• H.

Burger with Creamy Tomatoes

The history of the hamburger traverses a juicy series of claims and rivalries. In 1855 at the Seymour Fair in Wisconsin, a concessions cook served a meatball between two cuts of bread and named the dish after Hamburg steak. In Hamburg, New York in 1885, a sandwich stand worker responsible for making sausage-dogs ran out of pork sausage, so he replaced it with cuts of beef. In 1900, a Connecticut lunch wagon chef served beef trimmings in between two toasted bread slices after running out of steaks; this cook also claimed the name of her dish was later declared by sailors in Hamburg, not by her. There are so many claims to this dinky little invention that I actually can't list them all here.

Prep: 15 min | Cooking: 15 min | Total: 30 min

Makes 4 burgers


  • Feta cheese (3/4 cup)

  • Olive oil (2 tbsp)

  • Plain Greek yogurt (1/2 cup)

  • Garlic powder (2 tsp)

  • Lime juice (2 tsp)

  • Dried lemon zest or peel powder (1 tsp)

  • Beef patties (4 patties or about 1.25 lb. of ground beef)

  • Lettuce (desired amount per burger)

  • Onions, ringed (about one medium onion)

  • Tomatoes, diced (1 1/2 cup; about 1/3 cup per burger)


  1. Preheat grill to medium-high.

  2. In a food processor, combine feta cheese, olive oil, yogurt, garlic, lime juice, and lemon zest. Blend until smooth, then transfer to refrigerator.

  3. Grill beef patties, about 6 minutes on each side, or until pink in center is mostly gone. Melt a slice of cheese on each patty, then remove from grill. Place lettuce and/or onions on bottom bun, then patty, then tomatoes. Drizzle cream sauce over tomatoes and close the burger. Serve.

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