Greek Turkey Burgers
These Greek turkey burgers are anything but boring! Adding feta and a little olive oil to the patties adds richness, and mint and oregano add loads of herbaceous Greek flavor. The key to juicy turkey burgers is not to overcook them; remove them from the heat as soon as they hit 160°F inside to finish cooking as they rest.
Servings: 4
Equipment
Ingredients
- 1 pound ground turkey (dark meat preferred)
- 1 large shallot, finely chopped
- 1/2 cup fresh mint leaves, roughly chopped
- 2 ounces feta, crumbled (about 1/3 cup)
- 2 medium garlic cloves, minced
- 1 tablespoon Greek oregano
- Kosher salt and ground black pepper
- Extra virgin olive oil
To Serve
- 4 ciabatta rolls or whole-grain buns, split
- 1 to 2 vine-ripened medium tomatoes, thinly sliced
- 1/2 English cucumber, thinly sliced
- 1 small red onion, thinly sliced
- Tzatziki Sauce (optional)
- Marinated Olives and Walnuts (Zeytoon Parvardeh) (optional)
Instructions
- Make the turkey burger mixture. In a large bowl, combine the ground turkey, shallot, mint, feta, garlic, oregano, and a big pinch of salt and black pepper (about 1/2 teaspoon each). Add a drizzle of the olive oil (about 1 tablespoon) and mix well to combine.
- Form the burger patties. Divide the mixture into 4 equal portions and form them into 1/2-inch-thick patties, making a slight indentation in the middle of each.
- Cook and rest the patties. Pour a little olive oil into a skillet to coat the bottom. Heat the skillet over medium-high heat. When the oil is shimmering, add the patties and cook on each side until browned, 4 to 6 minutes, or until an instant-read thermometer inserted into the center reads 160°F. Remove from the pan and place on a plate to rest for 5 minutes. The turkey burgers’ internal temperature will continue to rise, but they will remain juicy.
- Finish and serve. Set each turkey burger on a bun bottom and top with the tzatziki, sliced tomatoes, cucumber, red onion, and 1 to 2 teaspoons of the Zeytoon Parvardeh. Cover with the top bun half and serve
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
- Make Ahead: You can form the patties up to a day ahead and refrigerate them. Just bring them to room temperature before cooking for even browning.
- To Grill: Heat a gas grill to medium or prepare a charcoal grill for direct grilling. Brush the grates with oil to prevent the patties from sticking and grill until nicely browned, flipping once, about 5 minutes per side, or until an instant-read thermometer inserted into the center reads 160°F. Remove from the pan and place on a plate to rest for 5 minutes.
- Storage: Leftover Greek Turkey Burgers can be stored in an airtight container in the refrigerator for up to 3 days. Keep the patties separate from the buns and toppings so everything stays fresh and doesn’t get soggy. When you're ready to enjoy them again, just reheat the patties gently in a skillet or microwave, then assemble.
Nutrition
Calories: 373.2kcal | Carbohydrates: 37.2g | Protein: 35.9g | Fat: 9.8g | Saturated Fat: 3.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.3g | Trans Fat: 0.02g | Cholesterol: 79.9mg | Sodium: 647.8mg | Potassium: 586.1mg | Fiber: 2.9g | Sugar: 4.1g | Vitamin A: 743.2IU | Vitamin C: 10.1mg | Calcium: 166.7mg | Iron: 2.1mg
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