Greek Turkey Burgers

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

To serve:

• tzatziki sauce (recipe follows)
• thinly sliced cucumber (or use a vegetable peeler to peel ribbons)
• lettuce
• tomato
• 4 hamburger buns, split and toasted

Prepare grill.

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.


Tzatzi
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

Shred the cucumber on the large holes of a box grater, and using a few paper towels or a kitchen towel (one that doesn't give off lint), squeeze the cucumber to remove as much water as you can.

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.