Greek Turkey Burgers with Tzatziki
Servings:
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Ingredients
Instructions
Nutrition
| 1 | Eggs | |
| 500 g | Ground turkey | |
| 50 g | Spinach | |
| .5 | Red onions | |
| 1 head | Lettuce | |
| .5 | Cucumber | |
| 30 g | Feta cheese | |
| 185 g | Greek yogurt | |
| 4 | Burger buns | |
| 4 cloves | Garlic | |
| 1 tsp | Oregano | |
| 1 tbsp | Fresh dill | |
| 50 g | Sun-dried tomatoes | |
| 1 tbsp | Olive oil | |
| 1 tbsp | Red wine vinegar |
- In a large bowl, add the ground turkey, spinach, sun-dried tomatoes, red onion and feta. In a small bowl, whisk together 2 cloves of minced garlic, whisked egg, olive oil and dried oregano and kosher salt and freshly ground black pepper then pour over the turkey and mix with your hands to combine.
- Divide the burger mixture into 4 portions and mold into patties. Place on a cutting board or plate dividing the patties with parchment paper and refrigerated for 30 minutes up to overnight. You could also individually freeze the patties at this point for up to 3 months.
- Prepare the tzatziki sauce by grating the cucumber. Gather the cucumber together and place in a paper towel and press the water out of the shredded cucumber and place in a medium size bowl. Add the yogurt, remaining garlic, red wine vinegar, fresh dill, kosher salt and freshly ground black pepper and mix well. Cover and refrigerate for 30 minutes or up to 3 days.
- Heat a non-stick grill pan over medium heat and spray well with cooking spray. Place the turkey burgers on the grill, cover with an upside down sheet pan or lid and cook for about 5 minutes per side. Be sure to watch the burgers and monitor your heat as the burgers will brown quickly if the heat is too high.
- Slather buns with tzatziki sauce and garnish with lettuce leaves and sliced red onion. Or serve bunless in the lettuce leaves.
Fat:
13g
Saturates:
4g
Sugars:
9g
Protein:
40g
Carbs:
31g
Fiber:
4g
32.4%
Calories
31.3%
Carbs
47.1%
Protein
32.5%
Fat
16%
Fiber