Feta Stuffed Burgers with Caramelized Onions
When you bite into these stuffed burgers, it’s like a volcanic eruption of cheese in your mouth.
Equipment
Large mixing bowl
12-inch / 30cm non-stick or cast-iron skillet
Medium skillet (for caramelized onions)
Instant-read meat thermometer
Grill pan or outdoor grill (alternative to skillet)
Spatula (wide, flat — for flipping stuffed burgers without breaking the seal)
Ingredients
2 medium yellow onion - sliced
2 tablespoons olive oil - 30ml, plus more for brushing
2 pounds ground beef (minced beef) - 900g, 80/20 blend recommended
1 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper - adjust to your heat preference — 1/4 teaspoon gives a mild kick, 1/2 teaspoon is noticeably spicy
1 teaspoon salt - the feta adds significant saltiness — taste the raw mix before adding more
¾ teaspoon ground black pepper - adjust to taste
2 tablespoons red pepper (red capsicum) - about 1/4 small, finely diced
8 ounces feta cheese - 225g, crumbled
4 leaves iceberg lettuce
4 large hamburger buns - cut in half
Instructions
- Start the onions right away so they can caramelize while you're cooking the burgers. Cut the onions into thick slices.2 medium yellow onion
- Heat olive oil in a 12-inch (30cm) skillet over medium-low heat — the onions need space in a single layer to caramelize rather than steam. Add sliced onions and a pinch of salt (about 1/4 teaspoon — this draws out moisture and helps caramelization). Cook slowly, stirring occasionally, until deep golden and sweet, about 25-30 minutes.2 medium yellow onion, 2 tablespoons olive oil, 1 teaspoon salt
- Next, the burgers: mix hamburger meat, paprika, cayenne pepper, salt and pepper (to taste) and chopped green pepper in a large bowl. Form small sections of meat into small, very thin hamburger-sized patties.2 pounds ground beef (minced beef), 1 teaspoon paprika, 1/4-1/2 teaspoon cayenne pepper, 1 teaspoon salt, 3/4 teaspoon ground black pepper, 2 tablespoons red pepper (red capsicum)
- Divide the feta cheese among the patties; try to form the feta into a sort of circle on the top of the patties.8 ounces feta cheese
- Cover each with another patty and pinch the edges together so that nothing seeps out the sides. Push down slightly in the middle of each patty so they don't puff up on the grill/skillet (you should make roughly a 1/4 inch indent).
- Heat grill, grill pan, or skillet to medium-high heat (approximately 400°F / 200°C surface temperature). If using a charcoal grill, cook over direct medium-high coals. Brush with olive oil. Cook the burgers for 5-6 minutes on the first side until a deep crust forms. Do not press down on the patties.2 tablespoons olive oil
- Flip the burgers carefully using a wide spatula and cook for another 5-6 minutes. Insert an instant-read thermometer through the side of the burger into the centre — it should read 160°F (71°C). If the outside is browning too fast, reduce heat to medium and cover the pan for the last 2 minutes to help the centre heat through.
- Place each burger on a toasted bun, top with a generous spoonful of caramelized onions and a crisp lettuce leaf. Serve immediately while the feta is still warm and soft inside.4 leaves iceberg lettuce, 4 large hamburger buns
Notes
Storage: Cooked burgers keep in the fridge for up to 3 days in an airtight container. Reheat in a skillet over medium heat for 3-4 minutes per side — avoid the microwave, which makes the bun soggy and overheats the feta.
Make-ahead: Assemble and seal the raw stuffed patties up to 24 hours in advance. Stack between parchment paper sheets and refrigerate. Cold patties hold together better on the grill.
Freezer-friendly: Flash-freeze assembled raw patties on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Cook from frozen, adding 3-4 minutes per side. Keeps for up to 3 months.
Substitutions: Swap feta for crumbled goat cheese or blue cheese. Use ground turkey or lamb instead of beef — turkey needs a tablespoon of olive oil mixed in for moisture. Reduce cayenne to 1/2 teaspoon for a milder burger.
Pro tip: Wet your hands with cold water before shaping each patty. This prevents sticking and keeps the meat from warming up too fast, which makes a tighter seal.
Nutrition
Serving: 1servingCalories: 935kcalCarbohydrates: 30gProtein: 52gFat: 66gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 28gTrans Fat: 3gCholesterol: 211mgSodium: 1596mgPotassium: 820mgFiber: 2gSugar: 6gVitamin A: 727IUVitamin C: 11mgCalcium: 400mgIron: 7mg
How did this recipe turn out for you?Rate this Recipe !
