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
Scale
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