Greek-Spiced Beef Burger Bowls with Tzatziki Slaw

Name: Greek-Spiced Beef Burger Bowls with Tzatziki Slaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Greek/Mediterranean
Ingredients: 3.25 lb lean ground beef; 1 small yellow onion; 4 cloves garlic cloves; 2 tbsp dried oregano; 1 cup feta cheese; 4 cups green cabbage; 1 whole English cucumber; 1 cup plain Greek yogurt; 0.25 cup fresh dill; 2 tbsp lemon juice; 3 cups long-grain white rice; 1 pint cherry tomatoes; 2 tbsp olive oil; 2 tsp kosher salt

Oregano-feta beef patties over rice with a cool yogurt-dill cabbage slaw, no bun required

Prep: 20 min
Cook: 15 min
Serves 8
Difficulty: easy

Ground beef mixes with grated onion, garlic, oregano, and crumbled feta, sears into juicy patties, and gets served open over rice with a crisp yogurt-dill cabbage slaw instead of a bun.

Why crews like it: Still a juicy, char-crusted patty with the same Greek flavor twist—just built in a bowl instead of a bun, so it holds and reheats like the rest of the collection instead of going soggy on a shelf.

857Cal

60gProtein

66gCarbs

41gFat

Ingredients

3.25 lb lean ground beef
1 small yellow onion
4 cloves garlic cloves
2 tbsp dried oregano
1 cup feta cheese
4 cups green cabbage
1 whole English cucumber
1 cup plain Greek yogurt
0.25 cup fresh dill
2 tbsp lemon juice
3 cups long-grain white rice
1 pint cherry tomatoes
2 tbsp olive oil
2 tsp kosher salt

Instructions

Mix and form patties: Combine beef, grated onion, garlic, oregano, feta, and 1 tsp salt. Mix gently and form into 8 patties with a thumbprint indent in the center to prevent doming.
Make the tzatziki slaw: Toss shredded cabbage with grated cucumber, yogurt, dill, lemon juice, and a pinch of salt. Let sit at least 20 minutes so the cabbage softens slightly and absorbs the dressing.
Cook the rice: Rinse and cook rice per package directions with a pinch of salt; fluff and hold covered.
Sear or broil the patties: Cook patties in a hot oiled skillet or under the broiler 4–5 minutes per side until well-charred outside and 160°F at the center—feta may ooze slightly, that's expected. No grill needed, and patties hold fine on a low oven rack if a call interrupts.
Build the bowls: Portion rice into bowls, top each with a patty, a generous scoop of tzatziki slaw, and cherry tomatoes. Finish with extra crumbled feta. Slaw should be crisp and cool against the hot, juicy patty.

Tonight's spread

Sliced tomato and cucumber.
Extra crumbled feta at the line.

Hall tips

Don't press down on the patties while cooking—that squeezes out all the juice.
Sliced red onion stirred into the slaw adds a little extra bite if the crew wants it.
Lettuce cups on the side let anyone who wants a handheld bite build their own mini wrap.

Meal prep

Make the slaw at least 20 minutes ahead so the cabbage softens slightly. Patties can be formed and refrigerated a day ahead, then seared or broiled to order. Station: Make an indent in the center of each patty with your thumb before cooking—this stops the burger from puffing into a dome. Station: Slaw can be made in bulk and refrigerated up to 2 days—it actually improves overnight. Station: Sear patties on the stove or broil them—either holds better for a big batch than babysitting a grill.

Leftovers

Store slaw and patties separately, then rewarm the patty in a skillet or oven before building a bowl—no soggy bun to worry about.
Crumble leftover patties over a Greek salad for a fast next-day lunch.

Skillet or broiler
Box grater
Rice pot