It's hard to beat a classic cheeseburger, but I love trying out new and different variations, nonetheless. I have had this particular recipe saved for about a year now, and I'm so glad I finally got around to trying it. This is from a Southern Living from last summer, and these fig-glazed burgers with red onion jam were also featured in the spread.
It is a turkey burger patty that is enhanced by herbs, spices, and most importantly, feta cheese! Maybe it's my pregnancy, but I can't get enough feta lately. I could pretty much eat it on anything and be happy. And I feel the same way about tzatziki sauce as well. Maybe my lunch tomorrow should be feta + tzatziki, eaten with spoon? Rather than following the recipe for tzatziki that is listed with the recipe, I used my favorite version from my favorite Greek. :-)
So needless to say, I absolutely loved these burgers. The salty feta + fresh herbs play wonderfully off of each other, and the bright freshness from the tzatziki is wonderfully light and refreshing next to the burger. Served on a toasted bun with some fresh cucumber, lettuce, and tomato, I was pretty much in heaven. I served these burgers with a watermelon, tomato, and feta salad, and it was a truly wonderful summer meal. And the leftovers made for a killer salad the next day for lunch!
Greek Turkey Burgers
adapted from Southern Living, July 2010
- 1 1/4 lbs ground turkey breast
- 4 oz crumbled feta cheese
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1 Tbs minced fresh oregano
- 1 tsp lemon zest
- 1/2 tsp kosher salt
- 1 Tbs olive oil
- tzatziki sauce (recipe follows)
- thinly sliced cucumber (or use a vegetable peeler to peel ribbons)
- 4 hamburger buns, split and toasted
Mix together all the ingredients for the burgers. Using a light touch, form into 4 patties.
Grease the grates of the grill and grill the burgers 5-7 minutes per side, until cooked through, turning once. Serve with tzatziki, tomato, lettuce, and cucmber.
barely adapted from Elly Says Opa!
- 1 1/2 cups Greek yogurt (nonfat or lowfat is fine)
- 1/2 hothouse cucumber, seeds removed
- 2-3 cloves garlic, finely minced
- 2 tsp white wine vinegar
- juice of 1/2 lemon
- salt and pepper
- extra virgin olive oil
Combine all the ingredients through the lemon juice in a medium bowl. Taste and season with salt and pepper. Top with a drizzle of olive oil, and refrigerate at least 30 minutes, to allow the flavors to meld.