eCook Meal
Greek Beef Bunless Burger
with aubergine, baby tomatoes & Danish-style feta
Beautifully seared beef burger patty served on a bed of fresh green leaves, roasted aubergine rounds, & a side of Greek-style salad. A crumbling of feta, a dollop of tzatziki and OPA!
Serving guide
Choose your portion size.
ROAST THE ROUNDS
Preheat the oven to 220°C. Spread out the Aubergine rounds on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until soft and browned, flipping halfway.
IN A PICKLE
In a salad bowl, combine the vinegar, 5ml of a sweetener of choice, and 15ml of water. Add the sliced Onion, toss until coated, and set aside to pickle.
THE STAR OF THE SHOW
Place a pan over medium-high heat with a drizzle of oil. Pat the burger patty dry with paper towel. When the pan is hot, add the patty and fry for 3-4 minutes per side until golden. In the final minute, baste with the remaining rub and a knob of butter. Remove from the pan and set aside to rest for 3-4 minutes.
PUT THE ‘GREEK’ IN SALAD
To the salad bowl with the pickled Onion (don’t drain the pickling liquid), add the halved baby tomatoes, the Cucumber chunks, ½ the picked oregano, a drizzle of oil, and seasoning. Toss until combined.
A MOUTHWATERING MEDITERRANEAN MEAL
Make a bed of the rinsed green leaves and top with the Aubergine rounds and the burger patty. Side with the Greek-style salad and crumble over the drained feta. Serve with the tzatziki. Sprinkle over the remaining oregano. Use the green leaves as the bun if you’d like and enjoy!
ROAST THE ROUNDS
Preheat the oven to 220°C. Spread out the Aubergine rounds on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until soft and browned, flipping halfway.
IN A PICKLE
In a salad bowl, combine the vinegar, 10ml of a sweetener of choice, and 30ml of water. Add the sliced Onion, toss until coated, and set aside to pickle.
THE STAR OF THE SHOW
Place a pan over medium-high heat with a drizzle of oil. Pat the burger patties dry with paper towel. When the pan is hot, add the patties and fry for 3-4 minutes per side until golden. In the final minute, baste with the remaining rub and a knob of butter. Remove from the pan and set aside to rest for 3-4 minutes.
PUT THE ‘GREEK’ IN SALAD
To the salad bowl with the pickled Onion (don’t drain the pickling liquid), add the halved baby tomatoes, the Cucumber chunks, ½ the picked oregano, a drizzle of oil, and seasoning. Toss until combined.
A MOUTHWATERING MEDITERRANEAN MEAL
Make a bed of the rinsed green leaves and top with the Aubergine rounds and the burger patties. Side with the Greek-style salad and crumble over the drained feta. Serve with the tzatziki. Sprinkle over the remaining oregano. Use the green leaves as the bun if you’d like and enjoy!
ROAST THE ROUNDS
Preheat the oven to 220°C. Spread out the Aubergine rounds on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until soft and browned, flipping halfway.
IN A PICKLE
In a salad bowl, combine the vinegar, 15ml of a sweetener of choice, and 45ml of water. Add the sliced Onion, toss until coated, and set aside to pickle.
THE STAR OF THE SHOW
Place a pan over medium-high heat with a drizzle of oil. Pat the burger patties dry with paper towel. When the pan is hot, add the patties and fry for 3-4 minutes per side until golden. In the final minute, baste with the remaining rub and a knob of butter. Remove from the pan and set aside to rest for 3-4 minutes.
PUT THE ‘GREEK’ IN SALAD
To the salad bowl with the pickled Onion (don’t drain the pickling liquid), add the halved baby tomatoes, the Cucumber chunks, ½ the picked oregano, a drizzle of oil, and seasoning. Toss until combined.
A MOUTHWATERING MEDITERRANEAN MEAL
Make a bed of the rinsed green leaves and top with the Aubergine rounds and the burger patties. Side with the Greek-style salad and crumble over the drained feta. Serve with the tzatziki. Sprinkle over the remaining oregano. Use the green leaves as the bun if you’d like and enjoy!
ROAST THE ROUNDS
Preheat the oven to 220°C. Spread out the Aubergine rounds on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until soft and browned, flipping halfway.
IN A PICKLE
In a salad bowl, combine the vinegar, 20ml of a sweetener of choice, and 60ml of water. Add the sliced Onion, toss until coated, and set aside to pickle.
THE STAR OF THE SHOW
Place a pan over medium-high heat with a drizzle of oil. Pat the burger patties dry with paper towel. When the pan is hot, add the patties and fry for 3-4 minutes per side until golden. In the final minute, baste with the remaining rub and a knob of butter. Remove from the pan and set aside to rest for 3-4 minutes.
PUT THE ‘GREEK’ IN SALAD
To the salad bowl with the pickled Onion (don’t drain the pickling liquid), add the halved baby tomatoes, the Cucumber chunks, ½ the picked oregano, a drizzle of oil, and seasoning. Toss until combined.
A MOUTHWATERING MEDITERRANEAN MEAL
Make a bed of the rinsed green leaves and top with the Aubergine rounds and the burger patties. Side with the Greek-style salad and crumble over the drained feta. Serve with the tzatziki. Sprinkle over the remaining oregano. Use the green leaves as the bun if you’d like and enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R147.55
for 4 servings · R36.89 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Green Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Tzatziki needs 160 mlTzatziki Seasoning 15 g R20.99 · whole pack (size can't be divided)R20.99
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Fresh Oregano needs 15 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- NOMU Roast Rub
- Free-range Beef Patties
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Greek Beef Bunless Burger?
The preparation time for Greek Beef Bunless Burger with aubergine, baby tomatoes & Danish-style feta is between 30 and 45 minutes.
What is the total time required to make Greek Beef Bunless Burger with aubergine, baby tomatoes & Danish-style feta?
The total time required to make Greek Beef Bunless Burger with aubergine, baby tomatoes & Danish-style feta is between 40 and 60 minutes.
How many servings does Greek Beef Bunless Burger provide?
4 servings
What are the main ingredients in Greek Beef Bunless Burger?
Aubergine, Baby Tomato, Beef, Beef Patty, Cucumber, Feta, Green Leaves, NOMU Roast Rub, Onion, Oregano, Tzatziki, White Wine Vinegar
What is the nutritional information of Greek Beef Bunless Burger?
Calories: 736, Carbs: 35 grams, Fat: grams, Protein: 38.6 grams, Sugar: 17.2 grams, Salt: 843 grams
How do I prepare Greek Beef Bunless Burger?
THE STAR OF THE SHOW: Place a pan over medium-high heat with a drizzle of oil. Pat the burger patties dry with paper towel. When the pan is hot, add the patties and fry for 3-4 minutes per side until golden. In the final minute, baste with the remaining rub and a knob of butter. Remove from the pan and set aside to rest for 3-4 minutes. IN A PICKLE: In a salad bowl, combine the vinegar, 10ml of a sweetener of choice, and 30ml of water. Add the sliced onion, toss until coated, and set aside to pickle. A MOUTHWATERING MEDITERRANEAN MEAL: Make a bed of the rinsed green leaves and top with the aubergine rounds and the burger patties. Side with the Greek-style salad and crumble over the drained feta. Serve with the tzatziki. Sprinkle over the remaining oregano. Use the green leaves as the bun if you’d like and enjoy! ROAST THE ROUNDS: Preheat the oven to 220°C. Spread out the aubergine rounds on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until soft and browned, flipping halfway. PUT THE ‘GREEK’ IN SALAD: To the salad bowl with the pickled onion (don’t drain the pickling liquid), add the halved baby tomatoes, the cucumber chunks, ½ the picked oregano, a drizzle of oil, and seasoning. Toss until combined.
What should be prepared from my kitchen to make Greek Beef Bunless Burger?
Aubergine, Baby Tomato, Beef, Beef Patty, Cucumber, Feta, Green Leaves, NOMU Roast Rub, Onion, Oregano, Tzatziki, White Wine Vinegar
How many calories does Greek Beef Bunless Burger have?
736 calories
How much fat content does Greek Beef Bunless Burger have?
grams