These burgers are may families jam. In the summer, we make them on a near weekly basis. Combining the ground meat with egg, feta, almond flour (ground up almonds to make it easier that purchasing a bag), and Greek-inspired seasonings results in the juiciest and most flavorful burgers you’ll ever eat. Burgers can be surprisingly nutrient-dense if you start with high quality grass-fed ground beef. Red meat is a great source of protein, healthy fats, energizing B vitamins, and blood-building iron.
Adapted from: Run Fast. Eat Slow.
Yields: 4 Servings
- 1 egg
- 1/2 cup crumbled feta cheese
- 1/4 cup almond flour or almond meal (grind up some almonds in a food processor if your in a pinch)
- 1 tablespoon minced oregano
- 2 tsp. minced garlic
- 1 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound ground beef, venison, or turkey
- 4 whole wheat pitas or hamburger buns (see gluten-free substitute below), optional
- Preheat the grill to medium-high.
- In a large mixing bowl, combine the egg, feta, almond flour or meal, oregano, garlic, salt, and pepper.
- Add the meat and use your hands to combine, being careful not to overwork the meat. Form into 4 equal-size patties about 1 inch thick.
- Grill the burgers, flipping once, until a thermometer inserted in the center registers 160°F and the meat is no longer pink, 3 or 4 minutes per side. In the last minute, warm the pitas or buns on the grill (if using).
- Split the pitas or buns open, stuff each with a burger, and top (if desired) with a spoonful of hummus.
Note: For a gluten-free alternative to buns, serve the burgers between 2 slices of grilled eggplant rounds. Simply slice 1 large eggplant into 1-inch-thick slices, brush with olive oil, sprinkle with sea salt, and grill for 3 to 4 minutes per side.