- 1 (8 ounce) package cream cheese, softened
- 1 clove garlic, minced
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh dill
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1 red onion, minced
- 1 3/4 pounds ground beef
- 1/4 pound ground pork sausage
- 1 1/2 cups crumbled feta
- 1/4 cup red wine
- 1 egg
- 1 teaspoon salt
- 1 teaspoon fresh-ground black pepper
- 1 large heirloom tomato, sliced
- 1 medium red onion, sliced
- 8 leaves green leaf lettuce leaves
- 8 Kaiser rolls, split
- In a medium bowl, combine cream cheese, 1 clove minced garlic, basil, and dill. Cover and set aside.
- Heat the olive oil in a medium skillet over medium heat and cook 1 clove minced garlic and onion for 4 to 6 minutes, or until translucent. Remove from heat and allow to cool.
- Preheat an outdoor grill for high heat and lightly oil grate.
- While the grill is heating, gently mix together the cooked garlic and onion, ground beef, pork sausage, feta cheese, red wine, egg, salt, and pepper in a large bowl. Do not over work the meat mixture. Divide into 8 equal parts and form into patties.
- Grill patties on preheated grill for 5 to 10 minutes per side, until well done. Toast the split buns on the grill for 1 to 2 minutes. Assemble the burgers by spreading 1 1/2 tablespoon of the cheese and herb spread to both the top and bottom of each roll. Place patties on the bottom half of the rolls and stack a slice of tomato, sliced red onion, and a leaf of lettuce on each burger. Add the roll tops and serve.