Tasty Feta Beef Tomato Burgers

This filling low-carb feta burger topped with tomato cream sauce has become my favorite dish when I need to wow dinner company without slaving away in the kitchen. The feta's tanginess works magic with the beef, and that smooth tomato topping turns these burgers into something really special.

I came up with these burgers while planning a dinner where half my friends were doing keto. They were such a hit that now everyone asks for them whenever they visit.

Ingredients

• Ground beef: Go for 80/20 meat-to-fat mix for juicy, flavorful patties
• Feta cheese: Gives a salty kick and amazing depth - buy a block and crumble it yourself
• Egg: Holds everything together so your burgers don't fall apart
• Fresh chopped basil: Brings bright flavor that makes these patties stand out
• Minced garlic: The real stuff adds zip that garlic powder just can't match
• Beef stock: Gets all the tasty bits off the pan and starts your sauce
• Heavy whipping cream: Makes the sauce rich and smooth - try to find one without extras
• Italian seasoning: Packs lots of flavor in one ingredient - fresh dried herbs work best
• Chopped green onions: Adds subtle onion taste and nice green color
• Tomato paste: Gives big tomato flavor while keeping the carbs down
• Salt and pepper: The basics you need for good taste

Step-by-Step Instructions

Prepare the patty mixture:

Mix your ground beef, egg, feta cheese, chopped basil, minced garlic and some salt and pepper in a big bowl. Use your fingers to mix it all up gently - don't squish it too much or your burgers will come out tough.

Form the patties:

Split the meat mix into 14 same-size chunks and shape them into patties about 1/2 inch thick. Push your thumb into the middle of each one to make a little dent so they don't puff up when cooking.

Cook the patties:

Get a big pan really hot over medium-high heat. Put the patties in with space between them - at least an inch apart. Let them cook 3-4 minutes on each side for medium, or longer if you like them well done. You'll probably need to cook them in batches.

Rest the patties:

Take the cooked patties out and put them on a plate with some foil loosely on top. This wait time lets all the juices spread back through the meat.

Prepare the skillet:

Pour out most of the fat from the pan, but keep about a tablespoon for flavor. Turn the heat down to medium.

Deglaze the pan:

Pour beef stock into the hot pan and scrape all those brown bits off the bottom with a wooden spoon. Those crispy bits pack tons of flavor that'll make your sauce taste amazing.

Create the cream sauce:

While it's still hot, mix in the heavy cream, Italian seasoning, green onions, and tomato paste. Keep stirring until everything blends together and turns a pretty pink color.

Season and reduce:

Add salt and pepper until it tastes right, then let the sauce bubble gently for about 5-7 minutes until it gets thicker and can coat a spoon. You want it rich and smooth.

Combine patties and sauce:

Put the patties back in the pan, tucking them into the sauce. Spoon sauce over them and let everything cook together for another 2-3 minutes so the flavors can mix.

Garnish and serve:

Put the patties on plates, pour plenty of sauce over each one. Sprinkle some fresh green onions on top for extra color and flavor.

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The fresh basil really makes these burgers special if you ask me. During summer I grow my own just so these burgers have the freshest herbs possible. My husband used to only want regular burgers but now he asks for these whenever we have company.

Make Ahead And Storage Tips

These keto feta burgers work great for planning ahead. You can shape the patties up to 24 hours early and store them covered in your fridge. Just put some parchment paper between them so they don't stick together.

Perfect Pairings

These burgers taste fantastic by themselves, but they also go great with other keto friendly foods. Try serving them with some roasted cauliflower, spiralized zucchini, or a fresh green salad topped with a fatty dressing.

Customization Options

You can easily change this recipe based on what you like or what's in your kitchen. Here are some tweaks I've tried that turned out really well:

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Once you try this dish, it'll probably become one of your favorite meals for keto-friendly gatherings or family dinners!

Frequently Asked Questions

→ Can I substitute the feta cheese with another type of cheese?

You can swap feta for other options like goat cheese or blue cheese to create different flavor notes. If you want something milder, try using mozzarella or cheddar, but remember these won't give you that special tangy kick that feta brings to this dish.

→ How do I know when the burgers are cooked properly?

Beef patties need to reach 160°F inside for safety reasons. Get a meat thermometer to be sure. If you don't have one, just look for nicely browned outsides and when you cut into them, there shouldn't be any pink left in the middle.

→ Can I make this dish ahead of time?

You can definitely prep the patties a day before and keep them in your fridge under wrap. The whole finished meal stays good in the fridge for 3-4 days. When you warm it up, do it slowly on low heat and add a bit of cream to freshen up the sauce.

→ What can I serve with these keto feta burgers?

These burgers taste great with other low-carb sides like mashed cauliflower, zucchini noodles, roasted Brussels sprouts, or just a simple green salad. To make it a complete keto meal, throw in some avocado slices for extra healthy fats.

→ How can I thicken the tomato cream sauce if it's too thin?

If your sauce runs too thin, just let it bubble away until it gets thicker. Need a quick fix? Add a tiny bit of xanthan gum about a quarter teaspoon and stir it well. Don't use cornstarch or flour since they have carbs and aren't good for keto diets.

→ Can I freeze these burgers with the sauce?

You can freeze the cooked burgers and sauce for up to 3 months in a sealed container. When you want to eat them, let them thaw in your fridge overnight and warm them up slowly on the stove. You might need to add a splash of cream if the sauce has split apart.