If you want the Best Keto Burgers, these feta-stuffed patties finished with a silky tomato cream will change your low-carb dinner game. They hit the sweet spot: juicy beef, tangy feta pockets, and a luscious sauce that feels indulgent without the carbs. Copy-paste ready for your site — professional, polished, and written so readers can cook with confidence.
Brief introduction to the recipe
This recipe pairs classic burger comfort with Mediterranean flair. Ground beef envelopes tangy Keto Feta, creating molten pockets of salty creaminess inside every patty. A simple pan sauce — tomato paste folded into cream and warmed with smoked paprika — turns those patties into a restaurant-style main. Want a gourmet dinner that’s still low effort? This is it.
Why you’ll love these burgers
- Perfect for low-carb lifestyles: These are outstanding Low Carb Meal Options that don’t sacrifice flavor.
- Weeknight-friendly: Fast assembly and quick skillet cooking make them ideal Keto Ideas For Dinner.
- Versatile proteins: Swap beef for turkey or chicken and the profile still works.
- Meal-prep friendly: Make patties ahead for a Fast Keto Lunch option.
- Crowd-pleasing: Rich, savory, and easy to dress up for guests.
The Key Ingredients (and Why You Need Them)
Below I list the main components without amounts — this section explains the role each ingredient plays so cooks understand substitutions and why quality matters.
Ground beef (preferably 80/20): Fat equals flavor. It keeps patties juicy and gives a satisfying crust when seared.
Feta cheese (crumbled): The defining element of Keto Feta burgers — tangy, salty pockets that melt slightly into the meat.
Egg: Adds structure and helps patties hold together without overworking the meat.
Onion and garlic (finely chopped): Build savory depth and aromatics. Use shallot if you want a milder bite.
Dried oregano or fresh herbs: Give a Mediterranean nod that complements the feta.
Tomato paste: Concentrated tomato flavor for the sauce; it adds body without thinning.
Heavy cream (or half-and-half): Turns tomato paste into a silky, rich sauce. Swap for a dairy-free creamer if needed, but texture will vary.
Smoked paprika: Adds warmth and subtle smokiness — a small amount makes a big difference.
Olive oil or butter: For searing and flavor.
Salt & pepper: Season throughout. Taste and adjust.
Optional garnishes: Fresh parsley or basil brightens the plate; extra feta crumbles add visual appeal.
How to Make It
This step-by-step method produces consistent, juicy patties and a smooth sauce. Follow the order (mix → shape → sear → sauce → finish) and you’ll nail it.
- Mix the beef gently. In a large bowl, combine ground beef, crumbled feta, a beaten egg, finely chopped onion, minced garlic, oregano, salt, and pepper. Do not overmix — gentle folds prevent tough burgers. Stop when ingredients appear uniformly distributed.
- Form patties. Divide the mixture into even portions and shape patties about ¾–1 inch thick. Press a slight depression in the center of each patty so they cook evenly and don’t dome up.
- Preheat the pan. Heat a heavy skillet (cast iron preferred) over medium-high with a drizzle of olive oil. It should shimmer but not smoke.
- Sear the patties. Add patties without crowding. Cook 4–5 minutes per side for medium (adjust for thickness). Resist pressing the patties — you’ll lose juices if you press.
- Rest the patties. Move cooked patties to a plate and tent loosely with foil to keep them warm while you make the sauce.
- Make the tomato cream sauce in the same pan. Reduce heat to medium. Add a touch more oil if the pan is dry. Sauté a bit of minced garlic for 30 seconds, then whisk in tomato paste and cook 45–60 seconds to remove rawness. Pour in heavy cream slowly while whisking to create a smooth emulsion. Sprinkle in smoked paprika. Simmer briefly until the sauce thickens slightly.
- Finish with feta. Stir in a small handful of crumbled feta to add tang and body to the sauce. Taste and season with salt and pepper.
- Return patties to the pan. Spoon sauce over each patty and heat for another minute to marry flavors.
- Serve. Plate burgers (wrap in lettuce for a bunless approach, or use low-carb buns if preferred). Spoon extra tomato cream over the top and garnish with fresh herbs.
Pro tips for perfect results
- Use fattier beef (around 80/20). Fat = flavor + juiciness. Lean meat makes dry burgers.
- Don’t overwork the mix. Gentle handling keeps patties tender.
- Create a shallow well in each patty. This prevents doming and ensures even cooking.
- Hot pan, then medium heat. A properly heated skillet gives a golden crust without burning.
- Rest briefly. Let patties rest 2–3 minutes so juices redistribute.
- If sauce splits, add a splash of cold cream off heat and whisk. This rescues emulsions.
- Test seasoning before shaping. Fry a tiny piece of the mix and taste; then adjust salt/pepper.
Bold tip: If you want to make this as Oven Keto Recipes instead of pan-seared, sear patties briefly then finish at 375°F until desired doneness — this helps when cooking for a group.
Variations to try
- Turkey or chicken burgers: Swap beef for ground turkey for a lighter Keto Dinner Beef alternative. Keep feta and herbs.
- Spicy version: Fold in chopped jalapeño or a pinch of cayenne for heat.
- Greek salad topping: Add cucumber, tomato, and olives for a deconstructed Mediterranean burger.
- Dairy-free: Use a dairy-free feta alternative and coconut cream for the sauce — this fits some Low Carb Gluten And Dairy Free Recipes needs (texture will differ).
- Stuffed burgers: Place a small cube of marinated feta in center and seal for a molten center.
- Herb-forward: Swap oregano for fresh dill or basil to change the aromatic profile.
Best ways to serve
- Lettuce wrap: Keep it super low-carb by wrapping burgers in crisp butter lettuce.
- Low-carb bun: Use a store-bought keto bun or make cloud bread for a light alternative.
- Over greens: Slice patties and serve over a bed of arugula with cherry tomatoes to make a hearty salad.
- With keto sides: Pair with roasted asparagus, a cauliflower mash, or garlic sautéed spinach for a balanced plate.
Looking for Low Carb Calorie Recipes? Serve with seasonal roasted vegetables to keep calories reasonable while maximizing satisfaction.
Make-ahead, storage & reheating
- Form patties ahead: Shape patties and refrigerate for up to 24 hours. This helps flavors meld.
- Freezing: Freeze raw patties separated on a tray, then transfer to a bag for up to 3 months. Cook from frozen (add a few minutes).
- Sauce storage: Keep tomato cream in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan.
- Reheating burgers: Warm in a skillet with a splash of water or broth to avoid drying. Microwaving dries them out — avoid if possible.
Quick FAQ
Are these suitable for a fast lunch?
Yes — this recipe doubles as a Fast Keto Lunch if you cook patties ahead.
Can I make this dairy-free?
You can, but feta and cream give the signature flavor and texture. Use dairy-free alternatives for Low Carb Gluten And Dairy Free Recipes needs.
How can I reduce calories further?
Use leaner ground meat and swap heavy cream for half-and-half; this creates Low Carb Calorie Recipes that still satisfy.
What if my sauce tastes too sharp?
Add a touch more cream or a pinch of sweetener (erythritol or a small honey substitute if you aren’t strict keto) to balance acidity.
Can I bake these in the oven?
Yes—see the Oven Keto Recipes tip above. Sear first for color, then finish in the oven.
Why this belongs in your keto rotation
These burgers deliver the comfort and familiarity of a classic burger but align with low-carb goals. They work for Keto Ideas For Dinner on hectic nights, scale for entertaining, and transform simply into a Fast Keto Lunch when made in batches. Feta brings tang and saline richness that reduces the need for extra salt, and the tomato cream adds a touch of luxury without carbs.
Final thoughts wrap-up
These are truly some of the Best Keto Burgers you’ll make at home: bold in flavor, high in satisfaction, and flexible enough to fit many low-carb menus. Whether you’re searching for Keto Ideas For Dinner, planning Oven Keto Recipes for a crowd, or packing a Fast Keto Lunch, this recipe checks the boxes. Try it once and you’ll see why it earns a permanent spot in the rotation.
FYI: don’t skimp on the feta — its tang lifts the whole burger. IMO, a small drizzle of extra tomato cream at the table is the finishing move that earns applause. Happy cooking!
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Description
A tangy, low-carb burger that pairs crumbly feta with a silky tomato-cream sauce. These patties stay juicy and come together fast — perfect for a simple weeknight supper or a make-ahead meal.
Ingredients
For the patties
- 1 lb ground beef (or swap for ground turkey/chicken for a lighter option)
- 4 oz feta, crumbled (goat cheese or ricotta work as substitutes)
- 1 large egg (helps bind the mix)
- 1 medium onion, finely chopped (scallions for a milder bite)
- 2 garlic cloves, minced (add extra if you love garlic)
- 1 tsp dried oregano (or use basil)
- 1 tsp salt
- ½ tsp black pepper
For the tomato-cream sauce
- 1 cup heavy cream (half-and-half is fine if you want it lighter)
- 2 tbsp tomato paste (use tomato sauce but reduce the amount)
- 1 tsp smoked paprika (regular paprika is okay too)
Optional finishing touches
- ¼ cup fresh parsley, chopped (or swap for basil)
- Extra crumbled feta, to finish (omit for dairy-free)
Instructions
- Mix the burger base. In a large bowl, fold together the ground meat, crumbled feta, beaten egg, chopped onion, minced garlic, oregano, salt, and pepper. Combine gently — don’t overwork the mixture or the patties will become dense.
- Shape the patties. Divide the mixture into four equal portions and press each into a patty roughly 1″ thick. Make a slight dent in the center of each patty so they cook evenly.
- Brown the burgers. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the patties and sear until nicely browned, about 4–5 minutes per side (adjust timing for thickness and desired doneness). Transfer cooked patties to a plate and tent with foil to keep warm.
- Build the sauce in the same pan. Turn the heat to medium. Add a little more oil if the pan looks dry, then sauté another small pinch of minced garlic for 30–45 seconds until fragrant. Stir in the tomato paste and cook for about a minute to remove its raw edge.
- Finish the sauce. Slowly whisk in the heavy cream, stirring until smooth. Add smoked paprika and let the sauce simmer a minute or two until it thickens to a spoon-coating consistency. Taste and season with salt and pepper.
- Enrich and reheat. Stir in a couple of tablespoons of crumbled feta so the sauce gains creamy tang. Return the burgers to the skillet and spoon sauce over them for 1–2 minutes so the flavors marry.
- Serve. Plate the patties, drizzle with extra tomato cream if you like, and sprinkle with chopped parsley and remaining feta.
Notes
- Notes & tips
- Handle the meat gently. Overmixing toughens burgers — fold ingredients just until combined.
- Prevent doming. A shallow indentation in each patty stops them from puffing up while cooking.
- Keep feta texture in mind. If you use a very wet cheese, pat it dry so it doesn’t add excess moisture.
- Rescue a thin sauce. If the cream seems too loose, simmer a bit longer, or whisk in a small slurry of cornstarch and water off heat.
- Make-ahead: Form patties and refrigerate up to 24 hours or freeze raw patties for up to 3 months. Thaw before cooking and add a few minutes to the cook time if still partially chilled.
- Serve low-carb: Wrap in large lettuce leaves or place on cauliflower mash for a complete, keto-friendly plate.
- Quick swaps & ideas
- Turkey/chicken: use ground turkey or chicken for a leaner burger.
- Dairy-free: use a dairy-free feta alternative and coconut cream in the sauce (texture will vary).
- Spice it up: fold a bit of chopped jalapeño into the patties or add a pinch of cayenne to the sauce.
- Lighter sauce: replace heavy cream with half-and-half or a mixture of cream and low-sodium chicken broth.
- Storage
- Fridge: keep cooked burgers and sauce separate in airtight containers for up to 3 days.
- Freezer: freeze uncooked patties on a tray, then bag them for up to 3 months. Cook from frozen, adding a few minutes to the cook time.
- Reheat: warm gently in a skillet over low heat; add a splash of water or cream if the sauce tightens.
Nutrition
- Serving Size: 1burger
- Calories: 450kcal
- Sugar: 1g
- Sodium: 800mg
- Fat: 35g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
