Greek Turkey Burgers with Feta and Cucumber Yogurt Sauce
Juicy turkey burgers seasoned with oregano, garlic, and spinach, studded with feta, and cooked under the broiler. A cool cucumber yogurt sauce and sliced tomato on toasted buns finish them off for an easy weeknight dinner.
30 mins
4 servings
Ingredients
- 1 ¼ pounds Ground Turkey Meat
- 1 cup Baby Spinach, finely chopped
- ½ cup Cucumber
- 1 tablespoon Fresh Dill
- 2 cloves of Garlic, minced
- 4 Green Leaf Lettuces, leaves
- 1 Tomatoes, sliced
- 4 Hamburger Buns, split and toasted
- ¼ cup Plain Breadcrumb
- ½ cup Feta Cheese
- ¾ cup Yogurt (Greek)
- 1 tablespoon Lemon (Juice)
- ¼ teaspoon Black Pepper
- 1 ½ teaspoons Dried Oregano
- ¼ teaspoon Garlic Powder
- 1 tablespoon Olive Oil
- ½ teaspoon Salt
Directions
- Set an oven rack about 5 inches below the broiler and heat the broiler to high. Line a rimmed baking sheet with foil and set a wire rack on top if you have one.
- In a large bowl, gently mix the ground turkey, spinach, feta, breadcrumbs, garlic, oregano, salt, and pepper until just combined. Do not overwork the meat.
- Shape into 4 patties about 3/4 inch thick and press a shallow dent in the center of each. Brush both sides with the olive oil and place on the prepared pan.
- Broil for 6 minutes, flip, and broil 5 to 7 minutes more, until the centers reach 165°F.
- While the burgers cook, stir the yogurt, cucumber, lemon juice, dill, and garlic powder in a small bowl. Season with a pinch of salt.
- Let the burgers rest 3 minutes. Serve on toasted buns with lettuce, tomato, and a spoonful of the cucumber yogurt sauce.
