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Keto Feta Burgers topped with creamy tomato sauce, served on a plate

Keto Feta Burgers with Tomato Cream

These cozy Keto Feta Burgers feature crumbled feta, aromatic oregano, and a tangy tomato cream, making them perfect for late-summer tomatoes or chilly evenings, all without the carbs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Keto, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Burger Base
  • 1 pound Ground Beef (or ground turkey/chicken for a lighter option) Ground turkey or chicken can make the burgers lighter.
  • 4 ounces Feta Cheese (can substitute with goat cheese or ricotta) For a different flavor, use goat cheese or ricotta.
  • 1 large Egg Binds the ingredients together.
  • 1 medium Chopped Onion Scallions can be used for a milder flavor.
  • 2 cloves Minced Garlic Add more for extra garlicky flavor.
  • 1 teaspoon Dried Oregano Basil can be used as an alternative.
  • 1 teaspoon Salt Essential for seasoning.
  • ½ teaspoon Pepper Essential for seasoning.
Tomato Cream Sauce
  • 1 cup Heavy Cream (or half-and-half for a lighter version) Half-and-half can be a lighter option.
  • 2 tablespoons Tomato Paste Can substitute with tomato sauce, reducing the amount slightly.
  • 1 teaspoon Smoked Paprika Regular paprika can be used if preferred.
Garnishes
  • ¼ cup Fresh Parsley Basil can be substituted for a different flavor.
  • ¼ cup Feta Crumbles Omit for a dairy-free version.

Method
 

Preparation
  1. Finely chop the onion and parsley. Crumble the feta if not pre-crumbled. Mince the garlic.
Mix the Burger Base
  1. In a large mixing bowl, combine ground beef, crumbled feta, egg, chopped onion, minced garlic, dried oregano, salt, and pepper.
  2. Use a light touch when mixing to avoid dense burgers.
Shape the Patties
  1. Divide the mixture into 4 equal portions and gently shape into patties about 3/4-inch thick.
  2. Press a shallow well in the center of each patty with your thumb.
Rest the Patties
  1. Let the patties rest in the fridge for 10-15 minutes.
Cook the Patties
  1. Heat a cast-iron skillet over medium-high heat and sear the patties for 3-5 minutes per side.
  2. Alternatively, grill the patties for 4-6 minutes per side.
  3. Ensure internal temperature reaches 160°F for beef and 165°F for poultry.
Make the Tomato Cream Sauce
  1. In a small saucepan over medium-low heat, warm the heavy cream and gently simmer.
  2. Stir in the tomato paste and smoked paprika.
  3. For a smoother sauce, use an immersion blender.
Finish and Dress
  1. Plate the cooked patties and spoon the tomato cream over each.
  2. Sprinkle with remaining feta crumbles and chopped parsley.
Serve
  1. Serve immediately with low-carb sides.

Notes

To make dairy-free, omit feta and replace cream with full-fat coconut milk. For best results, store cooked patties and sauce separately.