Spicy Feta Burgers with Tomato, Walnut & Cucumber Salad
Craft Burger

Spicy Feta Burgers

with Tomato, Walnut & Cucumber Salad

35 MIN
+$3.00/serving 2 Servings
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From the Test Kitchen

These prime beef burgers are bursting with bold, Middle Eastern flavors, thanks to the herby za'atar we're mixing directly into the patties, and the feta cheese spread we're punching up with smoky harissa paste—a North African chile paste made with garic, olive oil, aromatic spices, and dried hot chile peppers.
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  • Nutrition
    PER SERVING
  • Calories
    1070 Cals (est.)
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fresh
ingredients
Spicy Feta Burgers with Tomato, Walnut & Cucumber Salad
Title
  • 12 oz Usda Prime Ground Beef
  • 2 Challah Buns
  • 2 cloves Garlic
  • 4 oz Multicolored Grape Tomatoes
  • 2 Persian Cucumbers
  • 1 bunch Mint
  • 1 bunch Parsley
  • 1 Tbsp Red Harissa Paste
  • ¼ cup Labneh Cheese
  • 1½ oz Feta Cheese
  • 1 Shallot
  • ¼ cup Roasted Walnuts
  • 1 oz Pitted Niçoise Olives
  • 2 tsps Date Syrup
  • 1 Tbsp Sherry Vinegar
  • 3 oz Pickle Chips
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
time-saving
tips & techniques
How To: Chop Herbs
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the spicy feta
1 Prepare the ingredients & make the spicy feta

Wash and dry the fresh produce. Medium dice the cucumbers. Halve the tomatoes. Peel and finely chop the shallot. Roughly chop the olives. Roughly chop the walnuts. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a large bowl. Halve the buns. Pick the mint leaves off of the stems. Roughly chop the parsley leaves and stems. In a bowl, combine the feta (crumbling before adding), labneh, and harissa paste; stir to combine. Taste, then season with salt and pepper if desired. 

Make the salad
2 Make the salad

In a medium bowl, combine the diced cucumbers, halved tomatoes, chopped shallot, chopped olives, chopped walnuts, date syrup, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Form & cook the patties
3 Form & cook the patties

To the bowl of garlic paste, add the beef and za'atar. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In a medium 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 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
4 Toast the buns & serve your dish

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, spicy feta, cooked patties, and pickle chips. Serve the burgers with the salad on the side. Garnish the salad with the chopped parsley and mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

Spicy Feta Burgers

Prepare the ingredients & make the spicy feta
1 Prepare the ingredients & make the spicy feta

Wash and dry the fresh produce. Medium dice the cucumbers. Halve the tomatoes. Peel and finely chop the shallot. Roughly chop the olives. Roughly chop the walnuts. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a large bowl. Halve the buns. Pick the mint leaves off of the stems. Roughly chop the parsley leaves and stems. In a bowl, combine the feta (crumbling before adding), labneh, and harissa paste; stir to combine. Taste, then season with salt and pepper if desired. 

2 Make the salad

In a medium bowl, combine the diced cucumbers, halved tomatoes, chopped shallot, chopped olives, chopped walnuts, date syrup, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Make the salad
Form & cook the patties
3 Form & cook the patties

To the bowl of garlic paste, add the beef and za'atar. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In a medium 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 work surface. Carefully drain off and discard any excess oil.

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

4 Toast the buns & serve your dish

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, spicy feta, cooked patties, and pickle chips. Serve the burgers with the salad on the side. Garnish the salad with the chopped parsley and mint leaves (tearing just before adding). Enjoy!

Toast the buns & serve your dish
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