Posted by: Josey Lyne Payne, Esq. | March 11, 2010

My Big Fat Greek Wednesday – Greek Turkey Burgers with Tatziki Sauce

Does anyone else feel it?  Spring, I mean.  Because let me tell you, I feel it!  It’s amazing what 4 straight days of reaching 50 degrees can do for a New Englander.  It’s amazing what a little sunshine can do.  It’s amazing what a few ingredients, some lean ground meat, and a grill can do!  Greek Turkey Burgers – Holy Yum. 

Trust me.  They’re tender, and colorful – the bright punch of green from the baby spinach, the sweet, burst of sunshine from the sun-dried tomatoes, the salty and creamy consistency of fat-free feta cheese- all topped off with a bright, tangy, healthy, fresh Tatziki on a whole wheat roll.  See, I told you to trust me!

Greek Turkey Burgers

1 lb ground turkey
1 tablespoon olive oil
1/2 yellow onion, small dice
3 cloves garlic, minced
4 cups baby spinach, loosely packed then rough chopped (measure before chopping)
1/3 cup roughly chopped sundried tomatoes (mine were Pastene and packed in olive oil)
1/4 cup chopped black kalamata olives (optional)
salt & pepper, to taste
1/2 teaspoon corriander
2 tablespoons fresh parsley, chopped
1 teaspoon paprika
4 oz fat-free feta, crumbled

whole wheat hamburger rolls
sliced tomato

Saute the onions and garlic in the olive oil until the onions are tender and transulcent.
Add in the spinach and cook until it is wilted.  Remove from heat.
Combine the ground turkey with the onions, garlic, and spinach in a large bowl.
Add in the spices, sundried tomatoes, olives, and feta cheese.
Stir to combine then form into patties.
Cook on the grill or in the oven on the middle rack by broiling for 15 minutes, flipping once half way through cooking.
Assemble with lettuce, tomato, and tzatziki sauce on whole wheat rolls.

Tatziki Sauce

6 oz plain Greek-style yogurt
1 tablespoon chopped fresh dill
1/4 cup finely diced cucumber
2 tablespoons fresh lemon juice (1/2 lemon)
salt & pepper, to taste

Combine all ingredients.


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