Loaded Greek Burgers Recipe - Allrecipes.com
Loaded Greek Burgers Recipe
  • READY IN 40 mins

Loaded Greek Burgers

Recipe by  

"Tired of plain old 'burgers for summertime? Mix it up a bit by adding some classic Greek flavor: spinach, feta, roasted red pepper, and herbs...Yum! Serve these burgers on a warm toasted Kaiser roll, with a delicious feta cheese spread, fresh lettuce, and tomato."

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Ingredients Edit and Save

Original recipe makes 4 burgers Change Servings
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  • PREP

    25 mins
  • COOK

    15 mins
  • READY IN

    40 mins

Directions

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the red bell pepper in half from top to bottom; remove the stem, seeds, and ribs; place pepper cut-side-down onto the prepared baking sheet.
  2. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Allow the blackened pepper to cool and steam in a paper bag for 5 minutes; peel and dice; set aside.
  3. Stir together the 2 ounces feta cheese, mayonnaise, lime juice, the 1 sprig chopped mint, and the 1 sprig chopped parsley in a small bowl; set aside.
  4. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  5. Place the roasted red pepper, ground beef, feta cheese, spinach, bread crumbs, egg, garlic, onion, basil, the remaining mint, and the remaining parsley in a bowl. Sprinkle with salt and pepper, and mix gently with your hands until evenly combined. Divide the meat mixture to form 4 equal 4 1/2 inch patties.
  6. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve burgers on warm toasted Kaiser roll with the feta cheese spread, fresh tomatoes, and lettuce.
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Reviews More Reviews

Most Helpful Positive Review
Jun 15, 2010

I made the following changes: frozen chopped spinach, thawed and squeezed mostly dry, shredded mozzarella, and a large shallot in place of the onion. Also, I only used 1 sprig each of mint and basil. These were pretty decent, very juicy burgers. If anything, I under seasoned them, so they were a bit bland, but nothing a little seasoned salt won't fix. Served one patty over sliced tomatoes and cucumbers with a large dollop of artichoke jalapeno dip over all. Great lunch!

 
Most Helpful Critical Review
Aug 31, 2009

No thanks. Way too much effort for a so-so result.

 

18 Ratings

Oct 07, 2010

I made these this summer for my friends and they were a huge hit! Make sure to serve them with the Tzatziki sauce.

 
Jan 03, 2011

Great recipe! I used a 10 oz. box of frozen spinach (thawed and squeezed dry) and my son requested meatloaf instead of burgers so I just mixed up the meat mixture and put it in a loaf pan, baked for about 1 - 1 1/4 hours. I also made the spread for us to put on the meatloaf as we plated it. Great will definitely make again!

 
Oct 22, 2011

EXCELLENT! I put these on Grilled onion ciabatta rolls, and WHOA! AWESOME! A favorite for sure!Thanks! ?

 
May 06, 2010

This did take alot of prep, specially cause i had to go and buy all the fresh herbs these burgers required but it was well worth all the effort. It was delicious! I found that the spread needs to be thinned out with a bit more mayo and lime juice but other than that i followed the recipe with very good results.

 
Aug 16, 2014

My burgers fell apart on the grill a bit (probably too much stuff, not finely chopped enough and not enough meat in mine), but they are frickin' delicious! I was pleasantly surprised by the mint. I was wary but it adds just the right touch of...something.

 
Jun 08, 2014

Made burgers, left off the mayo sauce - was amazing! So moist and flavorful and delicious! Looks great on the plate, too! I made a double batch and froze half for next time! Love!

 

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Nutrition

  • Calories
  • 634 kcal
  • 32%
  • Carbohydrates
  • 36.5 g
  • 12%
  • Cholesterol
  • 180 mg
  • 60%
  • Fat
  • 37.1 g
  • 57%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 38.7 g
  • 77%
  • Sodium
  • 1179 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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