Are YOU Ready to Experience the Difference?
Are YOU Ready to Experience the Difference?​

Greek Burgers with Feta Dressing

Makes 3 servings | Category: Keto Beef & Lamb

Hey there! Are you looking for a delicious and healthy dinner that won't take forever to make? Look no further than these Greek Burgers with Feta Dressing.

A combination of ground lamb or hamburger, lettuce, red onions, cucumbers, tomatoes, and a homemade (or store-bought) Greek dressing makes this an incredibly tasty meal.

With just the right amount of salt and pepper to season them, these burgers will be sure to please everyone at your dinner table.

Plus, they're packed with protein and have great nutritional values without sacrificing any flavor.

So grab some ghee or coconut oil and start making these delicious burgers today!


  • 1 tbsp ghee, lard, or coconut oil, for frying
  • 454g/1 pound ground lamb or hamburger
  • 1½ tsp fine sea salt
  • 1 tsp ground black pepper


  • 6 leaves lettuce
  • ½ cup thinly sliced red onions
  • ¼ cup thickly sliced cucumbers 
  • 6 cherry tomatoes, sliced
  • ½ cup Greek dressing, homemade (store-bought) or store-bought


  1. In a cast-iron skillet over medium-high heat, melt the ghee.
  2. Form the ground meat into three patties with your hands. Season the patties on the outside with salt and pepper. Fry the burgers in the skillet until they are cooked to your liking (see chart below).
  3. Serve each burger on two lettuce leaves, topped with sliced onions, cucumbers, tomatoes, and about 2 1/2 heaping tablespoons of the dressing.
  4. This dish is best served fresh, but any leftover burgers and dressing can be refrigerated in separate airtight containers for up to 3 days. Reheat the burgers for 5 minutes on a baking sheet in a preheated 180°C/350°F oven, or until warmed through.


  • Calories: 697kcal
  • Fat: 27.4g (4.7g S.Fat) 
  • Carbs: 81.5g
  • Protein: 41.9g 
  • Sugar: 17.3g 
  • Sodium: 1496mg


To keep the burgers moist, only salt the outsides of the patty. Salt extracts and dissolves some of the water from the meat proteins, causing the insoluble proteins to bind together. A lot of salt is great for making sausages, but it's not so good for tender, juicy burgers.