This turkey burger is loaded with Greek-inspired flavors, topped with fresh feta cheese, and a homemade Tzatziki sauce. Make it during the week for a quick and easy dinner, or save it for a special weekend meal.
- 1 pound ground turkey, preferably organic
- 1/4 cup feta cheese, plus more for topping
- 1/4 cup red onion, minced
- 2 cloves garlic, minced or grated
- 1/2 cup spinach, roughly chopped
- 1 pasture-raised egg, whisked
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon avocado oil (to grease the skillet)
- 1/4 English cucumber (about 1/2 cup), grated
- 1 cup plain whole-milk Greek yogurt
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon extra virgin olive oil
- 1–2 tablespoons fresh dill, finely chopped
- 1 clove garlic, minced or grated
- Sea salt and black pepper, to taste
- Lettuce (bibb, romaine, iceberg)
- Tzatziki sauce
- Feta cheese
- Fresh tomato, sliced
- Cucumber, thinly sliced
- Red onion, thinly sliced
- Prepare the burgers. In a large bowl, add the ground turkey, feta cheese, red onion, garlic, spinach, the whisked egg, olive oil, oregano, sea salt, and black pepper. Mix well with your hands, then separate into equal portions and shape into patties. The mixture will be sticky. Place the patties on a plate lined with parchment paper and refrigerate for 30 minutes.
- Make the Tzatziki sauce. Using a fine-mesh strainer, cheesecloth, or even a strong paper towel, squeeze as much water out of the grated cucumber as possible. Place the cucumber in a small bowl, then add in the Greek yogurt, lemon juice, fresh dill, and minced garlic. Mix well, then season with sea salt and black pepper to taste. Cover and place in the refrigerator for 20-30 minutes. This can be made in advance and keeps in the fridge for up to 3 days.
- Grease a grill pan with the avocado oil. I like this non-toxic cast-iron grill skillet. You could also use a regular skillet. A preheated grill works too. Place the skillet over medium heat. When the skillet is warm, arrange the prepared patties onto the skillet and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F. Both sides should be nice and browned. Let the burgers rest for 3-5 minutes before serving.
- To make a bunless burger, simply layer some lettuce on a plate, add the turkey burger, slather on some of that Tzatziki sauce, then top with feta cheese, fresh tomato, thinly sliced cucumber, red onion, and anything else you desire. You could also crumble the burger and turn it into a salad using the Tzatziki as a dressing. Or, you could use a burger bun of your choice. I like these Ezekiel buns. Enjoy!
I encourage everyone to opt for certified organic ingredients as much as possible to avoid toxic pesticides like glyphosate.
Keywords: burger, turkey burgers, greek, tzatziki, dinner, grill