• Jill Rice

BBQ Season brings on these lovies! - Mediterranean Turkey Burgers

These turkey burgers are fabulous fresh off the grill or cold the next day for lunch. Great item for meal prepping; high-protein patties will fill you up on good stuff without weighting you down.


3/4 cup reduced-fat (2%) Greek Yogurt [for those not using dairy, substitute Cashewgurt]

2 Tbsp. fresh lemon juice

2 cloves garlic, finely chopped, divided use

1/4 tsp. dried dill weed

1 1/2 lbs. 93% lean ground turkey [organic lean turkey]

1 medium red onion, thinly slice half, finely chop other half, divided use

1/4 cup finely chopped sun-dried tomatoes [optional]

6 Tbsp. Feta Cheese, crumbled [buy block and cut into small squares to avoid caking preservatives in already crumbled cheese]

1 tsp. dried Oregano, organic [oregano makes these burgers bomb, so more is encouraged!]

1/2 cup whole grain bread crumbs [if gluten intolerant: use organic, gluten free rolled oats]

1 large organic Egg

2 large handfuls of fresh organic baby spinach, chopped

1 cucumber, sliced

Sea Salt & ground black pepper, to taste [Ted & Barney's is great too!]


1. Make yogurt sauce - combine yogurt, lemon juice, 1 clove garlic & dill in a small glass jar with lid to shake and store in refrigerator.

2. Preheat Grill [Treager grills are amazing due to their indirect heat and wood pellet flavor]

3. In large bowl combine ground turkey, chopped red onion, sun-dried tomatoes, spinach, feta cheese, remaining 1 clove garlic, oregano, bread crumbs, and egg. Add Salt and Pepper if desired. make well - use your clean hands - why not!?!

4. Form turkey into approx 6 patties.

5. Place on grill for about 5 minutes on each side, or until no longer pink in the middle.

Serve patties with red onion slices and cucumber slices and a side of the yogurt sauce for dipping or drizzle over the top. Additional options to add to meal is placing burgers on a bed of greens and or baked sweet potato chunks or hashbrowns as a side.



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