Green Bean Salad...and some wonderful corn on the cob.(not pictured!)

I have gotten recipes from so many friends I have met on the internet over the years. Some stand out and my friend chefbeck/Becky is one of those people. I have gotten countless tried and true recipes from her and if she says something is good I never have to worry about whether or not it will be...When I receive a winner from someone I always feel indebted to them somehow and that recipe always makes me think of them.It becomes their recipe by default, I know that sounds funny, but I always give credit where credit is due. This is one of those...I always call it Becky's Potato Green Bean Salad around here...and smile!

New Potato and Green Bean Salad
adapted from Bon Appetit 1994/source chefbeck/CK
Serves 6

Dressing:
1/4 cup balsamic vinegar
2 T. Dijon mustard
2 T. fresh lemon juice
1 garlic clove, minced
Dash of Worcestershire sauce
1/3 to 1/2 cup olive oil
Salt and pepper to taste

Salad:
1 1/2 pounds small red-skinnned potatoes
3/4 pound haricot vert (see Note below), stems trimmed
1 small red onion, chopped
1/4 cup chopped fresh basil
Salt and pepper to taste

For Dressing:
Whisk first 5 ingredients in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. (Dressing can be made 1-2 days ahead. Cover and chill. Bring to room temp and rewhisk before using.)

For Salad:
Steam potatoes until tender. Cool; cut into quarters. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer beans to bowl of ice water and cool. Drain. Cut beans in half. Combine beans, potatoes, onion and basil in large bowl. Add dressing and toss to coat. Season with salt and pepper. (Can be prepared 4 hours ahead; cover and let stand at room temp.) Garnish bowl with a small bunch of fresh basil before serving.
Note: If you can't find haricot vert, buy the slenderest green beans available. 
My Notes: I soak the chopped red onion in ice water for a few minutes and then rinse in a strainer and dry with paper toweling.That keeps the onion from being too sharp. I also do not add all the dressing at one time...I put in 3/4 of it and that was plenty, sometimes it is and sometimes not, you have to see what works for you. I used baby Dutch Yellow potatoes for this particular salad.