Greek Feta-stuffed Burgers With Grilled Veggies

The feta and olive stuffing makes these appetizing burgers extra-special and perfect for your summer BBQ.


  • For the burgers:
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 1-2 garlic cloves, minced
  • 1 teaspoon each fresh oregano and mint
  • 3 tablespoons parsley, chopped
  • 1 teaspoon lemon zest
  • 1 ½ pounds ground beef
  • 1 teaspoon paprika (use smoked paprika, if preferred)
  • 1 teaspoon ground cumin
  • 2 slices white bread, soaked in milk and squeezed out)
  • 1 large egg, lightly beaten
  • Sea salt and freshly ground pepper, to taste
  • For the stuffing:
  • 1/4 cup feta cheese, crumbled
  • ½ teaspoon fresh oregano, finely chopped
  • ¼ cup kalamata olives, chopped
  • For the vegetables:
  • 3 garlic cloves, crushed
  • ½ teaspoon each dried thyme and oregano
  • ¼ cup olive oil
  • 2 large red onions, sliced into 1/3-inch thick rounds
  • 2 red Anaheim peppers (optional)
  • 3 Roma tomatoes, cut in half


  1. In a food processor, combine onion, olive oil, garlic, oregano, mint, parsley and lemon zest and process until well blended together.
  2. Toss together feta, oregano and olives in a small bowl and set aside.
  3. Place ground beef in a large mixing bowl, add paprika, cumin, soaked bread and egg and mix thoroughly. Add the onion and herb mixture and mix well; season with salt and pepper and form the mixture into 6 flat patties, about ¼ -inch thick. Place a teaspoon of the feta mixture in the center of each patty; fold to enclose the filling and seal. Refrigerate until ready to cook.
  4. In a small bowl, whisk together oil, garlic and dried oregano and thyme and brush liberally the onion slices and tomato halves with the mixture.
  5. Preheat grill to about 500° F; oil the grids and place the onion slices, tomatoes and peppers; grill, occasionally brushing with the oil mixture until onions and tomatoes are tender and the peppers are slightly charred, about 4 minutes per side. Transfer to a platter, cover loosely with aluminium foil and set aside.
  6. Place patties on the grill and cook for about 6 minutes per side, turning once. Transfer to a platter and tent with foil to keep warm.
  7. Peel and seed the pepper and cut into strips.
  8. To serve, place a burger over an onion slice, and top with roasted pepper and tomato.

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