Keto Feta Burgers with Tomato Cream Sauce.

When people transition to a ketogenic lifestyle, they often worry that they are trading flavor for function. However, the Mediterranean approach to cooking—focusing on high-quality fats, fresh herbs, and bold cheeses—proves that low-carb eating can be incredibly rich. These keto feta burgers are a perfect example. By folding tangy feta cheese directly into the meat, you ensure every bite is juicy and seasoned from the inside out.

The real star of this dish, however, is the tomato cream sauce. Traditional burgers rely on sugary ketchups or heavy buns for moisture; here, we use a pan-reduction sauce made with heavy cream and sun-ripened tomatoes. It creates a silky, savory finish that pools around the meat, making a bun feel entirely unnecessary. This is a “knife and fork” burger that feels more like a bistro meal than fast food.

Ingredients

This recipe prioritizes whole, high-fat ingredients that provide satiety and deep flavor. Because there are no breadcrumbs or fillers, the quality of the beef and cheese will be the primary drivers of the taste.

The Feta Burgers

Ground Beef: 1 lb of 80/20 ground chuck. The higher fat content is essential for keto and keeps the burgers from drying out during searing.
Feta Cheese: ½ cup, crumbled. Use a sheep’s milk feta stored in brine if possible; it has a creamier texture and a sharper tang than the pre-crumbled dry varieties.
Fresh Garlic: 2 cloves, finely minced.
Dried Oregano: 1 teaspoon.¹ This provides that classic Mediterranean earthy note.
Salt and Black Pepper: To taste. (Note: Be conservative with the salt, as feta is naturally quite salty).
Olive Oil: 1 tablespoon for the pan.

The Tomato Cream Sauce

Heavy Cream: ½ cup. Use full-fat heavy whipping cream for the best reduction.
Tomato Paste: 1 tablespoon. This adds a concentrated umami punch without too many carbs.
Cherry Tomatoes: ½ cup, halved. These will blister and release their juices into the sauce.
Fresh Basil: A handful of leaves, torn or chiffonaded for finishing.
Beef Broth or Water: 2 tablespoons, just to deglaze the pan.

Instructions

The workflow for this recipe is efficient: you’ll sear the burgers first, then use the same pan to build the sauce, capturing all the flavorful browned bits (the fond) left behind by the meat.

Shape the patties

In a large mixing bowl, combine the ground beef, crumbled feta, minced garlic, and oregano. Use your hands to gently mix the ingredients until just combined. Overworking the meat can lead to a tough, dense burger, so stop as soon as the feta is evenly distributed. Form the mixture into four thick patties, pressing a small indentation into the center of each with your thumb. This prevents the burgers from “doming” and ensures they cook evenly.

Sear the burgers

Heat the olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once the pan is shimmering, add the patties. Sear for about 4–5 minutes per side for medium-rare to medium doneness. The feta on the surface will caramelize and form a salty, golden crust. Once cooked, remove the burgers from the pan and set them aside on a warm plate to rest.

Blister the tomatoes

Lower the heat to medium. In the same pan, toss in the halved cherry tomatoes. Let them sit for 2 minutes without moving them much, allowing the skins to blister and char slightly. Add the tomato paste and stir it into the rendered beef fat for 30 seconds to “toast” the paste, which deepens the color and flavor.

Deglaze and simmer

Pour in the beef broth or water, using a wooden spoon to scrape up the browned bits from the bottom of the pan. This is where the flavor lives. Pour in the heavy cream and turn the heat down to low. Stir constantly as the sauce bubbles and begins to thicken. It should become a beautiful, pale orange-pink color.

Combine and serve

Once the sauce is thick enough to coat the back of a spoon, stir in half of the fresh basil. Place the burgers (and any juices that collected on the plate) back into the pan. Spoon the sauce over the meat and let everything warm through for one minute.

Flavor and Texture Notes

The first thing you’ll notice is the contrast in textures. The exterior of the burger is crisp and savory, while the interior is dotted with pockets of warm, softened feta. Unlike cheddar, feta doesn’t fully melt away into the meat; it retains a bit of its structure, providing a creamy, salty pop in every mouthful.

The sauce is velvety and mild, acting as a perfect foil to the sharp cheese. The blistered tomatoes add a subtle sweetness and a bit of acidity that cuts through the richness of the cream and beef. It’s a balanced, “all-in-one” flavor profile that feels complete without needing a side dish.

Tips and Variations

If you want to customize the recipe or adapt it to what you have in the pantry, consider these ideas:

The Spinach Twist: Stir a handful of fresh baby spinach into the cream sauce at the very end until it wilts. This is an easy way to add greens without extra prep.
Lamb Substitution: For a more traditional Greek flavor, swap the ground beef for ground lamb. Lamb and feta are a classic pairing, and the richness of the lamb stands up beautifully to the tomato cream.
Spice it Up: Add a pinch of crushed red pepper flakes to the sauce if you prefer a bit of heat to balance the dairy.
Dairy-Free Adjustment: While the feta is central to this specific recipe, you can make the sauce dairy-free by using full-fat canned coconut milk and a tablespoon of nutritional yeast, though the flavor profile will shift significantly.

Storage and Make-Ahead

In the Fridge: Store the burgers and sauce together in an airtight container for up to 3 days. When reheating, do so gently on the stovetop over low heat. If the sauce has thickened too much in the fridge, add a splash of water or broth to loosen it back up.
Meal Prep: You can shape the patties up to 24 hours in advance and keep them covered in the fridge. This actually helps the garlic and oregano flavors permeate the meat.
Avoid Freezing the Sauce: While the raw meat patties freeze well, the tomato cream sauce does not. Cream-based sauces tend to break or become grainy when thawed and reheated.²

Serving Suggestions

Since this is a keto-friendly meal, you’ll want to pair it with low-carb sides that can soak up that extra tomato cream sauce.

Cauliflower Mash: A side of buttery cauliflower mash is the perfect “sponge” for the sauce.
Zucchini Noodles: Toss “zoodles” directly into the pan with the sauce for the last minute of cooking.
Simple Arugula Salad: The peppery bite of raw arugula dressed with lemon juice and olive oil provides a fresh contrast to the warm, creamy burger.
Roasted Asparagus: Hard-roasted asparagus spears offer a nice crunch that complements the soft texture of the feta and cream.

FAQ

Is tomato paste keto-friendly?

In small amounts, yes. While tomatoes contain natural sugars, one tablespoon of tomato paste spread across four servings adds a negligible amount of net carbs while providing significant flavor and thickness to the sauce.

Can I make these on an outdoor grill?

You can certainly grill the patties, but you will miss out on the “fond” (the browned bits) in the pan which makes the sauce so flavorful. If you choose to grill, I recommend making the sauce separately in a small saucepan on the side burner using a tablespoon of butter to start.

My sauce separated. How do I fix it?

Sauces usually break if the heat is too high or if the cream is added too quickly to an acidic environment.3 If it looks oily or grainy, remove it from the heat immediately and whisk in a teaspoon of cold heavy cream or water to bring it back together.

What if I can’t find feta in brine?

Pre-crumbled feta will work, but it contains anti-caking agents (like potato starch) that can make the interior of the burger a little drier. If using dry crumbles, consider adding a teaspoon of olive oil to the meat mixture to compensate.

Conclusion

Cooking keto shouldn’t feel like a compromise. These feta burgers bring a sense of culinary intentionality to the table, proving that simple ingredients like cream, tomatoes, and good beef can create a restaurant-quality experience at home. It’s a meal that satisfies the appetite and the palate equally.

Would you like me to suggest a specific wine pairing that fits a low-carb profile, or perhaps help you scale this recipe for a larger dinner party?