Ingredients
Lemon Dill Yogurt Sauce:
- ½ cup Plain Greek yogurt
- ½ Tbsp Lemon juice
- â…› tsp Garlic powder
- â…› tsp Dried dill
- â…› tsp Salt
Burger Patties:
- 19 oz. Ground turkey
- ¼ cup Sun-dried tomatoes, finely chopped
- ¼ cup Red onion, minced
- 2 oz. Frozen spinach, thawed and squeezed very dry
- ¼ cup Crumbled feta cheese
- 1 tsp Dried oregano
- ¼ tsp Garlic powder
- ¼ tsp Salt
- 1 Tbsp Cooking oil
- 5 Hamburger buns
- ½ Cucumber, sliced
Instructions
1. Sauce: Mix Greek yogurt, lemon juice, garlic powder, dill, and salt in a bowl. Refrigerate until ready to use.
2. Prep Add-ins: Finely chop sun-dried tomatoes and red onion. Thaw frozen spinach and squeeze out ALL moisture using a kitchen towel.
3. Mix: Combine turkey, tomatoes, onion, spinach, feta, oregano, garlic powder, and salt in a large bowl. Mix gently but thoroughly.
4. Form: Divide into 5 equal portions. Shape into patties slightly wider than your buns to account for shrinkage.
5. Cook: Heat oil in a large skillet over medium heat. Cook patties for 5-7 minutes per side until browned and internal temp reaches 165°F.
6. Assemble: Spread sauce on buns, add turkey burger, top with sliced cucumber and onion. Serve hot.
Notes
- Moisture is Key: Thoroughly squeezing the spinach dry is the most important step to prevent the burgers from falling apart.
- Patty Shape: Turkey burgers shrink when cooking; make your raw patties wider and flatter than the bun.
- Food Safety: Always cook ground turkey until it reaches an internal temperature of 165°F.
- Make Ahead: You can form the patties up to 24 hours in advance and keep them covered in the fridge.
- Freezing: Cooked burgers freeze beautifully for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean