Feta-Stuffed Burgers with Bacon
Juicy feta-stuffed burgers with crispy bacon, lettuce, tomato, and toasted buns. Easy grilled burger recipe ready in 25 minutes.
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
Ingredients you need per step are listed below the step in Italic
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: 523kcal | Carbohydrates: 27g | Protein: 27g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 95mg | Sodium: 688mg | Fiber: 2g | Sugar: 6g | Vitamin A: 420IU | Vitamin C: 6mg | Iron: 4mg
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