Feta-Stuffed Burgers with Bacon are juicy beef burgers filled with a creamy feta mixture, topped with crispy bacon, lettuce, tomato, and a toasted bun. They taste a little more special than a regular burger, but still come together fast enough for an easy grill night.
The filling is the fun part. Feta gets mixed with crème fraîche, a little honey, oregano, and black pepper, then tucked inside the burger. The bun gets toasted, the bacon turns crisp, and the whole thing is ready in about 25 minutes. Simple burger, big flavor. That is the goal.
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Why You'll Want to Make This
This burger works because every layer does something. The beef stays juicy, the feta filling is salty and creamy, the bacon adds crunch, and the lettuce and tomato keep it fresh.
You do not need a sauce, a marinade, or a long list of toppings. Just a hot grill and a good quality burger.
What You Need
- Beef burger patties: Use good-quality, thick patties so you can cut a pocket for the feta filling.
- Feta cheese: Gives the burger a salty, creamy center. White salad cheese also works, but the flavor is milder.
- Crème fraîche: Makes the feta filling softer and creamier.
- Honey: Is a great combination with the salty feta.
- Dried oregano: Adds a warm, herby flavor that works well with grilled beef.
- Black pepper: Gives the feta filling a little spice.
- Hamburger buns: Brioche or sesame buns both work well. Toasting keeps them from turning soggy.
- Bacon: Adds salty crunch and makes the burger feel complete.
- Tomatoes: Bring freshness.
- Lettuce: Adds a cool, crisp layer under the hot burger.
- Red onion: Optional, but good if you like a little sharp bite.
- Salt: Use only a little, because feta and bacon are already salty.
How to Make It
- Step 1: Crumble the feta and mix it with crème fraîche, honey, oregano, and black pepper. Taste before adding salt.
- Step 2: Cut a small pocket into the side of each burger patty, spoon in the feta filling, press the opening closed, and chill briefly.
- Step 3: Cook the bacon until crisp and toast the cut sides of the buns until lightly golden.
- Step 4: Grill the burgers until cooked through, then layer the buns with lettuce, the feta-stuffed burger, bacon, tomato, and red onion if using.
Top Tips
- Use thick burger patties. Thin patties are harder to fill and easier to tear.
- Do not cut the pocket too large. A small opening in the side is enough for the feta filling.
- Press the burger closed really well after filling. If you see a gap, pinch it shut before it goes on the grill.
- Chill the stuffed burgers for 10 minutes before cooking. This helps them hold their shape on the grill.
- Toast the buns cut-side down. It gives them a better bite and keeps the tomato and burger juices from soaking in too fast.
- Let the bacon get properly crisp. That crunch makes a big difference next to the juicy burger.
- Do not press the burgers flat while cooking. That pushes out the juices, and honestly, the burger deserves better.
What to Serve With Feta-Stuffed Burgers with Bacon
These burgers fit well into a BBQ menu with easy salads, grilled potatoes, and cold drinks. Other great options:
- Baked French Fries: Classic with burgers and easy to serve on a relaxed grill night.
- Oven-Roasted Potatoes with thyme and garlic: A good side when you want something simple and filling.
- Waldorf salad: Fresh and cool next to the salty bacon and creamy feta filling.
- Homemade Hamburger Buns: Perfect if you want to make the whole burger from scratch.
📖 Recipe
RECIPE CARD
Juicy feta-stuffed burgers with crispy bacon, lettuce, tomato, and toasted buns. Easy grilled burger recipe ready in 25 minutes.
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
- 3 oz. feta cheese
- 1 tablespoon crème fraîche
- 1 teaspoon honey
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- salt, to taste
- 4 beef burger patties, good-quality, preferably thick
- 4 large leaves lettuce, such as butter lettuce, romaine, or green leaf lettuce
- 4 hamburger buns, brioche or sesame
- 4 slices bacon
- 1 tomato, sliced
- ½ red onion, optional, thinly sliced
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Crumble the feta into a small bowl. Mix the feta with the crème fraîche, honey, oregano, and black pepper. Taste before adding salt. Feta is already salty, so you may only need a tiny pinch.3 oz. feta cheese, 1 tablespoon crème fraîche, 1 teaspoon honey, ½ teaspoon dried oregano, ½ teaspoon ground black pepper, salt
- Use a sharp knife to carefully cut a small pocket into the side of each burger patty.4 beef burger patties
- Spoon about 1 tablespoon of feta filling into each burger. Press the opening closed firmly with your fingers.
- Shape each burger back into a neat, firm patty. Chill the stuffed burgers for 10 minutes. This helps them hold their shape while cooking.
- Wash the lettuce and pat it dry. Tear or cut the lettuce into pieces slightly larger than the buns.4 large leaves lettuce
- Split the hamburger buns. Toast the cut sides of the buns on the grill or in a grill pan until lightly golden.4 hamburger buns
- Cook the bacon on the grill, in a grill pan, or in a skillet until crisp. Let the bacon drain briefly on paper towels.4 slices bacon
- Grill the burgers until cooked through, turning once. Flip them only after the first side is nicely seared.
- Place lettuce on each bottom bun. Add the feta-stuffed burger. Top with bacon, tomato slices, and red onion if using. Add the top bun and serve right away.1 tomato, ½ red onion
Notes
1. How do I keep the feta from leaking out? Do not overfill the burgers. Cut a small pocket, keep the filling away from the edges, and press the opening closed well.
2. Can I cook these burgers past medium? Yes. Cook them longer if you like your burgers more done. Keep an eye on them so the filling does not leak out.
3. Why should I toast the buns? Toasting gives the buns more structure, so they do not soak up the burger juices too quickly.
4. What is the biggest mistake with this recipe? Cutting the burger too far open or pressing it flat while cooking. Both can make the filling or juices run out.
5. Storage
- Leftovers: Store cooked burger patties and bacon separately in airtight containers in the fridge for up to 2 days.
- Freezer: You can freeze uncooked stuffed burger patties. Wrap them well and freeze for up to 2 months.
- Reheat: cooked burgers gently in a skillet or on low heat on the grill. Keep buns, lettuce, tomato, and onion separate. Build the burgers right before serving.
Nutrition
Calories: 523kcalCarbohydrates: 27gProtein: 27gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 95mgSodium: 688mgFiber: 2gSugar: 6gVitamin A: 420IUVitamin C: 6mgIron: 4mg
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