GREEK TURKEY BURGERS

Yields 6 patties | Prep 20 mins | Cook 10-12 mins

INGREDIENTS

7 OZ. PLAIN GREEK YOGURT 1 MEDIUM RED ONION

1 MEDIUM FRESH LEMON ¼ CUP CRUMBLED FETA

¼ TSP + ½ TSP MINCED GARLIC 1 TSP DRIED OREGANO

¼ TSP DRIED DILL 1/3 CUP BREADCRUMBS

2 OZ. FROZEN SPINACH 1 LARGE EGG

1 LB. GROUND TURKEY 1 MEDIUM CUCUMBER

1 T CHOPPED SUN DRIED TOMATOES SALT AND PEPPER TO TASTE

DIRECTIONS

1. Prepare yogurt sauce by combining yogurt, juice of half the lemon, ¼ tsp minced garlic, and dill in a small
bowl. Stir everything to combine and then refrigerate to allow flavors to blend while you make the
burgers.
2. Thaw the frozen spinach and squeeze out as much moisture as possible. Roughly chop the spinach to
prevent long stringy pieces.
3. Chop ¼ of the red onion.
4. In a bowl, combine the ground turkey, sun dried tomatoes, onion, feta, ½ tsp minced garlic, oregano,
breadcrumbs, egg, and about ½ tsp salt and ½ tsp pepper. Stir until combined.
5. Shape mixture into six patties.
6. Cook the burgers on a non-stick skillet or over open flame, approximately 4-6 minutes each side.
7. Serve in a warm pita, on top of a bun, or on top of a salad, and top with thin slices of red onion,
cucumber, and yogurt sauce.