I go through tons of culinary “obsessions.” For several weeks, all I’ll want to do is bake pound cake, cook Asian food, or make smoothies. Last summer I decided to go Greek, which turned into my longest obsessive phase ever. I have been making everything from Greek chicken and rice to Greek pasta salad. Then I found these Greek Turkey Burgers.
Some people don’t care for turkey burgers because they tend to be dry and bland.. But these people haven’t tried these turkey burgers. Bursting with flavor, these burgers are sure to satisfy. You won’t even know you’re eating such a clean meal!
These little beauties have sun-dried tomatoes, spinach, and red onion inside, which all look like colorful confetti in each patty, plus all of those ingredients add moisture to the turkey meat. If you can have dairy, there is also add feta cheese to your burgers for more flavor, moisture, and color (although my gluten-free/ dairy-free (GF/DF) husband, David, doesn’t miss the cheese). I, on the other hand, add feta to my burger patty (and plenty of it on top too).
And if that’s not enough, this recipe is topped with a chunky DF Tzatziki sauce. Tzatziki sauce is typically a Greek yogurt-based sauce, but because David is DF I make it with mayonnaise. It is delicious! Along with the mayo, there is also garlic, lemon juice, dill, and cucumber. Normally, I would put this all in a food processor and make an actual sauce, but to top a burger I elected to keep it chunky. I like the crunch the cucumber brings to the burger as a topping. This sauce also helps keep the turkey burger moist.
David and I chose not to use hamburger buns, even though there are plenty of delicious GF buns out there. Instead, we decided to go healthier and put our burger patties on a bed of spinach. It’s the New Year, after all, and it’s the most popular time of the year for self-improvement.
Ok, time to cook. First, you’ll want to make your Tzatziki sauce so the flavors can sit together while you prepare your burgers. You’ll just combine your mayo, lemon, garlic, dill and cucumbers. Easy peasy.
To make these burgers, you’ll need to combine your ground turkey with egg, breadcrumbs (we use Ian’s Gluten Free breadcrumbs), red onion, sun-dried tomatoes, frozen spinach, dried oregano, (and feta cheese if you eat dairy). Form them into patties and cook away! Because you’re cooking poultry, you’ll want to cook these burgers thoroughly. I recommend getting a digital thermometer, if you don’t already have one, so you don’t accidentally cook your burgers to death. I cook my burgers to an internal temperature of 175º F.
- 7 oz. mayonnaise
- 1/2 lemon, juiced
- 1 medium cucumber, diced
- ¼ teaspoon minced garlic, minced
- ¼ teaspoon dried dill
- salt and pepper to taste
- 1 pound ground turkey
- 6 halves sun dried tomatoes, chopped
- 1/4 medium red onion, finely chopped
- 2 ounces chopped frozen spinach, chopped even more
- ¼ cup crumbled feta if you can have dairy
- 1 teaspoon dried oregano
- ½ teaspoon minced garlic
- ⅓ cup gluten-free bread crumbs
- 1 large egg
- salt and pepper
- 6 gluten-free hamburger buns, optional
Prepare the yogurt sauce by combining the mayonnaise, ¼ teaspoon minced garlic, dry dill, lemon juice, and a dash of salt and pepper. Stir everything to combine and then refrigerate to allow the flavors to blend while you make the burgers.
Thaw the frozen spinach and squeeze out as much moisture as possible. Roughly chop the spinach to prevent long stringy pieces. Also chop the sun-dried tomatoes and red onion.
In a bowl combine the ground turkey with the spinach, sun-dried tomatoes, red onion, feta, ½ teaspoon minced garlic, dried oregano, egg, gluten-free bread crumbs, ½ teaspoon of salt and about 1/4 teaspoon of freshly ground pepper. Stir everything until it is evenly combined. Shape the mixture into 4-6 six patties.
Cook the burgers on a George Foreman grill, a cast iron skillet or over open flame. If using hamburger buns, toast them up and build your burger the way you like, using extra onion along with your Tzatziki sauce as toppings. If you’re cleaning up your diet like we are, simply place your burger on a bed of fresh greens, like spinach or arugula, and top with the Tzatziki sauce, using the it as more of a salad dressing. Recipe Credit
This is such a beautiful and tasty dish. Our 3-year-old loves these, and I love knowing that she’s eating a very healthy meal. I know you’ll love them too!