Keto Feta Burgers With Tomato Cream Sauce
These juicy Keto Feta Burgers with Tomato Cream Sauce have become my family’s favorite low-carb dinner option! The rich tanginess of feta cheese mixed into tender beef patties, smothered in a velvety tomato cream sauce – trust me, you won’t even miss the bun.
When I’m looking for a keto-friendly meal that still delivers big on flavor, this recipe is my go-to solution. I’ve experimented with countless burger variations over the years, but there’s something magical about how the feta cheese melts slightly within the patties, creating pockets of tangy goodness that perfectly complement the rich tomato cream sauce.
What I love most about this dish is its versatility. You can serve these flavorful patties with cauliflower rice, over zucchini noodles, or alongside a simple green salad for a complete low-carb meal. At just 3 net carbs per serving, you might even treat yourself to seconds!
Pro tip: Don’t overmix the meat when incorporating the feta – you want distinct pockets of cheese throughout each patty for the best flavor experience.
Key Ingredients
The secret to these incredible keto burgers lies in the quality of your ingredients. I’ve found that using 80/20 ground beef provides the perfect fat content for juicy, flavorful patties. The feta cheese adds both moisture and a tangy flavor profile that elevates these burgers beyond your standard fare.
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground beef | 2 lbs | 80/20 fat content recommended |
| Feta cheese | 4 oz | Crumbled |
| Egg | 1 | Helps bind the patties |
| Fresh chopped basil | 2 tbsp | Adds brightness |
| Minced garlic | 2 tsp | Fresh preferred over powder |
| Beef stock | 2 tbsp | For deglazing the pan |
| Heavy whipping cream | 1 cup | Creates silky sauce texture |
| Italian seasoning | 1 tsp | Dried herb blend |
| Chopped green onions | 1/4 cup | Plus extra for garnish |
| Tomato paste | 2 tbsp | Concentrates tomato flavor |
| Salt and pepper | To taste | Season according to preference |
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy
Before we dive into the cooking process, I always recommend gathering all ingredients and doing your prep work in advance. Chop the basil and green onions, crumble the feta if it isn’t already, and have your seasonings ready. This simple preparation makes the cooking process much smoother and more enjoyable.
Step-by-Step Cooking Instructions
The beauty of these Keto Feta Burgers lies not just in their flavor but also in how straightforward they are to prepare. Let me walk you through my process for creating these delicious low-carb patties with their luxurious tomato cream sauce.
Preparing the Burger Patties
- In a large mixing bowl, I combine the ground beef, egg, crumbled feta cheese, freshly chopped basil, and minced garlic. I season generously with salt and pepper, as the feta already brings some saltiness to the mix.
- Using clean hands (my preferred method), I gently mix everything together until just combined. Pro tip: Avoid overworking the meat, as this can make your burgers tough rather than tender.
- I divide the mixture into 14 equal-sized portions and form them into mini patties about 2-3 inches in diameter. Making smaller patties ensures they cook quickly and evenly, plus they’re perfect for portion control.
- Next, I heat a large skillet over medium-high heat. No need to add oil as the fat from the beef will render during cooking.
- Once the skillet is hot, I carefully place the patties in the pan, making sure not to overcrowd them. Depending on your skillet size, you’ll likely need to cook them in 2-3 batches.
- I cook each patty for about 3-4 minutes per side for medium doneness. If you prefer your burgers more well-done, add an extra minute per side.
Creating the Tomato Cream Sauce
- After removing all the cooked patties and setting them aside on a warm plate, I drain most of the excess grease from the skillet, leaving just a thin layer.
- With the skillet still hot, I reduce the heat to medium and add the beef stock to deglaze the pan. Using a wooden spoon, I scrape up all those flavorful browned bits from the bottom – this is where so much flavor hides!
- Once the pan is deglazed, I whisk in the heavy whipping cream, Italian seasoning, chopped green onions, and tomato paste until well combined. This creates a beautiful pink sauce that smells absolutely divine.
- I allow the sauce to simmer gently for about 3-5 minutes, stirring occasionally, until it begins to thicken to a rich, velvety consistency. I taste and adjust the seasonings with salt and pepper as needed.
- Finally, I return those delicious feta-studded patties to the skillet, gently nestling them into the sauce. I let them simmer for just another minute or two, allowing the flavors to meld together perfectly.
Serving Suggestions & Variations
When it’s time to serve these delicious Keto Feta Burgers, I like to spoon extra sauce over the patties and finish with a sprinkle of freshly chopped green onions for color and bright flavor. The presentation is restaurant-worthy, but the effort is weeknight-friendly!
My favorite way to enjoy these burgers is alongside a simple side of buttery cauliflower mash, which soaks up that incredible tomato cream sauce beautifully. For a lighter option, try serving them over zucchini noodles or with a crisp side salad dressed with olive oil and lemon juice.
These patties are incredibly versatile. Sometimes I serve two mini patties as an appetizer before a lighter main course, or I make them into four larger patties for a more substantial dinner. The leftovers also heat up wonderfully the next day, making this recipe perfect for meal prep. I often make a double batch and enjoy the patties for lunch throughout the week.
Pro tip: If you’re planning to store leftovers, keep the sauce and patties separate until reheating. This prevents the burgers from becoming soggy and allows you to adjust the sauce consistency if needed.
Variations to Try
While I love the recipe as written, I occasionally make these variations depending on what I have on hand:
- Mediterranean Style: Add 1 tablespoon of chopped kalamata olives to the meat mixture and garnish with fresh dill instead of green onions.
- Spicy Version: Mix in 1/2 teaspoon of red pepper flakes to the burger mixture and add a dash of cayenne to the sauce for some heat.
- Herb Upgrade: When basil is plentiful in my garden, I increase it to 3 tablespoons and add an extra tablespoon of chopped fresh oregano.
Remember, each variation may slightly affect the carb count, but they all stay firmly in keto-friendly territory.
Frequently Asked Questions
Can I substitute ground turkey for the beef?
Absolutely! Ground turkey works beautifully in this recipe, though I recommend using turkey that’s not too lean (93/7 is ideal) to maintain juiciness. You might also want to add an extra teaspoon of beef stock to the meat mixture for added flavor depth.
How can I thicken the sauce further if needed?
If your sauce isn’t thickening to your liking, simmer it for a few additional minutes. For an even thicker sauce, you can add 1/4 teaspoon of xanthan gum (keto-friendly thickener) by sprinkling it over the sauce while whisking constantly.
Is this recipe freezer-friendly?
Yes! I often freeze the cooked patties (without the sauce) for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and make a fresh batch of the sauce. This cuts down significantly on preparation time for future meals.
Can I use dried basil instead of fresh?
While fresh basil provides the best flavor, you can substitute with 2 teaspoons of dried basil in a pinch. The flavor profile will be slightly different but still delicious.
What’s the best way to reheat leftovers?
For best results, reheat the sauce gently in a skillet over medium-low heat until warm, then add the patties and heat through for about 2-3 minutes. Avoid microwaving if possible, as it can make the patties tough.
Keto Feta Burgers with Tomato Cream Sauce
Ingredients
- 2 lbs ground beef 80/20 fat content recommended
- 4 oz feta cheese crumbled
- 1 egg
- 2 tbsp fresh chopped basil
- 2 tsp minced garlic fresh preferred
- 2 tbsp beef stock
- 1 cup heavy whipping cream
- 1 tsp Italian seasoning
- 1/4 cup chopped green onions plus extra for garnish
- 2 tbsp tomato paste
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine ground beef, egg, crumbled feta, basil, garlic, salt, and pepper. Mix gently until just combined—avoid overmixing.
- Divide mixture into 14 mini patties (2–3 inches in diameter).
- Heat a large skillet over medium-high heat. Cook patties in batches for 3–4 minutes per side, or until cooked to desired doneness. Set aside and keep warm.
- Drain excess grease from the skillet, leaving a thin layer.
- Lower heat to medium. Add beef stock to deglaze the pan, scraping up the browned bits.
- Whisk in heavy cream, tomato paste, Italian seasoning, and green onions. Simmer for 3–5 minutes until thickened. Season to taste.
- Return patties to skillet and simmer for 1–2 minutes to meld flavors.
- Serve with extra sauce and garnish with chopped green onions.
I made this, but changed it, as I do with all recipes. I used ground lamb, instead of beef. It combined well with the feta and other ingredients in the recipe. I also added chopped red onions to the burgers. 2bponds of lamb, made 6 large patties. I didn’t have beef stock to deglaze pan, so I used a splash of red wine. Otherwise I followed this recipe for the sauce, only adding some chopped sun-dried tomatoes.
The patties were very filling and the sauce was phenomenal! 3 meals for my husband and I, but wouldn’t hesitate to serve this to guests. Low carb too!
That sounds amazing! I love how you made the recipe your own with the ground lamb and feta—it must’ve added such a great flavor combo. It’s great that you got multiple meals out of it, and the fact that it’s low carb makes it even better. I’m sure your husband must have loved it!