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Feta-Stuffed Burgers

Feta-Stuffed Burgers with Creamy Dill Sauce

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Chef Liz’s solution for giving a classic dish a delicious new twist? “Go Greek!” Here, she stuffs beef burgers with feta and aromatics, tops them with a dill-yogurt sauce, and serves with a bright cucumber and tomato salad. For extra toasty edges, she griddles the finished burgers until crisp and golden.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

  • Calories 740
  • Protein 40g
  • Total Carb 35g
  • Total Fat 48g

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

Ingredients & Equipment

What we send

  • hamburger buns
    • 2
    • hamburger buns
  • dill
    • 1/8 ounce
    • dill
  • plum tomato
    • 1
    • plum tomato
  • garlic
    • 1 clove
    • garlic
  • shallot
    • 1
    • shallot
  • red wine vinegar
    • 2 tablespoons
    • red wine vinegar
  • crumbled feta cheese
    • 2 ounces
    • crumbled feta cheese
  • ground beef
    • 12 ounces
    • ground beef
  • Kirby cucumber
    • 1
    • Kirby cucumber
  • sour cream
    • 1 ounce
    • sour cream

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan
  • 10" medium heavy pan or large plate

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Slice buns open horizontally, if they arrived whole. Finely chop dill leaves, discarding stems. Roughy chop tomato. Mince garlic. Peel shallot, halve, and mince half for burgers; thinly slice remainder and place in a large bowl with red wine vinegar and ⅛ teaspoon salt. Toss to combine and set aside to pickle until Step 4.

  2. Form feta burgers

    Form feta burgers

    In a medium bowl, combine feta, minced shallot, half of garlic, ½ teaspoon salt, and pepper as desired. Pat beef dry with paper towel and add to bowl. Using your hands, mix well, then form into 2 equal patties, about 4 inches wide. Using your thumb, create a dimple on top of each.

  3. Sear feta burgers

    Sear feta burgers

    Heat 1 teaspoon olive oil in a large pan over medium-high heat. When oil is shimmering, add burgers and sear, without flipping, until browned on bottom, about 4 minutes. Flip and continue searing until browned and medium rare, 3-4 minutes more. Transfer burgers to a plate and set aside to rest. Wipe pan clean and reserve, off heat, for Step 5.

  4. Make creamy dill sauce

    Make creamy dill sauce

    While burgers sear, roughly chop cucumber. In a small bowl, whisk together sour cream, half of dill, 2 teaspoons shallot pickling liquid (not sliced shallot), remaining garlic, ¼ teaspoon salt, and pepper as desired. Set aside for the next step.

  5.  Toast buns and finish burgers

    Toast buns and finish burgers

    Place buns cut-side down in pan from burgers over medium heat. Toast until light golden and warmed through, 2-3 minutes, then flip. Remove pan from heat. Flip bottom buns in pan and add feta burgers. Spread creamy dill sauce over top buns; close burgers. Place pan over medium-high heat; top with a medium heavy pan or large plate to weight down, and cook until golden, 3-4 minutes. Transfer to serving plates.

  6. Plate feta-stuffed burgers

    Plate feta-stuffed burgers

    To bowl with pickled shallot, add 1 tablespoon olive oil, ¼ teaspoon salt, and pepper and whisk to combine. Add tomato, cucumber, and remaining dill to bowl and toss to combine. Serve cucumber-tomato salad with feta-stuffed burgers. Dig in!

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