My Big Fat Greek Burgers
This recipe creates flavorful Greek-inspired turkey burgers by stuffing lean ground turkey with a savory spinach and feta mixture. These healthy burgers are grilled to perfection and served on whole-wheat buns, topped with a refreshing dill-infused Greek yogurt sauce, crisp cucumber, and fresh lettuce for a complete and wholesome meal.
Equipment
- 1 Small Mixing Bowl
- 1 Nonstick Skillet
- 1 Grill Pan or Grill For cooking the burgers
- 1 Spatula/Turner For flipping burgers
- 1 Chef's Knife and Cutting Board For preparing vegetables and herbs
Ingredients
Main
- 1/2 cup nonfat Greek style yogurt
- 2 teaspoons olive oil
- 2 teaspoons fresh lemon juice
- 1 clove garlic minced
- 1 teaspoon chopped fresh dill leaves
- 1/8 teaspoon salt
- Pinch freshly ground black pepper
- 2 teaspoons olive oil
- 1/2 small onion chopped
- 2 cups lightly packed baby spinach leaves coarsely chopped
- 1/4 cup crumbled feta cheese
- 1 tablespoon chopped fresh dill or 1 teaspoon dried
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 pounds lean ground turkey breast
- 1/4 teaspoon salt
- 4 whole-wheat burger buns
- 1/4 English cucumber thinly sliced
- 4 small leaves romaine lettuce hard ribs removed
Instructions
- Click here to see how she does it.
- In a small bowl, stir together the yogurt, oil, lemon juice, garlic, dill, and salt and pepper.
- Heat 2 teaspoons of oil in a nonstick skillet over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Remove the pan from the heat. Add the feta cheese, dill and 1/4 teaspoon black pepper and stir to combine.
- Divide the turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Put 2 tablespoons of the spinach-feta mixture onto half of the patties. Top with remaining patties working the turkey around the edges to seal burgers closed. Season the burgers on both sides with the salt and remaining 1/4 teaspoon pepper.
- Spray a nonstick grill pan with cooking spray and heat over medium-high heat, or prepare the grill. Grill the patties until cooked through, about 5 minutes per side.
- To serve, place a burger on the bottom half of each bun, top with about 2 tablespoons of yogurt sauce, then 2 or 3 cucumber slices and a lettuce leaf. Top with the other half of the bun and serve.
Notes
1. For the turkey burgers, avoid overworking the meat when forming patties, as this can lead to a tough texture. Gently combine and form to keep them juicy. 2. Ensure the spinach is well-drained after wilting to prevent excess moisture from making the filling soggy. 3. Consider lightly toasting the whole-wheat burger buns for added texture and warmth, which enhances the overall burger experience. 4. Fresh dill is key for the vibrant Greek flavor in both the sauce and filling; use it generously. 5. Allowing the cooked burgers to rest for a few minutes before serving helps the juices redistribute, ensuring a more succulent bite.