Beef, Mint, and Pepperoncini Burgers with Lemon-Feta Sauce

This large, heaping burger might best be eaten with a knife and fork. The heat, tang, and crunch of pepperoncini peppers are welcome additions to the herb-filled burger. Look for jars of the peppers in the grocery store's pickle aisle. The creamy sauce tames the heat of the pepper.

Yield: 5 servings (serving size: 1 burger)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 378
  • Calories from fat: 28%
  • Fat: 11.9g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.3g
  • Protein: 27.9g
  • Carbohydrate: 39.8g
  • Fiber: 2.4g
  • Cholesterol: 62mg
  • Iron: 4.2mg
  • Sodium: 647mg
  • Calcium: 122mg


  • Relish:
  • 1 1/2 cups quartered cherry tomatoes
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon fresh lemon juice
  • Sauce:
  • 1/2 cup (2 ounces) crumbled reduced-fat feta cheese
  • 1/4 cup plain fat-free yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 garlic clove
  • Burgers:
  • 1/2 cup chopped fresh mint
  • 1/2 cup finely chopped seeded pickled pepperoncini peppers
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • 1 large egg white, lightly beaten
  • 1 pound ground round
  • Cooking spray
  • 5 (2-ounce) Kaiser rolls or hamburger buns


  1. To prepare relish, combine tomatoes, 1 tablespoon mint, and 1 tablespoon juice; cover and chill until ready to serve.
  2. To prepare sauce, place feta cheese and next 4 ingredients (through garlic) in a food processor, and process 2 minutes or until smooth, scraping sides. Cover and chill.
  3. Prepare grill or broiler.
  4. To prepare burgers, combine 1/2 cup mint and next 6 ingredients (through beef). Divide mixture into 5 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until done. Place 1 patty on bottom half of each bun; top with 1/4 cup relish. Drizzle each serving with about 2 tablespoons sauce; top with top halves of buns. Serve immediately.
  5. Wine note: The sauce of lemon, feta cheese, and yogurt on this tasty burger adds a salty, tangy flavor that can make many red wines taste flat and dull. So opt for a fresh, clean, dry white wine instead (whoever said white wines don't go with red meat?). My favorite choice: a snappy pinot grigio, served well chilled. The 2003 Zenato Pinot Grigio from Veneto, Italy, is an affordable choice at about $10. -Karen MacNeil
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