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8 large garlic cloves
1/2 cup plus 1 tablespoon extra virgin olive oil
Nonstick vegetable oil spray
2 medium red onions, peeled, each cut crosswise into 4 slices
8 hamburger buns
2 large tomatoes, each cut crosswise into 4 slices
Break up beef in large bowl. Sprinkle feta, oregano, salt and pepper over, toss. Divide into 8 portion; form each into 4 1/2 inch patty, pressing in center to form slight indentation.
Puree garlic in processor. With machine running, gradually add 1/2 cup oil; process 30 seconds (You definitely don't use all this garlic oil, but it really makes the burger soooooo good!)
Spray grill rack with nonstick spray. Prepare Barbecue (medium-high heat). Brush onion with 1 tablespoon oil; sprinkle with salt and pepper. Place burgers and onions on grill. Cover; cook 5 minutes. Turn; cook until onions are charred in spots and burgers are medium-well, about 4 mins longer. Transfer to plate. Brush cut sides of buns w/garlic oil. Place buns, cut side down, on grill; toast about 1 minute. Turn; cook until heated, about 1 minute.
Place burgers on bun bottoms. Top each with onion, tomato and bun top.
1. Preheat grill to medium-high or preheat the broiler.
2. Combine Cheddar and Gruyere in a small bowl.
3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
4. To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.