Lamb & Beef Feta Burgers

with Romano Bean, Eggplant & Summer Pepper Salad

55 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tonight we’re preparing a Mediterranean spin on classic cheeseburgers. This summer meal balances rich, robust flavors—hearty lamb and beef patties layered with a creamy feta cheese sauce—with the refreshing brightness of seasonal produce. Our colorful side salad is filled with Romano beans (a flat Italian variety), sweet peppers and eggplant, plus the pop of marinated onion. And chefs, after assembling your burgers, feel free to drizzle any juices from the plate of cooked patties into the salad—one of our favorite tricks for adding a touch of savory richness!

See Plans

Nutrition

PER SERVING
Calories

630 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the buns. Peel and halve the onion; small dice 1 half. Thinly slice the remaining half; place in a bowl with the vinegar and season with salt and pepper. Quarter the eggplant lengthwise; cut crosswise into ¼-inch-thick pieces. Pick the parsley off the stems; discard the stems. Remove and discard the stems, ribs and seeds of the peppers; thinly slice crosswise. Cut off and discard the stem ends of the beans; halve crosswise. Peel and finely chop the garlic. Core the tomato; cut into 4 rounds.

2 Cook the aromatics:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and half the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Transfer to a large bowl and set aside to cool slightly. Wipe out the pan.

3 Cook the eggplant & start the salad:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the eggplant in a single, even layer. Cook, stirring occasionally, 6 to 8 minutes, or until browned and softened. While the eggplant cooks, in a large bowl, combine the onion-vinegar mixture, peppers and parsley; season with salt and pepper. Add the cooked eggplant and toss to combine. Wipe out the pan.

4 Cook the beans & finish the salad:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the beans; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until bright green. Add the remaining garlic; cook, stirring frequently, 30 to 45 seconds, or until fragrant. Add ¼ cup of water; cook, stirring occasionally, 3 to 5 minutes, or until cooked off. Transfer to the bowl of cooked vegetables. Toss to combine; season with salt and pepper to taste. Wipe out the pan.

5 Form & cook the patties:

Add the ground lamb and beef to the bowl of cooled aromatics; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four ½-inch-thick patties. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the patties; cook, loosely covering the pan with foil, 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked patties with foil and set aside in a warm place.

6 Assemble the burgers & serve your dish:

Working in batches, add the buns, cut sides down, to the pan of reserved fond. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Toast on medium 2 to 3 minutes, or until golden brown. Transfer to a plate. To make the sauce, in a bowl, combine the cheese and yogurt; season with salt and pepper to taste. Spread a layer of the sauce onto the bun bottoms. Top with the cooked patties and tomato; season with salt and pepper. Complete with the bun tops. Divide the burgers and finished salad between 4 plates. Enjoy!