Past Recipes
Feta-Stuffed Lamb Burgers

Feta-Stuffed Lamb Burgers with Cucumber and Sun-Dried Tomato Salad

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These Mediterranean-inspired burgers will turn your notion of cheeseburgers inside out—literally. Tender, juicy lamb and beef patties are made with scallions, herbs, and mustard, then stuffed with crumbled feta cheese, and seared to melty perfection. Served on brioche buns with a swipe of creamy yogurt sauce—packed with more feta!—this repeat favorite recipe offers a deliciously surprising alternative to the average burger.
  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
  • Calories 810
  • Protein 39g
  • Total Carb 51g
  • Total Fat 49g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • brioche buns
    • 2
    • brioche buns
  • mint
    • 1/8 ounce
    • mint
  • oregano
    • 1/8 ounce
    • oregano
  • English cucumber
    • 1/2
    • English cucumber
  • sun-dried tomatoes
    • 3
    • sun-dried tomatoes
  • scallion
    • 1
    • scallion
  • Dijon mustard
    • 2 packets
    • Dijon mustard
  • ground beef and lamb
    • 10 ounces
    • ground beef and lamb
  • crumbled feta cheese
    • 1 1/2 ounce
    • crumbled feta cheese
  • Chobani nonfat Greek yogurt
    • 2 tablespoons
    • Chobani nonfat Greek yogurt
  • red wine vinegar
    • 1 tablespoon
    • red wine vinegar
  • baby arugula
    • 3 ounces
    • baby arugula

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan with lid


Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Halve buns crosswise, if they arrived whole. Rinse all produce. Quarter cucumber lengthwise, then cut crosswise into ¼-inch slices (this is for a salad, so if you don't feel like doing extra cutting tonight, just thinly slice without quartering). Finely chop mint and oregano leaves, discarding stems, and place in a medium bowl. Trim and discard scallion root, thinly slice, and add to bowl with herbs. Thinly slice sun-dried tomatoes.

  2. Form and Stuff Burgers

    Form and Stuff Burgers

    Add 1½ packets mustard, ¼ teaspoon salt and pepper as desired to bowl with herbs and scallion; save remaining mustard for salad dressing. Pat beef and lamb dry with paper towel and add to bowl. Using your hands, mix well, then form into 4 equal patties that are at least as wide as buns (about 4 inches, see Recipe Tip). Sprinkle half of feta over 2 patties, leaving a ¼-inch border. Top with remaining patties and pinch edges together to seal in cheese.

  3. Make Salad Dressing

    Make Salad Dressing

    In a large bowl (big enough for the salad), whisk together red wine vinegar, remaining mustard, 2 tablespoons olive oil, ¼ teaspoon salt and pepper as desired to combine. Set aside until ready to serve.

  4. Sear Burgers

    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, 4-5 minutes. Flip burgers, cover pan, and sear until meat is medium rare and cheese is melted, 4-5 minutes more. Transfer burgers to a plate, reserving pan for toasting buns, and set aside.

  5. Make Yogurt Sauce and Toast Buns

    Make Yogurt Sauce and Toast Buns

    While burgers cook, in a small bowl, combine yogurt, remaining feta, and 1 teaspoon olive oil. Mash with a fork until sauce is as smooth as possible. Taste and season with salt and pepper as desired, then set aside. Wipe pan from burgers clean and return to medium heat. Arrange buns cut-side down in pan and toast until light golden and warmed through, 2-3 minutes.

  6. Plate Burgers

    Plate Burgers

    Add arugula, cucumber, and sun-dried tomatoes to bowl with salad dressing and toss to coat. Layer bun bottoms with stuffed burgers, then yogurt sauce, then a handful of salad. Finish with bun tops. Serve with remaining salad alongside and dig in!

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