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Loaded Greek Burgers

Loaded Greek Burgers

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
nickster

nickster

Tired of plain old 'burgers for summertime? Mix it up a bit by adding some classic Greek flavor: spinach, feta, roasted red pepper, and herbs...Yum! Serve these burgers on a warm toasted Kaiser roll, with a delicious feta cheese spread, fresh lettuce, and tomato.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 634 kcal
  • 32%
  • Fat:
  • 37.1 g
  • 57%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 38.7 g
  • 77%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 1179 mg
  • 47%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the red bell pepper in half from top to bottom; remove the stem, seeds, and ribs; place pepper cut-side-down onto the prepared baking sheet.
  2. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Allow the blackened pepper to cool and steam in a paper bag for 5 minutes; peel and dice; set aside.
  3. Stir together the 2 ounces feta cheese, mayonnaise, lime juice, the 1 sprig chopped mint, and the 1 sprig chopped parsley in a small bowl; set aside.
  4. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  5. Place the roasted red pepper, ground beef, feta cheese, spinach, bread crumbs, egg, garlic, onion, basil, the remaining mint, and the remaining parsley in a bowl. Sprinkle with salt and pepper, and mix gently with your hands until evenly combined. Divide the meat mixture to form 4 equal 4 1/2 inch patties.
  6. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve burgers on warm toasted Kaiser roll with the feta cheese spread, fresh tomatoes, and lettuce.
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Reviews

Jacqueline Hanson
7

Jacqueline Hanson

6/15/2010

I made the following changes: frozen chopped spinach, thawed and squeezed mostly dry, shredded mozzarella, and a large shallot in place of the onion. Also, I only used 1 sprig each of mint and basil. These were pretty decent, very juicy burgers. If anything, I under seasoned them, so they were a bit bland, but nothing a little seasoned salt won't fix. Served one patty over sliced tomatoes and cucumbers with a large dollop of artichoke jalapeno dip over all. Great lunch!

Danielle
5

Danielle

10/7/2010

I made these this summer for my friends and they were a huge hit! Make sure to serve them with the Tzatziki sauce.

fausterlady
4

fausterlady

1/3/2011

Great recipe! I used a 10 oz. box of frozen spinach (thawed and squeezed dry) and my son requested meatloaf instead of burgers so I just mixed up the meat mixture and put it in a loaf pan, baked for about 1 - 1 1/4 hours. I also made the spread for us to put on the meatloaf as we plated it. Great will definitely make again!

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