Greek Turkey Burgers
From the Chef: Who doesn't love to indulge in a big, juicy hamburger? I certainly do, but I always feel so guilty after. This turkey version is a healthier substitute, with plenty of hidden veggies, lean turkey meat, and lighter Greek yogurt dressing. Burgers like these don't just have to be limited to an "every once in a while" kind of meal.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, The Lighten Up Cookbook: 103 Easy, Slimmed-Down Favorites for Breakfast, Lunch, and Dinner Everyone Will Love.
Serves4
Preparation Time20 min
Cooking Time10 min
Ingredients
- 1 English cucumber
- 1/4 cup crumbled feta cheese
- 7 ounce plain Greek yogurt
- Juice of 1/2 lemon
- 2 teaspoon chopped fresh dill
- 1 teaspoon minced garlic
- Salt and pepper
- 2 ounce frozen spinach, thawed
- 1/2 red onion
- 1 pound ground turkey
- 6 sun-dried tomatoes, chopped
- 1 large egg
- 1/4 cup panko bread crumbs
- 1 teaspoon dried oregano
- 4 whole wheat hamburger buns
- Lettuce, for serving
- Slice tomato, for serving
Directions:
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Grate the cucumber over a tea towel. Squeeze out as much liquid as possible.
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In a bowl, combine the grated cucumber, feta cheese, yogurt, lemon juice, dill, 1/2 teaspoon of the minced garlic, and a pinch of salt. Stir everything to combine and then refrigerate while preparing the burgers.
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Squeeze as much moisture as possible from the frozen spinach. Roughly chop the spinach. Grate the red onion and squeeze out as much moisture as possible.
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In a bowl, combine the ground turkey with the spinach, onion, sun-dried tomatoes, egg, panko, oregano, remaining 1/2 teaspoon garlic, salt, and pepper to taste. Stir everything until it is evenly combined. Shape the mixture into 4 even patties.
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Cook the burgers on a stove top grill, in a nonstick skillet, or over an open flame for about 5 minutes on each side over medium-high heat.
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Layer the bottom half of the bun with lettuce, a thick slice of tomato, the burger patty, and the yogurt sauce before adding the bun top. Serve.