Feta Stuffed Burgers with Oregano Potatoes & Tzatziki

Feta Stuffed Burgers

with Oregano Potatoes & Tzatziki

45 MIN
4 Servings
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From the Test Kitchen

These juicy beef burgers get a Mediterranean-style twist from briny, crumbly feta cheese mixed right into the patties. We’re serving them on toasted buns—along with a swipe of garlic mayo—for rich flavor and creamy texture in every bite. Roasted potatoes seasoned with oregano are served with a tzatziki dipper for a hearty side.

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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
fresh
ingredients
Feta Stuffed Burgers with Oregano Potatoes & Tzatziki
Title
  • 18 oz Ground Beef
  • 4 Burger Buns
  • 1 Red Onion
  • 1¼ lbs Potatoes
  • 1½ oz Feta Cheese
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 2 cloves Garlic
  • ¼ cup Mayonnaise
  • 1 tsp Whole Dried Oregano
  • 2 oz Sliced Roasted Red Peppers
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Tips from Home Chefs

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Feta Stuffed Burgers

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the potatoes; cut into 1-inch-wide wedges. Peel the onion and thinly slice crosswise into 1/2-inch-thick rounds, keeping the layers intact.

2 Roast the vegetables

Line a sheet pan with foil. Transfer the potato wedges to the foil. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat. Arrange in an even layer on one side of the sheet pan. Place the onion rounds on the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper. Carefully turn to coat; arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise and as much of the garlic paste as you'd like. If necessary, halve the buns.

4 Form the patties

In a bowl, combine the beef and feta (crumbling before adding); season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. Transfer to a plate.

Form the patties
Cook the patties
5 Cook the patties

Once the vegetables have roasted about 15 minutes, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium- high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

6 Toast the buns & serve your dish

Working in batches if necessary, add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned and toasted. Transfer to a work surface. Assemble the burgers using the toasted buns, garlic mayo, cooked patties, peppers, and as much of the roasted onion as you’d like (separating the layers before adding). Serve the burgers with the roasted potatoes and tzatziki on the side. Enjoy!

Toast the buns & serve your dish
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