Fresh and good quality ingredients have always been my rule when cooking for my boys, and not only. This case is no exception with high quality beef as well as top quality feta, and we have juicy burgers packed with Greek flavours not only from the feta but also from the mint, oregano and fresh tomato salad. Did I forget to mention the Tzatziki?
Beef Burgers with Feta Filling
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Grate the Courgettes.
Add the minced meat along with the grated courgettes,
50ml of the olive oil,
the dry oregano,
the fresh mint,
salt and pepper,
Mix thoroughly and refrigerate for an hour covered with plastic wrap.
Use another bowl to add the crumbled feta,
along with the paprika,
the dry mint,
and the lemon juice.
Use a fork to mash,
and divide into 10-12 balls.
take the meat mixture out of the refrigerator and while cold divide into 10 balls. In the palm of your hand flatten a bit each ball into a thick patty,
and make a dent in the centre to add a feta ball.
Seal each patty without leaving exposed any feta and place all the patties on an oven proof dish that has been lightly brushed with 10ml of olive oil. Cook for 18’ at 200°C.
We make the salad by placing the diced tomatoes in a bowl with the onions, parsley and the remaining ½ tsp of salt and ½ tsp of pepper.
Mix well.
Here you can find more of my Burgers Recipes.
Beef Burgers with Feta Filling
Servings: 8 People
Ingredients
- 1.25kg Beef meat , Chuck, double minced, make sure that the fat content is about 15%
- 400g Feta , Charalambides Christis Feta, cut in small cubes
- 2 Courgettes , dark green ones, seeded and grated
- 3 large Tomatoes , cut in cubes while discarding their seeds and juice
- 1 small Red Onion , finely diced
- 4 tbsp fresh Parsley , leaves picked and roughly chopped
- 5-6 medium size Pitta Bread , halved
- 70ml EVOO , extra virgin olive oil
- 30ml Lemon juice
- 2 tbsp fresh Mint , home grown, leaves picked and roughly chopped
- 1 tbsp dry Mint
- 1 tbsp Dry Oregano
- 1 tsp Hot Smoked Paprika
- 1½ tsp Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Use a large bowl to add the minced meat along with the grated courgettes, 50ml of the olive oil, the fresh mint, the dry oregano, 1 tsp salt and ½ tsp pepper. Mix thoroughly and refrigerate for an hour. If you want, you can refrigerate overnight covered with plastic wrap.
- Use another bowl to add the crumbled feta along with the paprika, dry mint and the lemon juice. Use a fork to mash and divide the mixture into 10-12 balls.
- Next day, or an hour later, take the meat mixture out of the refrigerator and while cold divide into 10 balls. In the palm of your hand flatten a bit each ball into a thick patty and make a dent in the centre to add a feta ball. Seal each patty without leaving exposed any feta and place all the patties on an oven proof dish that has been lightly brushed with 10ml of olive oil, while gently pressing them on top to increase their surface area.
- Turn the oven to 200°C, air circulation, rack to the middle. When it heats up cook the burgers for 18’. You want a nicely charred burger!
- In the meantime, we make the salad by placing the diced tomatoes in a bowl and mix with the onions, parsley and the remaining ½ tsp of salt and ½ tsp of pepper.
- Take the sliced pitta bread and lightly brush them with the remaining 10ml of olive oil. Place in the oven and grill for 1½-2’ flipping half-way through. Remove from the oven and while warm place a beef burger inside the pitta and top-up with the tomato’s mixture while serving with tzatziki sauce.
