Beef Burgers with Feta, Cucumber, Avocado and Tomatoes

Beef Burgers with Feta, Cucumber, Avocado and Tomatoes
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Recipe for Beef Burgers with Feta, Cucumber, Avocado and Tomatoes - a unique take on the burger concept by Sally Sampson author of Recipe of the Week: Burgers.


  • 1/2 cup crumbled feta cheese
  • 1/2 English cucumber, diced
  • 1 perfectly ripe avocado
  • 1 beefsteak tomato, cored and diced
  • 1 tablespoon fresh oregano leaves
  • 1 tablespoon olive oil
  • juice of 1 lemon
  • 1 1/2 to 1 3/4 pounds ground beef chuck
  • 1 teaspoon kosher salt
  • 1/2 to 1 teaspoon freshly ground black pepper


  1. Place the feta, cucumber, avocado, tomato, oregano, olive oil and lemon juice in a small bowl and mix to combine.  Set aside.
  2. Place the beef on a work surface and divide into 4 balls of equal size.  Form each into a patty about 3/4 to 1 inch thick, tossing it back and forth between your hands.  To ensure more even cooking, make a 1/2-inch indentation with your thumb in the center of the burger.  Handle the patties as little as possible, do not work more than necessary.
  3. Prepare a grill to medium-high heat.  When the coals are glowing red, after 15 to 20 minutes, cover with the grate.  Brush the grate with oil.  When the coals are covered with a pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.
  4. Sprinkle both sides of the burgers with salt and pepper.  Place the burgers on the grate and grill until well seared on both sides, about 5 minutes for medium-rare or 6 minutes for medium.  Transfer to buns or a serving platter and serve immediately topped with equal amounts of the feta mixture.
  5. Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking, add the burgers to the dry pan.  Cook until well seared on both sides, 8 to 10 minutes for medium rare or 10 to 12 minutes for medium.