recipe: delicious feta + sun-dried tomato burgers

While I was home in Philadelphia I picked up a new cookbook, Giada at Home. Rob and I have cooked extensively from Giada's other books (as well as from her recipes) and adore her. What I love about Giada's recipes is that you can follow them exact and they are delish or you can easily adapt them to create your own amazing dishes...which we did this evening.

In Giada at Home there is a turkey meatloaf recipe that looks fantastic -- but, it's way too hot here right now to turn the oven on. Our solution? Adapt the recipe and make hamburgers instead. Call it our early 4th of July cookout. The result? A tastey burger that seamlessly blends all flavors.

Note: I try to avoid eggs whenever possible, so I didn't use them as a binder in the recipe (I use olive oil instead). I think the burgers would hold together much better with egg and encourage you to use it if you'd like.

Delicious Feta + Sun-Dried Tomato Burgers


  • Approximately 1 lb. of ground beef
  • 2/3 jar of sun-dried tomatoes, chopped (Giada's sun-dried tomatos at Target are perfect!)
  • 1/2 cup Feta cheese crumbles
  • 1/3 cup breadcrumbs (we make our own from smashed bread and add in dried oregano and fresh basil; Italian style breadcrumbs from a U.S. grocery store will do the trick)
  • 2 tbsp olive oil (can be replaced with 1 egg)
  • Half a white onion, sliced thin
  • 4 buns
  • Salt, pepper to taste

Combine the sun-dried tomatoes, feta, bread crumbs, ground beef and about 2 tsp of salt in a large bowl. Mix well. Next, make four hamburger patties.

Heat a pan on medium heat with about 1 tbsp of oil. Note, these are delicate burgers and won't do well on a grill. In the meantime, slice the onion and get those cooking in a separate pan, also on medium heat with a little olive oil. I sprinkled some leftover breadcrumbs on the onions to give them a bit of bite.

Cook the burgers until done to your preference. Be careful when flipping them, particularly if you've used olive oil and not eggs to bind. Place on bun and top with onions. Enjoy!

We served our burgers with Insalta Caprese -- featuring basil from our own garden!