Greek turkey burger
There are always new recipes that come out for burgers and thus, always the search for the perfect one. I’ve done an Italian sausage burger for this blog already so today I made a Greek turkey burger. There recently has been a request for healthy foods at my work so this is a great healthier version of classic burgers.
Greek turkey burger
Amount Per Serving
Calories from Fat 210
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Total Carbohydrates 23g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 lb extra lean ground turkey
- 1/2 cup crumbled reduced fat feta cheese
- 1/4 cup sun-dried tomatoes
- 1/2 cup fresh baby spinach leaves, chopped
- 1 tsp oregano
- 1/2 tsp garlic powder
- salt and pepper
- 6 oz fat free Greek yogurt
- juice of 1/2 a medium lemon
- 1 medium cucumber, peeled
- 1 large clove garlic, minced
- garlic salt, to taste
- cracked black pepper, to taste
Cherry on my Sundae http://cherryonmysundae.com/
**Helpful tips and common mistakes
As far as burgers go, this is yet another simple one. If the sun-dried tomatoes are packed in oil, make sure to drain them before combining it with the turkey. The ground turkey is already moist so you don’t even need a binder to hold the patties together.
Look at the colors of the ingredients! Beautiful!
Make sure you taste the burgers before you start making all the patties. Form a small patty and cook to see if you need more seasoning. I substituted the garlic powder with fresh minced garlic.
I usually grill my burgers but because it’s an indoor grill, the kitchen becomes extremely smokey. To avoid this, I just chose to cook the burgers in the oven, 350 for 10 minutes and finish by broiling for 1 minute.
For the tzatziki, Greek yogurt is a great choice because of its thick consistency. I’ve made tzatziki before with plain nonfat yogurt and it became very runny from the water in the cucumbers (even after you squeeze the excess water out). Full fat yogurt works better because it’s thicker but Greek yogurt is the best choice. I omitted the minced garlic in this because people here complain about garlic breath, but kept the garlic salt. Although dill is not listed as an ingredient for the tzatziki, I added in the fresh herb because I just can’t imagine a complete tzatziki without it.
This is my second time making this burger; people raved about how delicious these were, influencing me to make them again. The patties are incredibly juicy and moist with some tang from the sun-dried tomatoes. The tzatziki also gives a tartness and refreshing quality to the burger. I added sliced tomatoes as well. Healthy and delicious, what more can you ask for?
Tagged: burger, cheese, feta, greek, sundried tomatoes