Mix all ingredients, except tapenade, and place in fridge for about 1/2 hour.

Remove from fridge and divide into 4 equal portions.

Divide each portion in half and form 2 flat patties.

On one patty place 1 tbsp tapenade.

Place other patty on top and pinch closed, making sure its sealed all around.

Pat flat and then press a small indent into the middle.

Place on wax paper and set in freezer for 5 minutes or while the bbq heats up.

BBQ for about 5-6 minutes a side.

Remove from bbq, top with thinly sliced red onion, and the feta garlic sauce.