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Greek Turkey Burgers

Turkey burgers
Nathan Congleton/TODAY

Chef notes

A generous tablespoon of garlic puree not only helps bind the ground turkey mixture for these Greek-style turkey burgers, but is critical for adding moisture and a wonderful layer of flavor to the patties.

Get the recipe for the garlic confit puree here.


  • Extra virgin olive oil, for rubbing
  • 1/4 cup milk
  • 2 slices whole wheat bread, crusts removed
  • 1 pound ground turkey
  • 1 heaping tablespoon garlic confit puree (see recipe)
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup cucumber yogurt dip (tzatziki)
  • 4 whole wheat English muffins, split and toasted
  • 1/2 lemon
  •  8 (1/4-inch-thick) slices beefsteak tomatoes
  • 8 thin-sliced red onion rings
  • 1/2 cup packed arugula
  • 3 tablespoons loosely packed chopped mixed herbs (dill, parsley, mint)



Line a small tray with parchment paper and rub it all over with olive oil.


Combine the milk with 1/4 cup water in a large shallow bowl. Add the bread, using your hands to soak it. Squeeze out any excess liquid.


Combine the bread, turkey, and garlic puree in a medium bowl. Mix with your hands until just combined. Handle it as little as possible. Divide the mixture into 4 equal portions. Shape each portion into a 1/2-inch-thick patty, place on the tray, and rub olive oil over each.


Preheat a gas grill or grill pan over medium heat. Season both sides of each patty with salt and pepper, then grill until soft to the touch for burgers that are just cooked through.


Spread the dip on 4 of the English muffin halves. Top with a patty followed by a squeeze of lemon juice, 2 slices of tomato, red onion, arugula, herbs, a sprinkle of salt and pepper, and the muffin top.