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Double-decker feta burgers recipe


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  • Ingredients
  • Meat and poultry
  • Beef

Two minced beef burger patties sealed together with a savoury feta cheese surprise in the centre. Barbecue goes gourmet taste, without the gourmet fuss! Serve with chips and barbecued asparagus or salad and let your taste buds enjoy this double-decker burger bus ride!

64 people made this

IngredientsServes: 4

  • 450g lean minced beef
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon dried parsley
  • salt and ground black pepper to taste
  • 260g crumbled feta cheese

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Preheat an outdoor barbecue for medium heat, and lightly oil the grate.
  2. In a large bowl knead together the minced beef, Worcestershire sauce, parsley, salt and pepper. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 65g of feta cheese onto each of four of the patties. Top each of these patties with feta cheese with one of the patties without; press the edges together to seal the cheese into the centre.
  3. Cook on the preheated barbecue until the burgers are cooked to your desired degree of doneness (up to 7 to 8 minutes per side for well done). An instant read thermometer inserted into the centre should read 70 degrees C.

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Reviews & ratingsAverage global rating:(78)

Reviews in English (45)

by danni

These are so delicious. I added some chopped green olives to the feta and it tasted like a burger from my favorite greek diner. I know the combo sounds weird but it's a must try if you like green olives. Thanks for sharing this. New, different and so easy.-17 Nov 2008


31 Healthy Summer Dinner Recipes That Will Love Your Family!

Looking for a healthy but quick and easy dinner on summer days? These delicious summer dinner recipes are light and always simple ideas that your family will love. These recipes are made with a few ingredients and are ready in 30 minutes or less.
These summer days we are often lazy and tired due to busy work and heat. We are getting a lot of sweat from our body, in which case we need some simple food that makes us comfortable and satisfied. At the end of the day in the summer season, we want a light and quick dinner to make us happy and try not to spend a lot of time in the kitchen. Here are the recipes or meals for this summer dinner that your family or guests will love, even your kids!
On the other hand, on summer days we like to eat simple food like salad, pasta recipe or grilled recipe, skewer recipe, etc. to enjoy any weeknight dinner or weekly holiday or any holiday. Here you can find a few grilled, skewer, pasta, salad recipes, and another healthy meal that makes you full on a hot summer day. So let’s jump into these recipes and enjoy!


Vegan Recipes

Discover a wide selection of delicious vegan recipes with your favorite Violife products. Select one that suits your mood by using the filters below.

You don’t have to be vegan to enjoy these delicious recipes. You might want to add more veggies into your diet, or perhaps you’re looking to reduce your meat intake. Whatever your reasons, at Violife we have put together a wide variety of vegan recipes with your favourite products, which are good for you and the planet. They are simple and easy to make and most of all they are for everyone to enjoy - vegans, vegetarians and the whole family!

From crispy salads, juicy veggie burgers and simple veggie sandwiches to Christmas trifles and party popsicles there is a huge collection of sweet and savory vegan recipes to choose from for every occasion. Bon Appétit!

Our recipe section is constantly updated with fresh ideas from our Violife Chefs team so check back soon!


10 Ways to Seriously Upgrade Purchased Veggie Burgers

When a backyard barbecue ensues and traditional burgers and hot dogs are the stars of the show, vegetarians are often subjected to veggie burgers. It’s not that there is anything particularly wrong with this modern creation — veggie burgers just need some dressing up. Here’s how we do it with considerable success.

Any Veggie Burger Will Do

Regardless of the veggie burgers you choose, what they tend to lack most is flavor and texture. That’s actually a positive thing when you’re looking to upgrade them, as that really just means that the sky is the limit in terms of ingredients you can add to up the excitement level.

1. Top it with potato chips.

Pile a big handful of potato chips onto your burger, crushing them down a bit with the top of the bun, and be prepared for salty, crunchy goodness with each and every bite.

2. Parm it up.

Chicken parm, eggplant parm — what isn’t better when turned into a parm? Top the patty with a couple of spoonfuls of jarred marinara sauce, sprinkle over some shredded mozzarella, and stick it under the broiler for a minute or two until the cheese melts. Enjoy it on a bun or with a side of pasta.

3. Add a fried egg.

Make that veggie burger extra hefty and satisfying by topping it with a fried egg before sliding it onto a bun. Runny yolk optional, but highly recommended.

4. Go for a pretzel bun.

Leave the veggie burger as is and work with the bun instead. A pretzel bun is much more interesting than your standard bun.

5. Chop it up for a salad.

Reverse the situation and make the veggie burger the topping itself. Chop a veggie burger and sprinkle it over any salad to add protein and extra fiber.

6. Go double-decker with a portobello.

Grill a portobello mushroom while you grill your veggie burger and pile them high on a bun to make it a double-decker situation.

7. Stuff it with cheese.

Cheese improves everything, including purchased veggie burgers. Slice the patty in half crosswise and fill it with you choice of cheese, like shredded cheddar or crumbled feta. Then grill the patty so the cheese melts into a gooey layer.

8. Top it with avocado.

Avocado adds creamy contrast to an often dense veggie burger. Mash some on top or simply layer on some slices before closing the bun and biting in.

9. Coat it with panko and fry it.

Bread the veggie burger and fry it. Lightly whisk one egg in a shallow dish dip the patty in the egg, and then evenly coat it with panko breadcrumbs fry it in a skillet with a little vegetable oil until golden-brown and crispy.

10. Glaze it with teriyaki sauce or red pepper jelly.

While you’re grilling your veggie burger, brush teriyaki sauce or red pepper jelly on it. The burger will absorb the flavorful condiment, and the outside will get nice and caramelized.

Senior Contributing Food Editor

Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.


The Best Bob’s Burgers Specials

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We watched every episode of Bob’s Burgers on Netflix so you didn’t have to in order to find Bob’s best daily specials. Take our suggestions or interpret the specials as you wish. If you’re into making your own burgers, here’s an easy recipe.

New Bacon-ings
The only thing we know about this one is that it “comes with bacon.” Fry up a few slices of bacon to put on top of your burger. Your New Years Resolution was to eat more bacon, right?
Season 1, episode 1: “Human Flesh”

Never Been Feta/Foot Feta-Ish
Call it what you want, but don’t forget the feta. Make it Mediterranean-style with roasted peppers and onions.
Season 1, episode 2: “Crawl Space”

Tunami
Ever tried a tuna burger? Neither have we, but here’s a recipe.
Season 1, episode 2: “Crawl Space”

Mission A-Corn-Plished
According to the board, this one comes with corn salsa. So make it Tex-Mex with this corn salad, salsa and avocado. Or just have some corn on the side, we don’t care.
Season 1, episode 3: “Sacred Cow”

Rest in Peas
Comes with snap peas and carrots. Incorporate frozen peas and carrots into your homemade burger, or serve them on the side for a serving of veggies.
Season 1, episode 3: “Sacred Cow”

Fig-eta Bout It
Not sure how figs would work with red meat, but it’s worth a try. (How many of these did you actually sell, Bob??) Pair dried figs with goat cheese and prosciutto to top a beef or turkey burger.
Season 1, episode 4: “Sexy Dance Fight”

The Roquefort Flies
Roquefort + meat is a match made in heaven, seriously. Copy The Spotted Pig‘s version and serve on a brioche bun with rosemary fries on the side. *Foodgasm ensues*
Season 1, episode 4: “Sexy Dance Fight”

Thank God It’s Fried Egg
Pump up the protein with a fried egg. Guaranteed to satisfy your drunchies or cure a hangover. Don’t forget the runny yolk.
Season 1, episode 6: “Sheesh! Cab, Bob?”

The Sound and the Curry
Mix curry powder into your hamburger meat or top a premade burger with curry sauce.
Season 1, episode 10: “Burger Wars”

Take Me Out to the Burger
Pay tribute to America’s pastime with a cheeseburger (American cheese, of course) with peanuts and Cracker Jacks on the side.
Season 1, episode 13: “Torpedo”

It’s Fun to Eat at the rYeMCA
Serve it on rye with mustard, cheese and avocado. Then do the YMCA dance.
Season 2, episode 6: “Dr. Yap”

If Looks Could Kale
Pay tribute to everyone’s favorite leafy green by adding pan-fried kale or kale chips. Make it diet-friendly or whatever with a turkey or black bean burger, if that’s your thing.
Season 2, episode 7: “Moody Foodie”

Little Swiss Sunshine
Apparently this comes with a buttered bun, which is a game-changer. Melt some butter on a griddle or a skillet and toast your buns for a minute or two, then top the burger with a slice or two of Swiss.
Season 2, episode 7: “Moody Foodie”

Poutine-On the Ritz
Top your burger with everyone’s favorite Canadian specialty, poutine. Fries + gravy + cheese curds on a burger? Marry me.
Season 2, episode 8: “Beefsquatch”

Don’t Give Me No Chive
Not served with chives, because you didn’t ask for them. Top this one with whatever the hell you want, as long as it’s not chives.
Season 3, episode 7: “Tina-Rannosaurus Wrecks”

Home For the Challah Days
Channel your inner NJB by putting your burger between two slices of challah bread. Skip the cheese and bacon.
Season 3, episode 9: “God Rest Ye Merry Gentle-Mannequins”

Fifth Day of Christmas
Five golden rings! Top your burger with 5 golden, crispy onion rings.
Season 3, episode 9: “God Rest Ye Merry Gentle-Mannequins”

Freedom of Choys
Sauté some bok choy to put on top of your burger and serve with soy sauce.
Season 3, episode 11: “Nude Beach”

Mushroom With a View
Top your burger with sautéed mushrooms and onions and a slice of cheese. Apparently this one is a double decker, so you get two patties!
Season 3, episode 12: “Broadcast Wagstaff School News”

Don’t You Four Cheddar Bout Me
Comes with four types of cheddar, if you can handle it. Sharp, extra-sharp, mild and that freaky orange one.
Season 3, episode 14: “Lindapendent Woman”

I Know Why the Cajun Burger Sings
Throw some cajun spices into your burger meat. Top with onion and hot sauce.
Season 3, episode 16: “Topsy”


Burgers . so many options!

Tuck grilled burger inside a round of pita bread and fill with herbed Feta cheese, sliced olives of choice and sautéed onions.

Euro Burger

Top bison patty with a thin slice of ham, followed by Swiss cheese and Dijon mustard

Omelet Burger

Mound patty with diced ham, sharp cheddar cheese, mushrooms and peppers and enjoy nestled on a toasted English muffin.

Brie Burger

Layer sliced granny smith apples topped with herb crusted Brie and just a dollop of your favorite mustard and warm to melt cheese.

Nacho Burger

Top a crisp tostada shell with burger patty, shredded cheddar cheese, green chills, your favorite salsa and sour cream.

Aloha Burger

Top the burger with grilled fresh pineapple and smoked Gruyere cheese. yum!

Top off the burger with a dollop of chunky blue cheese dressing, sliced tomato, a leaf of endive all nestled on a flaky croissant.

Mama Mia Burger

Top burger with pepperoni, sautéed peppers, mozzarella cheese, cheddar cheese and marinara sauce and serve on your favorite focaccia.

Pesto Burger

Top off the burger with cooked spinach, mozzarella cheese and your favorite pesto sauce.

A hearty handful of burger topped with baked beans, bacon and chili sauce served up on thick sliced wheat bread.

Stir-Fry Burger

Stir up your appetite with this burger topped with stir-fried pea pods, sprouts, broccoli and peppers. Toss in a zing of soy sauce and serve on toasted sesame seed bun.

Welsh Rarebit Burger

Serve this burger open-faced on toasted French bread and top it with melted cheddar cheese sauce and crisp bacon strips.

Double Decker

For each serving create two thin patties and tuck cheddar cheese and pizza sauce in between and cook.


Burger recipes

Discover our best burger recipes, with everything you'll ever need to put inside a bun, from juicy beef patties, to miso, chicken, turkey and veggie burgers.

Mexican chicken burger

Ready in under 20 minutes, this burger with spiced chipotle chicken breast, in toasted brioche with guacamole, makes for a satisfying weeknight treat for one

Turkey, courgetti & feta burgers

Turkey mince, spiralized courgette, feta and mint give these burgers a healthier profile. Serve with a peppery rocket and sweet cherry tomato salad

Lamb kebab burger

Jazz up a shop-bought lamb burger with garlic mayo, gherkins and chilli for a hot and spicy twist. Perfect for lazy summer weekends

15-minute chicken & halloumi burgers

Struggle to find dishes to cook that take very little time but the whole family will love? Look no further than these chicken and halloumi burgers

The big double cheeseburger & secret sauce

Forget the takeaway and make homemade cheeseburgers – double decker versions. With gherkins, crisp lettuce and a secret sauce, they take some beating

Nacho cheeseburger

Pile up burgers with cheese, guacamole, chipotle, salsa and nachos for a fiery and zingy twist on a cheeseburger. The nachos give added crunch

Swedish meatball burgers

Love Swedish meatballs? Here we’ve transformed them into a burger that kids will adore – choose beef or pork mince, the flavours will be the same

Green burgers

This vegetarian burger recipe can be frozen, letting you get ahead on busy days. It's craftily packed with spinach - one of the trickier veg to get into kids!

Miso burgers with mint & pomegranate slaw

If you're after some healthy vegetarian burgers look no further than these, made with chickpeas plus a delicious mint and pomegranate slaw on the side

Veggie Indian burger

Add Indian flavours to veggie burgers with raita, mango chutney, coriander and Bombay mix for a fruity and crunchy twist. They're perfect for summer dining

Prawn & salmon burgers with spicy mayo

These prawn and salmon burgers are not only fabulously tasty, they're healthy too, being rich in omega-3. Make them for the family in just 25 minutes

Bhaji burger

We've combined two of our favourite recipes to make a bhaji in a bun. Serve with mango chutney and a fluffy brioche bun

Chicken katsu curry burger

Your favourite Japanese curry in burger form: this indulgent treat is a relaxed spin on traditional flavours, with a katsu curry mayonnaise to top the panko-coated chicken patty

Beef & red pepper burgers

Pack your patties with extra vegetables - carrot and roasted pepper - to boost flavour and up your veggie intake

5-a-day burger

A burger that combines all five of your 5-a-day? It's real and really tasty! Vegetarians have never had it so good


Sandwich recipes with health benefits

Prepare a work-friendly packed lunch sarnie with added health benefits, including low-calorie, low-fat, calcium-rich and omega-3-rich options.

Shop-bought sandwiches can be high in fat, salt and sugar, so making your own allows you to create healthier options. Ready-made sandwiches can contain high-fat cheese and dressing or sugary chutney, making some high street choices as calorific as burgers.

Our sandwich recipes are packed nutritious ingredients and feature slow-release energy from lean protein, fish rich in omega-3 and filling beans. When it comes to bread, some shop-bought loaves can be high in salt, so keep an eye on portion sizes. Always go for a fibre-rich loaf rather than refined white bread. Along with thin-cut wholemeal bread, we’ve used wholemeal and seed wraps and pitta, but crispy lettuce also makes a great wrap and is gluten-free.

Healthy veggie olive wraps with mustard vinaigrette

Key benefits: Low-fat, calcium-rich, fibre-rich, source of vit C, source of folate, 3 of 5-a-day

Low-fat herby chicken gyros

Key benefits: 3 of 5-a-day, low-calorie, low-fat

Low-calorie BLT

Key benefits: Source of folate and fibre, low-calorie, 3 of 5-a-day

Omega-3-rich lemony salmon & lettuce wraps

Key benefits: low-fat, low-calorie, source of calcium, folate, omega-3 and fibre, 2 of 5-a-day

Calcium-rich feta toast with minty beans

Key benefits: 2 of 5-a-day, source of folate, calcium and fibre


'A Super Upsetting Cookbook About Sandwiches' Is a Tasty Break From Tradition

Somewhere between Betty Crocker and David Chang, we seem to have lost track of the fun of food. Restaurants these days have to be "of the moment" instead of welcoming ingredients are "on trend" instead of delicious.

The 30 Most Exciting Cookbooks of Summer

But if you ask people why they love food—cooking it, eating it, writing about it—the answer almost always has something to do with joy. Food brings people together, we piously intone (while furiously clicking on a blog post titled "Sorry, the Barbecue You Like Doesn't Count as Barbecue"). Cooking is love, we cry (while rolling our eyes at "15 Things Servers Should Never Say"). Where's the hospitality? Where's the fun?

New York chef Tyler Kord's new cookbook, A Super Upsetting Cookbook About Sandwiches, on the other hand, is a very purposeful break from both jaded skepticism and overwrought culinary hand-wringing. Kord is the chef and co-owner of No. 7 Sub and the mind behind the mini sandwich empire's notoriously nonconformist creations (like his signature, beloved "double-decker tacos" stuffed with broccoli and feta). Kord's cookbook is "upsetting," I suppose, in that it's different from most cookbooks, a departure from the standard template. (Heartfelt intro followed by chapters of recipes grouped by course or season or ingredient, then appendices and a recipe index. Heat the oven to 350. Take care not to overmix. Serve immediately.)

Who decided that this language, this format has to be so serious and uniform? Who is on the central cookbook steering committee?

Kord's book is a welcome relief from the tired language of standard-issue cookbooks. From the start, Upsetting upends tradition. The intro, by Kord's friend/author Emma Straub, subverts the old Julia Child/MFK Fisher creation myth (move to France, fall in love with cooking) in bizarre and funny ways: "It was the summer of 1956, and we were living in a rural village in south France. Tyler and I would open a string of sandwich shops, all of them devoted to broccoli."

From there the book is a chatty sandwich diversion, and often very funny. Kord references Mitch Hedburg at one point, and his writing shares a dry tone similar to the late comedian's. Sandwiches are jokingly named "The #2 Best New Sandwich in America in 2012 According to the Huffington Post" and "That Time Chris Parnell Played Benedict Arnold on Drunk History the Sandwich." Recipe instructions include digressions on brunch and the price of sandwiches.

Upsetting can ramble from time to time—but hey, if you're looking for no-nonsense, you're probably the person whoɽ be upset by Kord's book. Interjections from editor Francis Lam add a light-hearted and slightly absurd meta-through line, which would seem contrived if his comments didn't give the book much-needed grounding. Almost as if to say, there are grownups here, we promise.

Kord has a self-deprecating charm that matches his subject matter. "When you're having company," he writes, "sometimes it's nicer to put food on plates because ɺ dinner party of sandwiches' sounds like a cry for help." But the humble sandwich is exactly what allows Kord to write with such levity. The whatever-tastes-good vibe of his creations (a meatloaf sandwich with pho mayonnaise and mint jelly, a chicken and black bean hummus sandwich with Fritos) carries over into the tone of his writing.

So Upsetting is a fun and funny read. But how's the food? The sandwiches as a whole, although a bit of effort to throw together, are amazing. In particular the Zucchini Parm—a gooey, crunchy, spicy mix of fried zucchini, mozzarella, onion purée, pickled jalapeños, and barbecue-flavored potato chips—is maybe one of the best sandwiches I have ever had. That combination might sound odd, but Kord explains it's a riff on an eggplant parmesan, with all the ingredients swapped out. As Kord explains: "While you know it's going to be good because you traded out the ingredients of something classic, and theoretically it's sound, it actually ends up transcending the original and making the angels in heaven punch each other in the mouth." Yum?

Basic Veggie Burgers

None of the components are terribly difficult, but these are restaurant recipes—and include sub-recipes upon sub-recipes. A couple of the dishes (the meatloaf comes to mind) are more of a loose outline than a strict prescription, suggesting the reader use whatever meat and vegetables is on hand. And the sub-recipes are often gems on their own—the grape jelly and Sriracha barbecue sauce that topped the meatloaf is a trick I won't forget, as is the blend of avocado and gorgonzola that topped one of the veggie burger sandwiches.

It's that willful, purposeful, taste-driven break with tradition that makes both Kord's sandwiches and his cookbook unique and delicious. "I am of a mind that anything can make a good sandwich as long as it is good food," he writes. Well, I am of a mind that anything can make a good cookbook as long as it is well written. Thankfully, A Super Upsetting Cookbook About Sandwiches includes both good food and good writing—even if neither look like what you're used to.


Controversies

Ammonia is being used in amounts to obtain an obligatory pH of 10 to remove E. coli and Salmonella the ammonia is classified as a ‘processing agent’ and is not included on the list of ingredients. According to the Washington Post, this technology-based approach to reducing the risk of bacteria has received widespread support from the industry’s harshest critics at organizations such as Safe Tables Our Priority and the Food Safety Institute for the Consumer Federation of America. Many experts point to the role of these processes in protecting the food supply against outbreaks such as the European E. Coli outbreak.

This ammonia-treated meat derivative contains defatted beef trimmings previously only used for pet food and rendered into cooking oil prior to the development of advanced safety and processing techniques. According to the New York Times, a study financed by Beef Products Inc., which makes the product they call “lean finely textured beef”, from fatty beef trimmings. The product is now being utilized with USDA approval in hamburgers of the American fast-food industry, grocery stores and the federal school lunch program, as its price is substantially lower and said it saves about $1 million a year in school lunch costs. Products treated in this manner have been subject to complaints of an ‘ammonia odor’ if the percentage of ammonia is too high, leading to adjustments of the percentage of ammonia used, which may affect the efficacy of the process. According to The New York Times, information obtained from both government and industry sources call into question effectiveness claims for the treatment in the school lunch program, these records show that since 2005, E. coli and salmonella pathogens have been found twice in Beef Products Inc. meat, which uses the process. The records include two consecutive incidents in August 2009 where two 27,000-pound batches were found to be contaminated. The contaminated product was removed before it could be distributed to students for consumption. That article and a similar one telling the story of a young woman paralyzed from eating one single E. coli-infected hamburger, produced by agribusiness giant Cargill, won a Pulitzer Prize for its author Michael Moss on Tuesday, April 13, 2010.


Watch the video: Tomato u0026 Feta Cheese Stuffed Burgers. Akis Petretzikis (January 2022).