Kofta-Style Burgers
with Garlic Yogurt & Potato Wedges
- Milk
- Wheat
If a perfectly cooked burger with all the fixins is your love language, have we got a dinner for you! We gave these beef patties the kofta treatment, which means they’re packed with parsley and garlic, and crowned with feta and tomato. After searing to perfection in a hot pan, the burgers are tucked into fluffy brioche buns with a slathering of garlicky yogurt sauce, and paired with crispy parsley potato wedges on the side. If this dish doesn’t say “heart eyes” to your date, it may be time to swipe left!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
10 ounce
Ground Beef
2 tablespoon
Yogurt
(Contains: Milk)
2 unit
Brioche Buns
(Contains: Wheat)
1 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 clove
Garlic
¼ ounce
Parsley
5 unit
Potatoes
Not included in your delivery
2 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
-
Meanwhile, finely chop parsley. Peel and mince or grate garlic. Thinly slice tomato into rounds; season with salt and pepper.
-
Reserve ½ tsp parsley (1 tsp for 4 servings) in a small bowl. In a large bowl, gently combine beef*, panko, half the garlic, remaining parsley, salt (we used ½ tsp; 1 tsp for 4), and pepper. Form into two patties (four patties for 4), each slightly wider than a burger bun.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.
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While burgers cook, in a second small bowl, combine yogurt with remaining garlic. Season with salt and pepper.
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Once burgers are almost done, halve and toast buns until golden brown. Spread cut sides of top buns with garlic yogurt.
-
Fill buns with patties, seasoned tomato, and feta.
-
Sprinkle potato wedges with reserved parsley.
-
Divide burgers and potato wedges between plates. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The garlic yogurt sauce is a highlight, and the feta adds a salty, tangy punch that pairs well with the herbed beef patty. Some found the overall burger a touch bland or dry; adding more yogurt sauce and seasoning the beef beyond salt and pepper made a noticeable difference.
- Ease of prep: Steps are straightforward and the cook time is reasonable, though assembling the toppings can get a little messy — the feta tends to crumble off the bun.
- Suggestions: Mix the feta directly into the patties instead of topping with it — it stays put and boosts flavor throughout. Double the yogurt sauce, as many felt there wasn't enough for two burgers, and consider adding a dipping sauce for the potato wedges.
- Portions: The yogurt sauce quantity was a common concern — several reviewers wished for at least twice as much to keep the burger moist and flavorful.
Reviews from our home cooks
Another delicious, fast and easy meal. The burgers are so flavorful and when cooked, keep their shape and don't shrink. The potato fries come out great when cooked in the oven.
Holy crap, I love this one. I didn't realize how well feta worked and I realize its the combo of them, but this might be my favorite burger.
Excellent burgers but with a tip: mix the feta into the hamburger. Much easier to eat and adds lots of flavor.
I love the different angles on hamburgers that you guys dream up. I craved this for days after I made it!
I liked this burger so I'm going to skip through a long review. The most questionable part is the yogurt spread and the feta cheese. I don't know if feta cheese tastes great in a burger as much as sliced yellow cheese does. It looks good, and tastes well on its own, but doesn't add much to the overall burger. Yogurt spread is also just regular, could be better. Ate it a second time, pretty great. The second pack of yogurt was more dry and it ended as a better spread. This time, I added less salt to the wedge, and cut each potato into four. Made for better wedges where outside was crisp inside soft.
A burger roll is not the right starch for this. Pita would work a lot better at holding everything in place. The tomatoes were an odd size to fit on the burger, and the feta crumbles just fell off. But with pita, you could dice the tomatoes instead, and include some cucumber and more yogurt to make a drizzle.
Pretty tasty! Potatoes were very small for making fries out of, but they did the trick. Yogurt sauce could have used some dill and maybe ketchup for the fries? We made a second ketchup and Greek yogurt mixture for the fries, and covered them in the extra feta which was great.
I didn't even look at the recipe and added some stuff and didn't even touch the potatoes tbh but the burgers were awesome. I did em as 4 smash patties on the 2 buns and buttered them and toasted on my new griddle. I just mixed the panko, beef, parsley, feta, salt, freshly grated pepper, garlic powder, msg [they lied to you]. Wish I had an onion to sautée. Then I just spread the ricotta on the bun and added spicy pickles and the tomatoes. Then at the last minute i remembered i had some American. I didnt melt it. Oh well. Then you wrap it in a paper towel so it doesn't leak out on your shirt. Verdict: Awesome!
Nice flavor with the feta, though I actually mixed in into the patties vs topping with it, but it was yummy! Would love to see sweet potato fries with the burgers sometime.
Omg one of my new favorites. Maybe add extra garlic clove for those of us who like extra razzle dazzle
