Feta-Stuffed Burgers

Feta-Stuffed Burgers

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From: Diabetic Living Magazine

These cheese-stuffed burgers are served on English muffins instead of a bun and topped with a tomato relish instead of ketchup.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • Tomato-Basil Relish:
  • 2 chopped Roma tomatoes
  • ⅓ cup chopped seeded cucumber
  • 2 tablespoons thinly sliced green onion
  • 1 teaspoon red wine vinegar
  • 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
  • ⅛ teaspoon black pepper
  • Feta-Stuffed Burgers:
  • ¼ cup refrigerated or frozen egg product, thawed
  • 2 tablespoons water
  • ⅓ cup rolled oats
  • ¼ teaspoon black pepper
  • ⅛ teaspoon salt
  • 1 pound lean ground beef
  • 2 teaspoons Dijon-style mustard
  • ⅓ cup crumbled feta cheese
  • 3 English muffins, split and toasted
  • Fresh basil (optional)


  • Prep

  • Ready In

  1. To prepare the Tomato-Basil Relish: In a small bowl, stir together tomatoes, cucumber, green onion, vinegar, 1 Tablespoon basil, and ⅛ teaspoon pepper. Cover and chill for at least 4 hours or up to 24 hours.
  2. To prepare the Feta-Stuffed Burgers: In a bowl, stir together egg product and water. Stir in oats, ¼ teaspoon pepper, and salt. Add beef; mix well. Shape mixture into twelve ¼-inch-thick patties. Spread mustard on one side of 6 patties. Top with crumbled cheese. Place remaining patties on top of cheese, pressing edges to seal.
  3. For charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 12 to 14 minutes or until meat is done (160°F). (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)
  4. Serve patties on toasted English muffin halves. Top with Tomato-Basil Relish. If desired, garnish with fresh basil. Makes 6 burgers.

Nutrition information

  • Serving size: 1 burger
  • Per serving: 239 calories; 10 g fat(4 g sat); 18 g carbohydrates; 19 g protein; 55 mg cholesterol; 376 IU vitamin A; 6 mg vitamin C; 102 mg calcium; 3 mg iron; 353 mg sodium; 151 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2½ lean protein, 1 starch, ½ fat

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