Greek Feta Burgers with Salsa Verde Potatoes & Parmesan
Craft Burger

Greek Feta Burgers

with Salsa Verde Potatoes & Parmesan

40 MIN
+$4.50/serving 4 Servings
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From the Test Kitchen

We're putting a Mediterranean spin on classic cheeseburger toppings by cooking juicy, fresh tomatoes with niçoise olives—perfect for cutting through the richness of the crumbly feta cheese and Calabrian mayo layered with the seared burger patties.
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  • Nutrition
    PER SERVING
  • Calories
    1060 Cals (est.)
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fresh
ingredients
Greek Feta Burgers with Salsa Verde Potatoes & Parmesan
Title
  • 24 oz Usda Prime Ground Beef
  • 4 Challah Buns
  • ½ lb Grape Tomatoes
  • 1 oz Pitted Niçoise Olives
  • 3 oz Feta Cheese
  • ¼ cup Mayonnaise
  • ¼ cup Grated Parmesan Cheese
  • 1½ tsps Calabrian Chile Paste
  • ⅓ cup Salsa Verde
  • 1 oz Pickled Peppadew Peppers
  • 1 tsp Whole Dried Oregano
  • 1¼ lbs Potatoes
time-saving
tips & techniques
How To: Dice a Potato
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Roughly chop the peppers. Halve the tomatoes. Roughly chop the olives. Halve the buns. In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

Cook & dress the potatoes
2 Cook & dress the potatoes

Add the diced potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the salsa verde and chopped peppers. Season with salt and pepper; stir to combine. 

Cook the tomatoes
3 Cook the tomatoes

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped olives and oregano. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

Form & cook the patties
4 Form & cook the patties

Place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into four 1/2-inch-thick patties. In the same pan, 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 work surface. Carefully drain off and discard any excess oil.

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

Toast the buns & serve your dish
5 Toast the buns & serve your dish

Working in batches, 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. Transfer to a work surface. Assemble the burgers using the toasted buns, Calabrian mayo, cooked patties, cooked tomatoes, and feta (crumbling before adding). Serve the burgers with the dressed potatoes on the side. Garnish the potatoes with the parmesan. Enjoy!

Tips from Home Chefs

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Greek Feta Burgers

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Roughly chop the peppers. Halve the tomatoes. Roughly chop the olives. Halve the buns. In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

2 Cook & dress the potatoes

Add the diced potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the salsa verde and chopped peppers. Season with salt and pepper; stir to combine. 

Cook & dress the potatoes
Cook the tomatoes
3 Cook the tomatoes

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped olives and oregano. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

4 Form & cook the patties

Place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into four 1/2-inch-thick patties. In the same pan, 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 work surface. Carefully drain off and discard any excess oil.

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

Form & cook the patties
Toast the buns & serve your dish
5 Toast the buns & serve your dish

Working in batches, 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. Transfer to a work surface. Assemble the burgers using the toasted buns, Calabrian mayo, cooked patties, cooked tomatoes, and feta (crumbling before adding). Serve the burgers with the dressed potatoes on the side. Garnish the potatoes with the parmesan. Enjoy!

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