- 3 pounds lean ground beef
- 1 cup (packed) crumbled feta cheese
- 2 teaspoons dried oregano
- 1 1/2 teaspoons ground black pepper
- 8 large garlic cloves, peeled
- 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
- 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 portions; form each into 4 1/2-inch patty, pressing in center to form slight indentation. DO AHEAD Can be made 1 day ahead. Cover; chill.
Puree garlic in processor. With machine running, gradually add 1/2 cup oil; process 30 seconds. Cover; chill.
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 minutes longer.Transfer to plate. Brush cut sides of buns with 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.
- Kosher salt
- 4 very large red onions (15 to 16 oz. each), peeled and tops removed
- 2 Tbs. extra-virgin olive oil
- 1-1/2 Tbs. minced garlic
- 1-1/2 Tbs. minced fresh ginger
- 1 tsp. garam masala
- 1/2 tsp. ground cumin
- 1/4 cup golden raisins
- 1/2 lb. leftover grilled flank steak, cut into 1/2-inch dice (2 cups)
- 1/2 lb. spinach, stemmed and roughly chopped
- 1/2 cup crumbled feta
- 1 Tbs. fresh lemon juice
- Kosher salt and freshly ground black pepper
- Calories (kcal) : 320
- Fat Calories (kcal): 140
- Fat (g): 16
- Saturated Fat (g): 6
- Polyunsaturated Fat (g): 1.5
- Monounsaturated Fat (g): 9
- Cholesterol (mg): 40
- Sodium (mg): 930
- Carbohydrates (g): 28
- Fiber (g): 5
- Protein (g): 19
- 1 pound ground chicken
- ½ cup dry bread crumbs
- 1 egg
- 1 tablespoon lemon juice
- 2 tablespoons chopped sun-dried tomatoes
- 1 tablespoon chopped fresh basil
- 3 teaspoons chopped fresh oregano
- salt and pepper to taste
- 2 ounces crumbled feta cheese
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Mix the chicken, bread crumbs, egg, lemon juice, sun-dried tomatoes, basil, oregano, salt, and pepper together in a bowl form the mixture into 5 patties. Divide the feta cheese between the 5 patties place a portion of the feta cheese atop each patty and fold the chicken mixture around the cheese so that the cheese is in the center.
Cook on the preheated grill until no longer pink on the inside and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).
May 17 Greek Chicken Feta Burgers! (Keto, Gluten Free & Low Carb & Dairy Free Directions)
Try this unique twist on burgers with feta cheese. They are just bursting with great flavor! They tastes great with the flatbread in The Ultimate Keto Cookbook or even a boston lettuce wrap. I enjoy my burger topped with dairy free tzatziki sauce, red onion, cucumbers, and tomatoes.
If you want to make them dairy free- use the Dairy Free Feta Recipe available here on the blog. (Click here) ! Its incredibly legit and no one would be able to tell that these burgers are dairy free using it.
The Dairy Free Tzatziki Sauce is incredibly easy to whip up! That recipe can be found here on the blog. (Click here).
Greek Chicken Feta Burgers! (Keto, Gluten Free & Low Carb)
1 Tbsp Dried Parsley or Fresh Minced
2 Tbsp minced fresh garlic
1) Mix the ground chicken, oregano, garlic, feta cheese, himalayan salt, and black pepper together in a medium bowl form into 4 patties.
2) Preheat pan or grilled on high and lightly oil with olive oil.
3) Cook burgers for 5 minutes on each side or until charred on the bottom.
4) Serve with boston lettuce They pair well with sliced red onions, tomatoes, and cucumbers with our dairy free tzatziki sauce.
Greek Feta-stuffed Burgers with Grilled Veggies
The feta and olive stuffing makes these appetizing burgers extra-special and perfect for your summer BBQ.
|Cook Time:||15 min|
|Prep Time:||15 min|
1. In a food processor, combine onion, olive oil, garlic, oregano, mint, parsley and lemon zest and process until well blended together.
2. Toss together feta, oregano and olives in a small bowl and set aside.
3. Place ground beef in a large mixing bowl, add paprika, cumin, soaked bread and egg and mix thoroughly. Add the onion and herb mixture and mix well season with salt and pepper and form the mixture into 6 flat patties, about ¼ -inch thick. Place a teaspoon of the feta mixture in the center of each patty fold to enclose the filling and seal. Refrigerate until ready to cook.
4. In a small bowl, whisk together oil, garlic and dried oregano and thyme and brush liberally the onion slices and tomato halves with the mixture.
5. Preheat grill to about 500° F oil the grids and place the onion slices, tomatoes and peppers grill, occasionally brushing with the oil mixture until onions and tomatoes are tender and the peppers are slightly charred, about 4 minutes per side. Transfer to a platter, cover loosely with aluminium foil and set aside.
6. Place patties on the grill and cook for about 6 minutes per side, turning once. Transfer to a platter and tent with foil to keep warm.
7. Peel and seed the pepper and cut into strips.
8. To serve, place a burger over an onion slice, and top with roasted pepper and tomato.
Greek Burgers with Feta and Olives
Here in Greece, we love burgers. But they’re quite different from the US version plain ground meat is rarely used for burgers.
The traditional Greek burgers are beef patties called biftekia/mpiftekia (pronounced beef-tek-ya). They are made by mixing minced meat with herbs and/or spices, onion, bread and olive oil.
Just like similar Greek recipes, there are countless variations for biftekia as well. Each family and each restaurant or tavern serves its own version. But the above mentioned ingredients are always included in the patties! The ground meat is usually beef, but mixtures of beef and pork or beef and lamb are also not uncommon.
The authentic Greek bifteki recipe includes ground beef, onion, bread, olive oil and some herbs like parsley, oregano or mint. Sometimes all these herbs and even more are added. Those are the burgers you’ll find in any Greek tavern if you ever visit Greece during the summer. They’re usually served with freshly cut French fries. People also order tzatziki and horiatiki Greek salad as side dishes. If you 've never tried Greek burgers before, you really don’t know what you’re missing! IThey are perfect for any backyard BBQ. The flavor and the aroma when you grill those delicious patties on a charcoal grill (the classic way of grilling meat in Greece) are really hard to describe. Simply put, it’s amazing!
Greek burgers are thicker than their US counterparts, and are almost never served in burger buns they are served with fresh crusty bread slices, often brushed with olive oil and oregano and grilled right next to the burgers for a few minutes. Greek pitas (those used in souvlaki and gyros) are also quite common.
Biftekia can be also baked/grilled in the oven of course and that’s the way our mamades (mommies) used to cook them for us especially during winter, when BBQ was out of the question. Many times those oven roasted burgers were accompanied by roasted garlic lemon potatoes and a simple lettuce-spring onions-dill salad, with a lemon-extra virgin olive oil dressing.
When you use the oven to cook biftekia, you can either roast them in a baking pan (brushed with olive oil or lined with parchment) or grill them using the oven grate. It’s up to you. If you choose the latter, make sure to put a pan under the grate for any drippings from the patties.
Ten days ago we put five recipes up in a poll. We asked our friends and audience to choose which ones they’d like us to cook next, but never expected such a landslide (44%) in favor of the recipe for Greek burgers. The recipe chosen was a variation of the classic biftekia, enriched with feta and olives!
There are many recipes for feta stuffed burgers, or burgers combined with feta in some other way. The combination is indeed delicious. There are also a few recipes for burgers with olives. This recipe was created one day that we decided to include both the olives and the feta in our beef patties the result was so delicious we ended up making this again and again, and one day we wrote the recipe down and measured the ingredients to share it with all of you through our blog. It would be a shame not to do so!
Our biftekia recipe include: lots of fresh mint, which is in our humble opinion the key ingredient for Greek burger patties, onion, bread, extra virgin olive oil, a little garlic (you can omit this if you don’t like it) and one egg, which helps keeping the shape of the patties and adds flavor. We also add a little red wine vinegar. This is something common in the Greek cuisine both in biftekia recipes as well as in keftedakia (Greek meatballs) recipes it helps the ground beef to become a bit fluffier. Plus, the vinegar and the herbs help reducing health risks from grilling the meat in high temperatures.
And of course we added the other two ingredients that make this recipe different from the classic biftekia: Kalamata olives and feta. We prefer to buy whole Kalamata olives and remove the pits ourselves, as they taste better this way. The reason is that the flesh of the olive isn’t exposed directly to the brine like in pitted olives. We also used a good quality barrel-aged feta. This one was cubed in order to incorporate it into the patties, but you can also use crumbled (as long as the crumbs are bit thick and aren’t mashed).
A simple way to serve biftekia is with red onion, mixed with fresh parsley and some ripe tomatoes. Add some pitas and tzatziki and the result is fantastic!
Preparing these delicious Greek beef burgers, with feta and olives is very easy. Let's see how.
Burger Month 2019 Giveaway!
Although I did receive a few treats from these fabulous sponsors, the real goodies are reserved for YOU, our readers, so you can totally get excited about burgers and grilling season. There are four prize packages –one per week. You can enter below or over at the official Burger Month page.
And for more burger inspiration, check out what us 80+ bloggers are sharing on Instagram. Find all the Burger Month Instagram fun by following the #burgermonth2019 hashtag. I wish you guys all the best of luck on the giveaway and let grilling season commence! Eat more burgers!
Rachael's Most Popular Burgers
Who doesn&apost love french onion soup dip? Here, it marries an American burger: Caramelized onions get mixed with sour cream, then piled on top along with ridged chips. There are many versions of this burger out there, this one gets my vote for the ultimate. The onions and beef consomme really make it.
The Wellington is the Rolls-Royce of burgers: Dijon-buttered rolls topped with sirloin patties, sherried mushrooms, cornichons and mousse pate.
Club Burger Sliders with Avocado-Ranch Dressing
Give the BLT a new spin with bacon-stuffed turkey sliders.
Apple-Cheddar Turkey Burgers
The secret to tarting up your turkey burger? Stacking it with tangy apples.
The Ultimate Grilled Portobello Burger
The other day, I was contemplating the meaning of the veggie burger, and all of a sudden I was hit in the frontal lobe with an idea. Rather than making veggie burger patties, which can be time consuming, sometimes fall apart, and require more bases than I&rsquom willing to put out on most evenings after a long day of work, why not just make a veggie burger that is just that &ndash veggies. No fancy patties, just some grilled (or roasted) vegetables stacked on top of each other with a funky fresh sauce. BOOM! Satisfaction.
So that&rsquos what I did. I basically put everything I could think of that goes together on this burger. I grilled up a couple portobello mushrooms and an eggplant, and topped those veggies with roasted red bell pepper (I used jarred, but you can certainly roast your own peppers if that&rsquos your preference), red onion, arugula, and pesto sauce. I toasted up some potato buns (you can use a gluten-free bun or go bun-less) with havarti cheese to sandwich everything together. And believe you me, this thing just jives.
Optional changerooskis to the burger? We&rsquove got plenty. You can add sun-dried tomatoes, whip up a homemade pesto or red pepper aioli or go with a reduced balsamic drizzle, grill or caramelize the onions rather than leaving them raw, add grilled asparagus or sweet potato, replace the arugula with spinach, etc, etc, etc. Spread your veggie burger wings and flyyyy.
Get your grill on!
My family loves this recipe. It is a little bland as is so i added a few more spices- ground coriander, allspice and cumin. Also black pepper. Instead of spinach i used arugula as it has more texture and flavor than spinach.
I love lamb burgers, I love Greek food and I followed this recipe like a scientist - no substitutions. It is strangely flavored and not reminiscent of Greek food at all. Bland, bland, bland.
Yummers. I too did not have any fresh mint, so used some dried mint instead and a tiny drop of mint oil. Was great. And, instead of the bun, I made an orzo salad w/ the spinach, red onion and feta, added some olives, and had roasted red peppers on top of the burger. Would make again.
Made this several times and it's always a hit. Recently, I made this with half semi-caramelized and half raw red onions. You know it's good when people literally lick the plate clean.
This was a huge hit with my family, which includes my meat loving son and my veggie loving daughter. I started with a frozen ground lamb, which can be a flavour challenge and the mix of spices were perfect. Great, easy, delicious.
What a simple and perfect meal. The only problem was not having anybody to share this With! Their loss. I added a light smear of mayo to the bun after toasting it. However, it would have been fine without. I cooked to a moist medium. It was dripping juicy and the balsamic gave a nice tang.
This burger seemed blasé to us. Our only deviation from the recipe as written was to use some chopped red onion in lieu of the thick slices called for because raw onion isn't a favorite. Sorry, but this didn't do much for us. We won't be making this one again. BTW, the best lamb burger I've ever had was at a hotel in a suburb of New Delhi, India. Most restaurants in India, of course, don't serve beef anything in deference to the status of the cow there.
We will be making this regularly since we raise sheep and goats on our farm! I just made it for the first time tonight, and my husband and I both LOVED it. I didn't have fresh mint so I substituted a few drops of spearmint essential oil, which worked perfectly. I served it on some homemade low carb buns to make this a ketogenic meal. Delicious and satisfying!
This recipe is very quick and easy to make! The spinach/feta/onion/balsamic topping balances the lamb beautifully. This recipe will definitely go into our regular rotation. Highly recommend!
Delicious! I made this bunless. We used peppermint (that was what was in the store). We also sauteed the red onion. So after tossing the spinach, feta, oil, and vinegar, we put that on the plate, then topped with onions, then the burger. SO GOOD!
This is a very good burger. We barbecued it and it came out perfectly. I was worried it would fall apart without an egg but it held together nicely. Delicious flavourful.
i enjoy the way in which this recipe looks i eaten it before with my loved ones most of us enjoyed this we could have a household gathering again and cook this recipe again soon that is one tasty recipe you need to check it out i guarantee you whatever you will require to this its very tasty
This is a FAVORITE!! Our ground lamb comes in 1# packages, but other than a little less meat & a titch more balsamic vinegar, we don't change a thing!
These burgers should be on the Epicurious's list of best burgers. Hands down. My boyfriend, who is rarely enthusiastic about food, was going crazy over them. They are SO delicious and easy! Plus, they didn't break the bank like I thought they would. I went a little easy on the mint since my bf said he didn't like it. & I cut my red onion as thinly as I possibly could. Also, just used a cup of Feta. All worked out perfectly. Will definitely be keeping this in my weeknight repertoire!
I made the entire "Go Greek" menu for dinner. Fabulous. The flavor of the burger was spot on, and when paired with the spinach salad, just heavenly. I would definitely make again!
I made this recipe for a large group of my friends at a cottage barbeque. I quadrupled the recipe. The burgers got great reviews (I'm a vegetarian, so I can only report the reviews I got from the others). The burgers turned out juicy and well seasoned. I followed the recipe exactly, except I used arugula instead of spinach. One of my friends told me that I was ruining all other burgers for her by making these, so it is defitely a recipe that I would use again.
We thought this was ok. Really all I could taste was red onion and feta. I probably won't make this again
Fresh, different and so delicious! Ground my own lamb with a lean cut of tenderloin. Other than that, made it pretty much as written, except used arugula for the salad. I made extra salad and served it on the side with roasted wedge potatoes. Really great!
Wow. These were really wonderful and very simple to make. The spinach salad was excellent on the burgers. I didn't have any red onion so I omitted it, but look forward to adding it next time. I had some leftover spinach salad and tossed in some dried cranberries and croutons and served on the side. Will make again.
Really good, fresh taste and easy to make. We served it with roasted beets, which went great with the greek salad flavors on the burgers.
This dish is quite simple. Something you could easily throw together in a handful of minutes if you had the right ingredients. Lamb burgers were well seasoned and the spinach salad with feta was a great match for the lamb.
These were great! I was a little concerned about the lack of "condiments" but the vinegar in the spinach salad really made the flavor of the spinach, onion and feta stand out. Served it with an heirloom tomato salad from the garden.
I have these burgers many, many times with rav reviews. Sometimes I use argula instead of spinach, very yummy!
These were fabulous and easy! Followed advice below and made the roasted potato wedges with cilantro lime dipping sauce - also fabulous!
Super simple, super tasty! I followed the recipe exactly and served with a Greek Salad using the Garlicky Greek Salad from epicurious.