I enjoy making this recipe because it’s easy, flavorful, and feels indulgent without the carbs from a bun. The feta adds a tangy richness that blends beautifully with the beef, while the tomato cream sauce is creamy, savory, and full of personality. I also love that I can customize the recipe by swapping meats, cheeses, or herbs to suit my taste.
Ingredients
(Hint: Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef (or ground turkey/chicken) 4 ounces feta cheese (or goat cheese/ricotta) 1 large egg 1 medium chopped onion (or scallions) 2 cloves minced garlic 1 teaspoon dried oregano (or basil) 1 teaspoon salt 1/2 teaspoon pepper 1 cup heavy cream (or half-and-half) 2 tablespoons tomato paste (or tomato sauce) 1 teaspoon smoked paprika (or regular paprika) 1/4 cup fresh parsley (or basil) 1/4 cup feta crumbles (optional, for garnish)
Directions
In a large bowl, I gently mix together the ground beef, crumbled feta, egg, chopped onion, minced garlic, oregano, salt, and pepper. I make sure not to overmix to keep the patties tender.
I divide the mixture into 4 equal portions and shape each into a patty about 1 inch thick.
I heat olive oil in a skillet over medium-high heat, then cook the patties for 4–5 minutes per side until browned and cooked through. I remove them from the skillet and cover to keep them warm.
I lower the heat, add minced garlic to the skillet, and sauté until fragrant.
I stir in the tomato paste and cook for 1 minute, then pour in the heavy cream while stirring.
I mix in the crumbled feta and smoked paprika, letting the sauce thicken, and season with salt and pepper to taste.
I return the cooked patties to the skillet, spoon the sauce over them, and heat for 1–2 more minutes. I plate the burgers, drizzle with extra sauce if desired, and garnish with fresh parsley and feta crumbles.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
I like swapping ground turkey or chicken for a lighter version, or using goat cheese instead of feta for a creamier texture. I’ve also added roasted red peppers or sun-dried tomatoes to the sauce for extra depth. For a spicier kick, I sprinkle in crushed red pepper flakes.
Storage/reheating
I store leftover patties and sauce separately in airtight containers in the refrigerator for up to 2 days. To reheat, I gently warm the patties and sauce in a skillet over low heat to preserve the creaminess.
FAQs
Can I make these burgers without feta?
Yes, I’ve made them with goat cheese, ricotta, or even cream cheese for a different flavor profile.
Can I prepare the sauce ahead of time?
Absolutely. I can make the tomato cream sauce while the patties cook or even ahead of time and reheat before serving.
Can I freeze the burgers?
Yes, I freeze the cooked patties without sauce. I thaw them overnight in the fridge and reheat in a skillet with fresh sauce.
Can I make these dairy-free?
Yes, I omit the feta and use a dairy-free cheese or simply enjoy the tomato cream sauce on its own.
Can I serve these with a side?
I love pairing them with roasted vegetables, cauliflower mash, or a fresh green salad for a complete keto-friendly meal.
Conclusion
I find these Keto Feta Burgers with Tomato Cream to be a quick, satisfying, and flavor-packed meal. The combination of juicy meat, tangy feta, and creamy tomato sauce makes each bite irresistible. They’re perfect for a low-carb dinner that feels indulgent yet wholesome.
The best Keto Feta Burgers with Tomato Cream featuring tender beef patties, tangy feta, and rich, savory tomato cream sauce
Author:Emma
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Mediterranean-Inspired
Diet:Gluten Free
Ingredients
1 pound ground beef (or ground turkey/chicken for a lighter option)
4 ounces feta cheese (crumbled; goat cheese or ricotta can substitute)
1 large egg
1 medium onion, finely chopped (or scallions for milder flavor)
2 cloves garlic, minced
1 teaspoon dried oregano (or basil)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil (for cooking)
1 cup heavy cream (or half-and-half for lighter option)
2 tablespoons tomato paste (or slightly less tomato sauce)
1 teaspoon smoked paprika (or regular paprika)
1/4 cup fresh parsley, chopped
1/4 cup feta crumbles (optional garnish)
Instructions
Prepare the Burger Mixture:
In a large bowl, gently combine ground beef, feta, egg, chopped onion, minced garlic, oregano, salt, and pepper. Mix just until combined—do not overmix.
Shape the Patties:
Divide the mixture into 4 equal portions and form into patties about 1 inch thick.
Cook the Burgers:
Heat olive oil in a skillet over medium-high heat. Cook patties for 4–5 minutes per side, or until fully cooked and nicely browned. Remove and cover to keep warm.
Start the Sauce:
Reduce heat to medium. Add a small amount of garlic to the same skillet and sauté until fragrant (about 30 seconds).
Build the Tomato Cream:
Stir in tomato paste and cook for 1 minute. Slowly pour in the heavy cream while stirring to create a smooth sauce.
Finish the Sauce:
Add smoked paprika and feta crumbles. Simmer gently until the sauce thickens. Season with salt and pepper to taste.
Combine and Serve:
Return patties to the skillet and spoon sauce over them. Heat for 1–2 minutes. Garnish with fresh parsley and extra feta before serving.
Notes
For extra richness, add a tablespoon of butter to the sauce.
Serve over cauliflower mash, zucchini noodles, or sautéed greens for a complete keto meal.
These burgers are meal-prep friendly and reheat well.
For dairy-free, omit feta and use coconut cream instead of heavy cream (note: flavor will change slightly).
