Dairy Farmers of Canada

Mediterranean Style Burgers with Canadian Feta and Radish and Cucumber Tzatziki

A filling of tangy Canadian Feta cheese adds a burst of flavour to the humble burger, while fresh creamy yogurt tzatziki balances the saltiness of feta, olives and sun-dried tomatoes.

  • Prep: 20 min - 25 min
  • Cooking: 10 min - 15 min
  • Refrigeration: 1 min
Yields 4 hamburgers
mediterranean style burgers with canadian feta and radish and cucumber tzatziki


  • Radish and Cucumber Tzatziki
  • 1 cup (250 mL) yogurt cheese (see cooking tip)
  • 1/2 cup (125 mL) shredded English cucumber well drained
  • 1/2 cup (125 mL) shredded radish
  • 1 tbsp (15 mL) olive oil
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) freshly ground pepper
  • 1 garlic clove minced
  • Mediterranean Style Burgers
  • 1 lb (450 g) lean ground beef
  • 1/2 cup (125 mL) dried breadcrumbs
  • 1/2 cup (125 mL) finely chopped sun-dried tomatoes
  • 1/4 cup (60 mL) finely chopped Kalamata olives
  • 1 egg
  • 1/2 cup (125 mL) crumbled Canadian Feta cheese
  • 4 small whole wheat pitas or thin style hamburger buns
  • 1/2 cup (125 mL) chopped tomatoes
  • 4 lettuce leaves
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Radish and Cucumber Tzatziki

In small bowl, combine yogurt cheese, cucumber, radish, garlic, olive oil, salt, pepper and garlic; refrigerate (can be prepared up to two days ahead.)

Mediterranean Style Burgers

In large bowl, gently combine beef, bread crumbs, sun-dried tomatoes, olives, and egg. Shape 1/2 of the beef mixture into four square-shaped patties; make an indentation in the centre of each square; fill each indentation with approximately 2 tbsp (30 mL) crumbled Canadian Feta cheese. Make 4 squares with remaining beef mixture; press one square on top of each Feta filled patty; press to seal in the Feta cheese filling.

Preheat barbecue to medium-high. Place burgers on greased grill; close lid and grill, turning once, for about 5 to 6 min per side or until digital thermometer inserted sideways into centre reads 160 ° F (70 °C).

Place patties into pita bread pockets; top with Radish and Cucumber Tzatziki, chopped tomato and lettuce.


For yogurt cheese: Spoon 2 cups (500 mL) 3 % plain yogurt into a paper towel ' or fine cheesecloth-lined sieve and set over a bowl. Cover and refrigerate for 1 hr (the longer it stands, the thicker it becomes.) Discard the liquid (whey) left in the bowl.

Use additional Radish and Cucumber Tzatziki as a dip or as a spread for sandwiches

Add 1/2 tsp (2 mL) dried oregano to Feta cheese before stuffing burgers.

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Nutritional information

Per serving
Energy: 581 Calories
Protein: 37 g
Carbohydrate: 57 g
Fat: 24 g
Fibre: 6.9 g
Sodium: 1.21 mg

Top 5 Nutrients

(% DV*)
Calcium: 25 % / 276 mg
Iron: 46 %
Niacin: 67 %
Vitamin B12: 114 %
Zinc: 85 %