Balsamic beef burgers with whipped feta and charred peaches
Prep time: 50 minsTotal time: 
Balsamic beef burgers with whipped feta and charred peaches
Juicy burgers best served straight from the barbecue with plenty of napkins on hand. Leftover whipped feta makes a great picnic dip with pitta or crudités over the following days
Prep time: 50 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1 x 500g pack 20% fat beef mince
- ¼ tsp fine salt
- 1½ tbsp balsamic vinegar
- 1 x 200g pack feta
- 160g Taste the Difference Authentic Greek Yogurt
- zest of ½ lemon
- 4 brioche burger buns, split in half
- 40g unsalted butter, softened
- 1 tsp vegetable oil
- 2 peaches (ripe but still slightly firm), halved, stoned and cut into wedges
- ½ x 60g pack rocket
- 1 red onion, thinly sliced
Optional extra toppings
- chilli jam
- small handful mint leaves
Step by step
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Heat the barbecue for direct cooking (or you can use a frying or griddle pan). Put the beef mince in a bowl, season with ¼ teaspoon salt and some black pepper and stir in the balsamic vinegar until just combined. Divide into four equal pieces and shape into balls. Place the balls between two large sheets of baking paper, spaced apart. Press each ball using the base of a small pan so they’re wider than the buns (the patties will shrink when cooked). Discard the top paper and use two fingertips to create an indent in the centre of each patty. Slide the patties onto a baking tray, still on the paper, and chill in the fridge.
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For the whipped feta, crumble the feta into a food processor and add 100g of the yogurt with the lemon zest. Whizz for a few minutes until whipped and mostly smooth, scraping down the sides of the processor occasionally. Add the remaining yogurt and briefly pulse to combine. Scrape into a bowl and chill.
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Spread the cut sides of the burger buns with the butter. Toast the buns, buttered-side down, on the barbecue until charred. Alternatively, heat a large frying pan or griddle pan over a medium-high heat and fry the buns in batches until toasted. Set aside.
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Remove the beef patties from the fridge. Grease the barbecue rack or pan with the oil. Cook the burgers, indent-side up, on the barbecue (or in a smoking hot frying pan or griddle pan) for 3-4 minutes on each side or until cooked through and dark brown. Remove to a plate, loosely cover with foil and leave to rest for 5 minutes. If using a pan, pour off and discard the excess fat. Barbecue or fry the peach wedges until charred on both sides (2-3 minutes).
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To assemble, spread half the whipped feta (store the leftovers in the fridge for up to 4 days) onto the burger bun bases. Top with a handful of rocket, the red onion, beef patties and charred peaches. Dot with chilli jam and top with mint leaves, if using. Squidge on the top bun halves to serve.
