Here is a simple, Greek-style recipe I developed last week. In fact, I’ve had the idea of these burgers on my mind for a very long time, and now I finally wanted to try out how the burgers will turn out in practice. After some fine-tuning they tasted so good and my family was raving about them. So I thought the recipe is worth publishing. Hope you like these burgers as much as our family does! Low-Carb Tasty Feta Burgers!
Low-Carb Tasty Feta Burgers
This is a very easy recipe, no tricks needed in making the burgers. The most important thing is to mix the mixture long enough, so that it’s really well mixed and you can easily form patties from it. Another important thing is not to overcook the burgers, otherwise they turn out dry. Also fatty meat helps keep the burgers juicy.
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Combine all ingredients in a large bowl. The mixture is easier to mix in a large bowl than in a smaller bowl. The possibilities for variation are endless. You can replace the garlic with 1/4 teaspoon garlic powder, even nothing beats fresh garlic. Or, you can leave the garlic out and use onion, red onion or onion powder instead. Fresh chives or green onion would give some fresh color and flavor.
Mix well with clean hands until the mixture is very well mixed. Usually this takes some 2–3 minutes.
Form into even-sized patties. Place the patties on an oiled plate. I use olive oil for oiling the plate. And because I like flat burgers rather than plump ones, I like to press a small hollow on the center of each patty. You might notice that my patties are tiny (my son prefers those!); the yield was 20 patties.
I like to cook my patties in the combination of organic olive oil and organic butter. I heat a large skillet over high heat and add the butter and the olive oil.
When the butter is melted and got some brownish color, I turn the heat to medium and add part of the patties. I recommend to cook the patties in 2–3 parts, depending on the size of your skillet.
Cover the skillet and let the patties cook until you can see no red, raw meat anymore. Then flip them over and cook until juices run clear. Like I said, it’s important not to overcook the patties, otherwise they turn out dry. And naturally, the larger or thicker the patties, the longer they take to cook. My tiny patties were ready in 4 minutes.
Oregano is the best herb for these burgers, but in case you don’t like it, feel free to replace it for example with thyme. Or, you can leave the herbs out and use for example Cajun seasoning. Just be careful with it that the spice doesn’t overpower the other flavors. Good old black pepper or white pepper is also foolproof option for seasoning these tasty burgers.
I prefer feta cheese for these burgers, however nothing prevents you from replacing it with another sharp cheese. I haven’t tried out yet, but next I might try Swiss cheese. Also Parmesan sounds like a good option. Because of feta, I didn’t feel any need to add salt to these burgers. You can add some unrefined sea salt, if you feel the need, or simply serve the burgers with a little saltier sauce.
Serving Size: 1
Amount Per Serving: Calories: 256Total Fat: 17,3gSaturated Fat: 9gNet Carbohydrates: 0,9gFiber: 2gProtein: 24,2g
Combine all ingredients in a large bowl. The mixture is easier to mix in a large bowl than in a smaller bowl.
The possibilities for variation are endless. You can replace the garlic with 1/4 teaspoon garlic powder, even nothing beats fresh garlic. Or, you can leave the garlic out and use onion, red onion or onion powder instead. Fresh chives or green onion would give some fresh color and flavor.