Keto Creamy Tomato Feta Burgers

These Keto Creamy Tomato Feta Burgers feature juicy 80/20 ground beef patties topped with a rich, tangy creamy tomato feta sauce for a bun-free, low-carb meal. Almond flour keeps the burgers tender and keto-friendly, while heavy cream and sugar-free tomato paste create a luxurious sauce that feels gourmet yet works for busy weeknights. Serve the patties in lettuce wraps, over salad, or alongside roasted low-carb vegetables for a satisfying high-fat, high-protein dish without the carbs of traditional buns.

Course Dinner, Lunch, Main Course

Cuisine American, Keto, Mediterranean

Keyword bunless burger, creamy tomato sauce, feta, ground beef, keto burger, low carb dinner

Prep Time 15

Cook Time 20

Total Time 35

Servings burgers

Calories 610kcal

Equipment

Mixing bowl
Large skillet or grill pan
Small Saucepan
Spatula
measuring cups and spoons

Ingredients

For the burger patties

1 1/2 pounds ground beef, 80/20
1/3 cup almond flour finely ground, blanched if possible
1 large egg lightly beaten
1 teaspoon sea salt or to taste
1/2 teaspoon black pepper freshly ground
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil for cooking, plus more as needed

For the creamy tomato feta sauce

2 tablespoons unsalted butter
2 cloves garlic minced
3 tablespoons sugar-free tomato paste no sugar added
3/4 cup heavy cream
1/2 cup feta cheese crumbled
1/4 teaspoon dried oregano or dried Italian seasoning
1/8 teaspoon crushed red pepper flakes optional, for gentle heat
sea salt and black pepper to taste, if needed after tasting the feta sauce

For serving

8 large butter lettuce leaves or romaine leaves, for lettuce wraps
1/4 medium red onion thinly sliced, optional
4 slices tomato from a firm, ripe tomato, optional

Instructions

Add the ground beef, almond flour, beaten egg, sea salt, black pepper, garlic powder, and onion powder to a mixing bowl and gently combine with your hands until just mixed without overworking the meat.
Divide the mixture into 4 equal portions and shape each portion into a patty about the width of your palm with a slight indent in the center to prevent doming as they cook.
Heat the olive oil in a large skillet or grill pan over medium to medium-high heat until shimmering but not smoking.
Place the patties in the hot pan and cook for about 4 to 5 minutes per side, or until nicely browned on the outside and cooked to your desired doneness, then transfer the burgers to a plate and let them rest for 3 to 5 minutes.
While the burgers cook, start the sauce by melting the butter in a small saucepan over medium heat.
Add the minced garlic to the melted butter and sauté for about 30 seconds until fragrant, stirring constantly to avoid browning.
Stir in the sugar-free tomato paste and cook for about 1 minute to deepen the flavor, then slowly whisk in the heavy cream until the mixture is smooth and well combined.
Reduce the heat to low and add the crumbled feta cheese, dried oregano, and red pepper flakes if using, stirring frequently until the feta softens and the sauce is creamy and slightly thickened, about 3 to 5 minutes.
Taste the sauce and season lightly with sea salt and black pepper only if needed, remembering that feta is naturally salty.
To serve, place 2 lettuce leaves on each plate, set a rested burger patty on top, spoon a generous amount of the creamy tomato feta sauce over each patty, and garnish with sliced red onion and tomato if using.
Serve immediately while the burgers are hot and the sauce is warm, pairing with a simple green salad or roasted low-carb vegetables if desired.

Notes

For meal prep, shape the burger patties up to 2 days in advance and keep them covered in the refrigerator until ready to cook. Cooked patties and leftover creamy tomato feta sauce can be stored in airtight containers in the refrigerator for 3 to 4 days and gently reheated in a covered skillet over low heat. To keep the burgers juicy, avoid pressing down on them as they cook and let them rest before serving so the juices redistribute. Customize the heat level by adding more or less red pepper flakes and adjust the sauce thickness with a splash of extra cream or a few more feta crumbles to reach your preferred consistency.

Nutrition