A Satisfying Greek Twist on a Classic Burger

An innovative update on a classic, our recipe rethinks the standard burger with a juicy lamb-and-beef patty stuffed with feta cheese.

We put a Greek spin on the basic burger, stuffing lamb-beef patties with feta cheese and searing them to perfection. Accompanied by a cucumber salad dressed in creamy,  lemony Greek yogurt, this dish delivers melty, gooey goodness, and bright tang.

Don’t worry if the burgers break open a little bit when you cook them. This only means they were well stuffed with cheese.

The resting time allows the burgers to finish cooking. It also gives the juices that have collected on the surface a few minutes to redistribute throughout, so the patties are moist and tender!

1 lemon
1⁄8  ounce fresh oregano
1⁄8  ounce fresh mint
1 scallion
1⁄8 ounce fresh dill
1⁄2 English cucumber
8 ounces sweet peppers
10 ounces ground beef and lamb
1 packet Dijon mustard
1 ounce crumbled feta cheese
1 container Chobani nonfat Greek yogurt
1 head Boston lettuce

1 teaspoon olive oil
kosher salt
black pepper
10″ medium pan with lid


1. Prepare Ingredients
Halve lemon. Rinse remaining produce. Finely chop oregano and mint leaves, discarding stems. Trim and discard scallion roots and thinly slice. Finely chop dill leaves, discarding stems. Quarter cucumber lengthwise and cut crosswise into 1⁄4-inch slices. Thinly slice sweet peppers lengthwise, discarding seeds. Pat beef and lamb dry with paper towel.

2. Form Burgers
In a medium bowl, stir together mustard, oregano, mint, scallion, 1⁄4 teaspoon kosher salt, and pepper. Using your hands, mix well. Divide mixture evenly and form into 4 patties, about 1⁄2-inch thick. Sprinkle feta evenly over tops of 2 patties, leaving a 1⁄4-inch border. Top with remaining patties and pinch edges together to seal in cheese.

3. Sear Burgers
Heat 1 teaspoon olive oil in a medium pan over medium heat. When oil is shimmering, add burgers and sear until browned on bottom, 6-8 minutes (see Recipe Tip). Flip, cover pan, and sear until browned on outside and medium, 4-5 minutes more. Remove from pan and set aside to rest for about 5 minutes.

4. Make Yogurt Dressing
While burgers rest, whisk together Chobani yogurt, dill, and juice of 1⁄2 lemon in a large bowl. Taste and add salt and pepper as needed. Use remaining lemon to brighten a glass of water.

5. Toss Salad
Add cucumber and sweet peppers to bowl with yogurt dressing and toss to coat. Taste and add more salt and pepper as needed.

6. Plate Burgers
Pull off 2 lettuce leaves and top each one with a burger. Serve with cucumber salad alongside. Don’t hold back now—dig in. Snack on remaining lettuce.

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