Feta Burgers and Fries with Herbed Sour Cream

We love adding sour cream into recipes where people might not think to include it! Adding FAGE Sour Cream to these za’atar spiced burger patties not only makes them exceptionally moist but it helps hold the patties together, without needing an egg or breadcrumbs. Sour cream also makes the base for the delicious herby avocado dip, used as both a spread on the burgers and dip for these oven-baked “French fries.” It’s tangy and light, but why stop there? If you love this dip as much as we do, make a large batch and use it whenever you want on various recipes for multiple meals.

30 minutes

2 medium sweet potatoes 

1 tablespoon + 1 teaspoon extra-virgin olive oil, divided 

1 tablespoon + 1 teaspoon za’atar spice, divided 

Kosher salt 

1 cup FAGE Sour Cream, divided

1 ½ lb. 80% lean ground beef 

¼ cup crumbled feta cheese

¼ cup fresh parsley leaves, chopped

½ cup fresh mint leaves, chopped, divided

1 ripe avocado, halved and pit removed 

1 tablespoon fresh lemon juice

4 hamburger buns, halved lengthwise 

1 large tomato, sliced 

1 red onion, thinly sliced

  1. Preheat the oven to 400 degrees and place 2 oven racks in the upper and lower thirds of the oven.
  2. Peel the sweet potatoes and slice into thin sticks, about ¼-inch wide and 3-inches long.
  3. Toss with 1 tablespoon olive oil and ½ teaspoon each za’atar spice and salt. Spread in a single layer on a greased baking sheet.
  4. Transfer to the oven and bake, tossing once halfway through, until golden brown on both sides and crispy, about 25 minutes total.
  5. Meanwhile, while your sweet potatoes begin roasting, prep your burgers: In a large mixing bowl, combine the ground beef, ¼ cup sour cream, feta, ¼ cup each chopped dill and parsley, and 1 tsp each za’atar and salt.
  6. Form the meat mixture into 4 equal-sized patties, about 1-inch thick.
  7. Place the patties on a cooling rack set inside a baking sheet and transfer to the oven, along with the sweet potatoes. (Now is a great time to give your sweet potatoes a toss).
  8. Continue baking until the burgers are cooked through to desired doneness, about 12-15 minutes for medium, and the sweet potatoes are golden brown and crispy.
  9. Meanwhile, add remaining ¾ cup sour cream, avocado, lemon juice, remaining ¼ cup mint leaves, and ½ tsp salt to the bowl of a food processor. With the food processor on low, slowly drizzle in 1 teaspoon olive oil. Continue blending until well combined and smooth. If desired, add another drizzle of olive oil until dip reaches desired spreadable consistency. Season to taste with salt.
  10. Remove burgers from the oven and let rest for at least 5 minutes before serving. If your sweet potatoes still need more time, broil them on the upper oven until well browned and crispy, about 3-5 minutes more.
  11. Spread both sides of the buns with herbed avocado sour cream. Top with a burger patty, sliced red onion, and tomato.
  12. Sandwich together and enjoy alongside crispy sweet potatoes, with extra herbed sour cream sauce for dipping!
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