Feta and Olive Beef Patties with Roasted Potatoes
Juicy ground beef patties with feta and kalamata olives, served with rosemary-roasted potatoes, garlic yogurt sauce and a cucumber-watermelon salad.
Best for high protein - weeknight dinner
A satisfying weeknight dinner: ground beef patties studded with salty feta and kalamata olives, pan-seared until browned and juicy. Served alongside rosemary-roasted potatoes, a garlicky Greek yogurt sauce, and a cool, fresh salad of cucumber, watermelon, red onion and mint. Great for meal prep too - the patties reheat well.
Ingredients
For the potatoes
- 900 g (2 lb) Waxy potatoes , scrubbed, cut into bite-sized pieces
- 4 sprigs fresh rosemary
- 2 tbsp olive oil
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
For the yogurt sauce
- 1 1/4 cups (300 g) plain full-fat Greek yogurt
- 1 clove garlic clove , grated
- to taste fine sea salt not scaled
- to taste black pepper not scaled
For the patties
- 500 g (1 lb) ground beef , 10-12% fat
- 1 large egg large egg
- 150 g (5 oz) feta (full-fat, ~22% fat) , crumbled
- 100 g (3.5 oz) pitted Kalamata olives , roughly chopped
- 1 clove garlic clove , grated
- 1 tbsp, chopped fresh rosemary
- to taste black pepper not scaled
- 1 tbsp olive oil , for frying
For the salad
- 1/2 cucumber cucumber , diced
- 500 g (about 1/2 small melon) seedless watermelon , diced
- 1/2 small red onion red onion , thinly sliced
- 1 tbsp balsamic vinegar , white balsamic, or substitute white wine vinegar
- small handful fresh mint
- 1 tsp olive oil
- to taste fine sea salt not scaled
- to taste black pepper not scaled
Instructions
Potatoes
-
1
Heat the oven to 220°C (200°C fan/425°F). Toss the potatoes with the olive oil, salt, pepper and rosemary sprigs on a baking sheet. Roast until golden and tender.
Yogurt sauce
-
2
Meanwhile, stir the grated garlic into the yogurt and season with salt and pepper. Set aside.
Patties
-
3
In a large bowl, combine the ground beef, egg, crumbled feta, chopped olives, grated garlic and chopped rosemary. Season with a little pepper - the feta and olives already bring plenty of salt - and mix gently just until combined; overworking makes the patties tough. Shape into four patties.
-
4
Heat the olive oil in a skillet over medium heat. Fry the patties for 4-5 minutes per side, until browned and cooked through.
Salad
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5
While the patties cook, toss the sliced red onion with the vinegar and let it sit for a few minutes to soften. Add the cucumber, watermelon and mint, drizzle with olive oil, and season with salt and pepper.
Serve
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6
Serve the patties with the roasted potatoes, garlic yogurt sauce and the cucumber-watermelon salad alongside.