Greek Turkey Burgers
These Greek turkey burgers combine feta, olives, fresh herbs, vegetables, and savory spices in tender patties you can cook in a skillet or on the grill.
Servings: 4 burgers
Ingredients
- 1 pound ground turkey
- ⅓ cup crumbled feta
- ¼ cup green or Kalamata olives diced
- ¼ cup red onion diced
- ¼ cup red bell pepper diced
- ¼ cup fresh parsley chopped
- 2 tablespoons fresh dill chopped
- 2 tablespoons extra virgin olive oil divided
- 1 teaspoon minced garlic about 2 cloves
- 1 teaspoon salt
- 1½ teaspoons sweet paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- For serving: Lettuce wraps buns, or pita; tzatziki or tahini; lettuce, thinly sliced tomato, red onion, and cucumber
Instructions
- In a large bowl, combine the ground turkey, feta, olives, red onion, bell pepper, parsley, dill, 1 tablespoon olive oil, garlic, salt, paprika, cumin, oregano, and black pepper. Mix with a fork or use your hands to combine, being careful not to overmix.
- Divide the turkey mixture into 4 equal portions, then shape each one into a ½-inch-thick patty. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.
- Heat the remaining 1 tablespoon olive oil in a grill pan or cast iron skillet over medium heat. Cook the patties for 5 to 6 minutes per side, until they reach an internal temperature of 165°F.
- Alternatively, grill the burgers over direct medium heat for 4 to 6 minutes per side, until cooked through and the centers reach 165°F.
- Serve the burgers on buns, in pita, or in lettuce wraps. Top with tzatziki or tahini and your favorite vegetables.
Notes
- Chop the olives, onion, bell pepper, parsley, and dill finely so the patties hold together more easily.
- Mix 1 tablespoon olive oil into the turkey mixture. Reserve the remaining tablespoon for the skillet method.
- Refrigerate the shaped patties for at least 20 minutes and up to 4 hours before cooking.
- Cook the burgers to an internal temperature of 165°F.
- Store cooked burgers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooked and cooled patties with parchment between the layers for up to 3 months.
Nutrition
Calories: 247kcal | Carbohydrates: 4g | Protein: 29g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 918mg | Potassium: 432mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1115IU | Vitamin C: 18mg | Calcium: 88mg | Iron: 2mg