Greek Turkey Burger

As the weather continues to warm up, it’s time to break out the grill again. One of our favorite grilled applications are these Greek turkey burgers. We based our recipe on this recipe from Food Network, but have made substantial alterations.

Ingredients

Burgers
19.5 oz ground turkey (we usually use the 93/7 turkey, but leaner would work as well)
2 tsp olive oil
1/2 medium onion, small dice
1 egg
1/3 cup bread crumbs
1 tbsp dried oregano
1 tsp Greek season salt (we use Cavender’s)
Few grinds of black pepper

Sauce
1 cup Greek yogurt (my preferred brand is Greek Gods)
1/3 cucumber
2 cloves of garlic, minced
1 tsp red wine vinegar
2 tsp olive oil
Salt, to taste

Also
Hamburger buns
Feta Cheese
Lettuce and tomato slices, optional

Method
Burgers
Heat oil in small skilled, and cook onion until soft and starting to color. Allow them to cool. In a mixing bowl, work the turkey, egg, breadcrumbs, onion and seasoning together until the resulting mixture is smooth and not too sticky. If it’s still sticky, add more breadcrumbs. Once together, cover and stash in fridge.

Sauce
Peel, remove the seeds and shred or grate the cucumber. Use paper towels or kitchen towel, and press the cucumber to remove as much moisture as possible. Mix the minced garlic clove, cucumber, vinegar, oil and salt into the yogurt until thoroughly combined. Place in covered container and stash in fridge for at least a couple of hours, the longer the better. It’s really best if you can do this step the day before-this sauce only gets better.

Cooking and assembly
Form the burger into patties (we have found that 6 burgers works best for this-any fewer and the burgers are just huge). Preheat the grill, and spray both sides of the burger with no stick spray. Cook 5 minutes a side, or until cooked through. Allow burgers to rest a couple of minutes as you assemble the other components. We usually use a bit of the yogurt sauce on each side of the bun, and sprinkle some feta on to one side. Add the burger, and enjoy! For a side, green style green beans work, or we’ve also done sauteed asparagus. Of course, if you’re keeping it simple, chips are always acceptable with a burger (I like the earthiness of Sunchips, myself).

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