These burgers have great flavour and are delicious with their creamy tomato gravy.  Delicious from a frying pan but perfect for barbecue weather, too.  Recipe adapted from


 Hamburger patties

  • 1½ lbs ground beef (or ground turkey)
  • 1 egg
  • 3 oz. (or a little more than ½ cup, or 9 tbsp) crumbled feta cheese
  • 1 tsp salt (or to taste)
  • ¼ tsp ground black pepper (I added more for flavour)
  • 4 tbsp fresh parsley, finely chopped (or 1.5 tbsp dried parsley flakes)

For frying in pan:

  • 1 tbsp olive oil
  • 1 tbsp butter


  • ¾ cup heavy whipping cream
  • 2 tbsp fresh parsley, coarsely chopped (I used 0.5 tbsp dried parsley flakes)
  • 2 tbsp tomato paste
  • salt and pepper


  • Add all ingredients for the hamburgers to a large bowl. Blend it using a spoon or your clean hands. Form eight patties.
  • Add butter and olive oil to a large frying pan. Fry over medium-high heat for at least 10 minutes or until the patties have turned brown and juices run clear. Flip them a few times for even cooking. Alternatively, use barbeque for these burgers. They are a bit crumbly so make sure barbeque grill is oiled.
  • In a small bowl, whisk together the tomato paste and cream. Add this mixture to the pan when the patties are almost done. Stir and let simmer for a few minutes. Add salt and pepper to taste. (If barbecuing, simmer gravy down in a pan for about 5-10 minutes, depending on desired thickness. Pour over patties.)


Makes 8 servings (small-ish patties).  Count each serving (1 patty + 1/8 gravy mixture) as 2.5 protein (group 6) and 2.5 fat (group 7) if frying. If barbecuing, count 1 patty + 1/8 gravy as 2.5 protein (group 6) and 1.5 fat (group 7).