Turkey burgers are going Greek — and they're filled to the brim (bun?) with savory goodness! This recipe is a super fun way to spice up your patty, and it has definitely been a welcome addition to my family's menu rotation. Follow my lead and serve them on warm toasty pita bread topped with sliced tomato, crispy lettuce and a dollop of tzatziki. These meaty gems are jam-packed with flavor and each bite is a party for your palate.
Technique tip: On an outdoor grill, I recommend misting both sides of the burgers — and the grill — with oil spray because they can really stick! The burgers will start to loosen slightly from the grates when they are ready to flip. You are looking for nice char marks and caramelization.
- 1 pound ground turkey (at least 90% lean)
- 1/2 cup finely chopped jarred roasted red pepper, patted dry with paper towels
- 1/3 cup crumbled feta cheese
- 2 cloves garlic, minced or 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 cup finely diced red onion
- 2 tablespoons fresh parsley, finely chopped (or 1 teaspoon dried)
- 2 tablespoons fresh dill, finely chopped (or 1 teaspoon of dried), optional
- 1/4 cup finely chopped jarred pepperoncini peppers (patted dry with paper towels), optional
- freshly ground black pepper, to taste
- 1/2 teaspoon kosher salt or more to taste
- 6 ounces plain nonfat or low-fat Greek yogurt
- 3/4 cup seedless or Persian cucumber, grated or finely chopped (squeeze to remove water)
- 1 clove garlic, finely minced or 1/4 teaspoon garlic powder
- 2 tablespoons fresh dill, finely chopped or 1 teaspoon dried
- 1 tablespoon fresh parsley, finely chopped or 1 teaspoon dried
- 2 tablespoons fresh lemon juice
- 1 dash kosher salt
- 1 dash freshly ground black pepper
- 2 tablespoons finely minced red onion (optional)
- whole-grain mini pita breads, split
- tomato, thinly sliced
For the burgers:
1. In a large bowl, combine the ground turkey, roasted red pepper, feta, garlic, oregano, red onion, parsley, dill and pepperoncini, if using. Season with freshly ground black pepper to taste. Mix with clean hands or a rubber spatula until everything is fully incorporated.
2. Divide the meat mixture into four equal portions and shape into large patties, placing on a nonstick surface such as wax paper or parchment. Sprinkle kosher salt over the tops of each patty.
3. Coat a large sauté pan with oil spray and warm over medium-high heat. (Alternatively, preheat an indoor or outdoor grill pan coated with oil spray.)
4. Place the burgers in the pan and cook for about 6 minutes per side, or until the burgers are no longer pink in the center, or reach an internal temperature of 165 F. After flipping, sprinkle kosher salt over the tops of the second side as well.
For the tzatziki sauce:
Mix all of the tzatziki ingredients in a medium bowl and refrigerate until ready to serve the burgers.
Serve burgers in warm pitas piled with crisp lettuce, thinly sliced tomato and a dollop of optional tzatziki sauce.