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my big fat greek turkey burgers

(3 ratings)
Recipe by
Megan Kelly
Philadelphia, PA

This recipe is from My husband and I love these turkey burgers! Makes for a fun & different kind of burger.

(3 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 10 Min

Ingredients For my big fat greek turkey burgers

  • 1/2 c
    non-fat greek style yogurt
  • 2 tsp
    olive oil, extra virgin
  • 2 tsp
    lemon juice, fresh
  • 1 clove
    garlic, minced
  • 1 tsp
    chopped dill, fresh
  • 1/8 tsp
  • pinch
    freshly ground pepper
  • 2 tsp
    olive oil, extra virgin
  • 1/2 sm
    onion, chopped
  • 2 c
    lightly packed baby spinach leaves, coarsely chopped
  • 1/4 c
    crumbled, feta cheese
  • 1 Tbsp
    chopped dill, fresh or 1 tsp dried
  • 1/2 tsp
    freshly ground pepper
  • 1 1/4 lb
    lean ground turkey
  • 1/4 tsp
  • 4
    hamburger buns, whole wheat
  • 1/4
    english cucumber, thinly sliced
  • 4
    small leaves romaine lettuce, hard ribs removed

How To Make my big fat greek turkey burgers

  • 1
    In a small bowl, stir together the yogurt, oil, lemon juice, garlic, dill, salt and pepper.
  • 2
    Heat 2 tsp 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 ¼ tsp black pepper and stir to combine.
  • 3
    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 tbsp 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 ¼ tsp pepper.
  • 4
    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.
  • 5
    To serve, place a burger on the bottom half of each bun, top with about 2 tbsp of yogurt sauce, then 2 or 3 cucumber slices and lettuce leaf. Top with the other half of the bun and serve.

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