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These juicy beef burgers get a tangy, pleasantly salty twist from crumbly feta cheese mixed right into the patties. We’re serving them on toasted buns with a swipe of cucumber yogurt and roasted red peppers for rich flavor and creamy texture in every bite. A side salad combines crunchy romaine, briny olives, and zesty marinated tomatoes for delightful contrast.
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Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the buns. Roughly chop the lettuce and olives; combine in a large bowl. Halve the tomatoes. In a bowl, whisk together the vinegar, honey (kneading the packet before opening), za’atar, and 2 tablespoons of olive oil. Add the halved tomatoes and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
Meanwhile, crumble the cheese into a medium bowl. Add the beef; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat 1 teaspoon 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.
* An instant-read thermometer should register 160°F
Working in batches if necessary, add the 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.
To the bowl of chopped lettuce and olives, add the marinated tomatoes (including any liquid). Toss to combine. Taste, then season with salt and pepper if desired.
Assemble the burgers using the toasted buns, cooked patties, tzatziki, and peppers. Serve the burgers with the salad. Enjoy!
Tips from Home Chefs