Skip the boring bun-and-blah routine. These Keto Feta Burgers hit like a flavor uppercut: salty feta, juicy beef, char-kissed edges, creamy sauce—done. You want weeknight-easy but restaurant-good?
This is it. No bread coma, no complicated prep, just a stacked, craveable burger that feels like cheating but isn’t. If your diet needs a win, this is your victory lap with extra feta.
Why You'll Love This Recipe
- Big flavor, low carbs: Savory beef, briny feta, and fresh herbs deliver a punch without the bun or sugar traps.
- Fast and flexible: Ready in under 30 minutes and easy to cook on the stove, grill, or in a cast-iron pan.
- Meal-prep friendly: Patties hold up well for 3–4 days and reheat without turning into hockey pucks.
- Crowd-pleaser: Keto eaters, gluten-free friends, and “just give me a good burger” people all win here.
- Restaurant-level texture: Crispy exterior, juicy interior, and melty feta pockets.
Yes, please.
Shopping List – Ingredients
- 1.5 lb (680 g) ground beef (80/20 for juiciness)
- 4 oz (115 g) feta cheese, crumbled
- 2 tbsp fresh parsley, finely chopped (or 1 tbsp dried)
- 1 tsp dried oregano (or 2 tsp fresh, minced)
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1/2 tsp smoked paprika (optional, but awesome)
- 3/4 tsp kosher salt (feta is salty; don’t overdo it)
- 1/2 tsp black pepper
- 1 large egg (binds without breadcrumbs)
- 1–2 tbsp olive oil or ghee for cooking
- For serving (pick and choose):
- Butter lettuce leaves or low-carb buns
- Sliced tomato, red onion, cucumber
- Avocado slices
- Pickles
- Lemon-garlic yogurt sauce: 1/2 cup Greek yogurt, 1 tbsp lemon juice, 1 minced garlic clove, pinch salt and pepper
Instructions
- Mix the meat: In a large bowl, combine ground beef, crumbled feta, parsley, oregano, garlic, onion powder, smoked paprika, salt, pepper, and the egg. Use your hands to mix until just combined—don’t overwork it.
- Form patties: Divide into 4–5 patties about 1/2 to 3/4 inch thick. Press a small dimple in the center of each to prevent doming.
- Heat the pan or grill: Preheat a cast-iron skillet over medium-high heat with olive oil or ghee until shimmering.
If grilling, preheat to medium-high and oil the grates.
- Cook: Sear patties 3–4 minutes per side for medium, 5 minutes per side for more done. Don’t smash them—let the crust form. If feta bits try to escape, nudge them back like a responsible adult.
- Rest: Transfer to a plate and rest 3–5 minutes so the juices redistribute.
This is the difference between “meh” and “wow.”
- Make the sauce (optional but recommended): Stir Greek yogurt, lemon juice, garlic, salt, and pepper. Thin with a splash of water if needed.
- Serve: Pile into lettuce wraps or a low-carb bun with tomato, onion, cucumber, and avocado. Spoon sauce over like you mean it.
Keeping It Fresh
- Fridge: Store cooked patties in an airtight container for up to 4 days.
Add a small square of parchment between patties to prevent sticking.
- Freezer: Freeze raw, formed patties for up to 3 months. Wrap individually, then store in a freezer bag. Cook from frozen over medium heat, adding 2–3 extra minutes per side.
- Reheat: Warm in a covered skillet over low heat with a splash of water for steam, 3–5 minutes per side.
Microwaves work in a pinch (60–90 seconds), but you’ll lose some crust.
- Sauce: Keep yogurt sauce separate; it lasts 4–5 days in the fridge.
Benefits of This Recipe
- Keto-aligned macros: High in protein and healthy fats, minimal carbs. It hits satiety hard—no snack rampage an hour later.
- Gluten-free, grain-free: No breadcrumbs needed; feta and egg handle structure.
- Nutrient-dense: Beef provides iron, B12, zinc; yogurt sauce adds probiotics and calcium; herbs bring antioxidants. Who said burgers can’t multitask?
- Customizable: Adjust spice level, swap herbs, change toppings—your burger, your rules.
- Time-efficient: Weeknight-fast and batch-cook friendly for lunches.
FYI, cold leftover burger with avocado is elite.
Common Mistakes to Avoid
- Overmixing the meat: It turns patties tough. Combine until just blended and stop.
- Too much salt: Feta is salty. Season lightly, taste a mini test patty if you’re unsure.
- Pressing patties while cooking: You’re squeezing out juice for no gain.
Let them sear in peace.
- Cooking too hot or too cold: Too hot burns the feta; too low steams the meat. Medium-high is the sweet spot.
- Skipping the rest: Resting locks in moisture. Impatience equals dry burger—tragic.
Alternatives
- Protein swaps: Ground lamb (Greek vibes), turkey (leaner—add 1 tbsp olive oil), or chicken (add 1–2 tbsp mayo for moisture).
- Cheese swaps: Goat cheese for tangy creaminess, halloumi crumbles for a firmer bite, or shaved Parmesan for umami heft.
- Herb/spice twists: Dill + lemon zest for a fresh pop; cumin + coriander for a Mediterranean angle; chili flakes if you like some kick.
- Sauce upgrades: Tzatziki, harissa mayo, or a quick olive tapenade for extra brine and sophistication (you fancy).
- Serving ideas: Over a Greek salad, in lettuce cups, on a cauliflower steak, or topped with a fried egg.
Brunch burger, anyone?
FAQ
Can I make these without eggs?
Yes. The patties may be slightly more delicate, but they’ll hold if you chill them for 20 minutes before cooking. You can also add 1 tablespoon mayo for binding and moisture.
What fat ratio is best for the beef?
80/20 is ideal for juicy burgers.
If you go 90/10, add 1–2 tablespoons olive oil or a tablespoon of butter to the mix to prevent dryness.
Is feta actually keto-friendly?
Totally. Feta is low in carbs and adds fat and protein. Just watch sodium if you’re sensitive; you can rinse and pat dry very salty feta, IMO.
How do I keep the feta from melting out?
Fold it gently into the meat and avoid overmixing.
Cook over medium-high heat—not blistering hot—and don’t flip repeatedly. One flip is enough.
What sides work with Keto Feta Burgers?
Great options: grilled zucchini, sautéed spinach with garlic, a Greek salad (no croutons), roasted cauliflower, or crispy air-fried Brussels sprouts.
Can I bake these instead of pan-frying?
Yes. Bake at 400°F (205°C) on a parchment-lined sheet for 12–15 minutes, then broil 1–2 minutes to crisp the top.
Not as crusty as skillet, but still tasty.
How do I know when they’re done?
Use an instant-read thermometer. Aim for 135–140°F (57–60°C) for medium, 150°F (66°C) for medium-well. Rest 3–5 minutes afterward.
Any dairy-free option?
Swap feta with a diced, firm dairy-free cheese or use olives and capers for similar salty-briny vibes.
Add 1–2 tbsp olive oil to keep the patties juicy.
My Take
Keto Feta Burgers are the kind of “why didn’t I make this sooner?” meal. They’re incredibly forgiving, wildly flavorful, and work for family dinners or meal prep without weird diet energy. The feta gives you salty bursts, the herbs keep it bright, and the yogurt sauce ties it all together like a low-carb mic drop.
Make a double batch—you’ll thank yourself tomorrow.
