Greek Turkey and Feta Burgers

These Greek turkey and feta burgers get their flavor from herbed feta, fresh dill, and lemon, and they finish in the oven so they stay juicy. Everyone builds their own plate with the toppings they like.

Serves: 4

Greek Turkey and Feta Burgers with Toppings

Time: 30 minutes

Ingredients

Burger patties

• 1 pound ground turkey

• 1 container (4 ounces) herbed feta crumbles

• 1 package fresh dill, chopped

• 1 lemon, zest and juice

• 1 egg

• 1/4 to 1/2 cup red onion, finely chopped or grated (optional)

• 1 teaspoon oregano

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/4 cup panko breadcrumbs (optional)

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

For cooking

• Drizzle of olive oil

For serving (optional)

• Romaine lettuce

• 1 English cucumber, sliced

• 1 ripe tomato, sliced

• Pita pockets or flatbread

• 1 tub tzatziki

• Fresh dill

• Extra lemon juice

• Extra feta

Steps

1. Preheat the oven to 350°F.

2. Combine all burger ingredients and form into 4 patties.

3. Heat a large oven-safe skillet over medium heat. Add olive oil and let it heat.

4. Add patties to the hot skillet and cook without moving them for 4 to 5 minutes, until browned on one side.

5. Flip the burgers and move the skillet to the oven. Bake for 10 to 15 minutes, until the patties reach 165°F inside.

6. Serve with romaine, cucumber, tomato, feta, tzatziki, pita or flatbread, and extra lemon juice to taste.

Build Your Plate

• Lighter: skip the pita and serve the patty over chopped romaine with cucumber, tomato, and a spoonful of tzatziki.

• Bigger appetites: two patties in a warm pita, or add a scoop of rice or quinoa on the side.

• Picky eaters: a plain patty in pita with just the toppings they want. Leave the onion out of the mix if needed.

• Richer: extra feta, a generous layer of tzatziki, and warm flatbread.

Leftovers

Store cooked patties, sliced vegetables, and tzatziki separately in the refrigerator. Patties keep 3 to 4 days; sliced cucumber and tomato are best within 2 days. Later in the week, crumble a patty over a Greek salad or build a bowl with rice, cucumber, tomato, and tzatziki.