My Big Fat Greek Turkey Burgers Food

GREEK FETA TURKEY BURGERS

Steps:

• Make the the tzatziki sauce per the recipe link instructions. You can make this 1-2 days in advance, if desired. You can also use store-bought tzatziki. Set aside.
• Make the turkey mixture: In a large bowl, combine the ground turkey, parsley, dill, dried oregano, diced red onions, minced garlic, crumbled feta, salt, and pepper. Mix with your hands until evenly combined, but do NOT overmix. Note: overmixed meat will result in dry and tough patties.
• Form the turkey burger patties: Divide the mixture into 4 equal parts and form ½ inch patties with an indentation in the middle. Make them a bit wider than the buns (about ⅓ or ½ inch larger or so) - this is because burgers tend to shrink while cooking. Tip: an indentation in the center to prevent them from puffing up as they cook. This will also prevent them from shrinking.
• In a large skillet, heat a few drizzles of olive oil over medium heat. Cook for 4-5 minutes on each side. Tip: Don't press down the burgers with a spatula as they cook - this will remove all the moisture.
• Build the burgers on the buns along with the toppings. Serve immediately and enjoy! I like to build them in this order: bottom burger bun, lettuce, turkey burger patty, tzatziki, crumbled feta, tomato slices, cucumber slices, onion slices, more tzatziki, top burger bun.

GREEK TURKEY BURGERS

Steps:

• Preheat the oven to 420°F.
• Add all the ingredients to a large bowl and mix together thoroughly.
• Scoop out a large fistful of meat, roll it into a ball, then flatten it to form a patty around 1 ½ inches thick. Repeat with the remaining meat to make 5 large patties of equal size.
• Once the patties are formed, use your thumb to make a shallow indentation in the middle of each patty to prevent them from forming a dome as they cook.
• Set a large oven-safe nonstick skillet over medium-high heat and spray lightly with olive oil. When the skillet is hot, add the patties.
• Cook on one side for 3 to 4 minutes, until the edges are brown and seared, then flip the patties over.
• Cook for an additional minute, then place the entire skillet in the oven to cook until the internal temperature is 165°F, 9 to 11 minutes.
• You can also bake them on a baking sheet lined with parchment paper or aluminum foil for 8 to 10 minutes.
• Enjoy these as a burger with a toasted whole wheat bun, butter lettuce, cucumber slices, thin red onion slices (optional), sliced tomato, and a little Greek yogurt instead of mayo. Or pair a patty with salad, rice, quinoa, or even roasted vegetables!

GREEK STYLE TURKEY BURGERS

Steps:

• Preheat the oven to 250 degrees F.
• Place the turkey, egg yolk, oregano, salt and pepper in a large bowl. Grate half the red onion and add it to the bowl. Mix with your hands, then form into four 1/2-inch-thick patties. Place on a sheet pan or plate lined with parchment paper.
• Put the pitas on a baking sheet and place in the oven to warm.
• Heat the olive oil in a large cast-iron or other nonstick skillet over medium-high heat. When the oil is hot, add the patties and cook until they are brown on the outside and no longer pink in the center, approximately 5 minutes on each side.
• Remove the pitas from the oven and cut the tops off. Slice the remaining 1/2 red onion. Spread some tzatziki inside each pita. Fill each with lettuce, a patty, some chopped cucumber, red onion and feta, then serve with chips on the side.

GREEK-STYLE TURKEY BURGERS

Steps:

• Combine all the ingredients in a large bowl.
• Form into 4 patties, then grill.
• I have served this on regular burger buns with tomatoes and mayo, and on pita with tahini, tomatoes and lettuce.

MY BIG FAT GREEK TURKEY BURGERS

Steps:

• 1. In a small bowl, stir together the yogurt, oil, lemon juice, garlic, dill, salt and pepper.
• 2. Heat 2 tsp of oil in a nonstick skillet over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Remove the pan from the heat. Add the feta cheese, dill and ¼ tsp black pepper and stir to combine.
• 3. Divide the turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Put 2 tbsp of the spinach-feta mixture onto half of the patties. Top with remaining patties working the turkey around the edges to seal burgers closed. Season the burgers on both sides with the salt and remaining ¼ tsp pepper.
• 4. Spray a nonstick grill pan with cooking spray and heat over medium-high heat, or prepare the grill. Grill the patties until cooked through, about 5 minutes per side.
• 5. To serve, place a burger on the bottom half of each bun, top with about 2 tbsp of yogurt sauce, then 2 or 3 cucumber slices and lettuce leaf. Top with the other half of the bun and serve.

GREEK TURKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine turkey, bread crumbs, spinach, Greek dressing, feta cheese, onion, egg, salt, and black pepper together in a bowl; form into patties.
• Cook turkey burgers on preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

MY BIG FAT GREEK BURGER

Steps:

• Combine all ingredients for the yogurt sauce in a small bowl. Cover and chill until ready to serve.
• To prepare the burgers combine the spinach, feta, and herbs together in a medium bowl until just mixed. Gently fold in the ground beef taking care not to over mix as that will toughen the burger. Divide the mix into fourths and shape into patties.
• Prepare your indoor grill with a light coating of olive oil, olive oil flavored cooking spray would work well here. Cook the burgers about 4 minutes on the indoor grill.
• To serve your burgers, split the warmed pita bread and the burgers. Allow diners to adorn with onion slices, cucumbers, tomatoes and sauce to taste.

MY BIG FAT GREEK BURGERS

Steps:

• NOTE: I USE 50% GROUND BEEF WITH 50% GROUND LAMB, WHICH IS A BALANCED MELDING OF FLAVORS.
• TRADITIONAL PREPARATION METHOD: INTO a large bowl add the SEASONED GROUND MEAT ingredients without mixing; IN another small bowl beat one egg with 1 tablespoon flour; ADD egg/flour mixture to ground meat ingredients in large bowl; WHISK 1/4 cup milk and 1/8 cup ouzo or Pernod (or 1 teaspoon anise extract) in a small bowl and add 1/2 cup bread crumbs; ALLOW mixture to absorb; ADD to meat mixture; MIX well; CHILL meatball mixture until very cold (40 degrees F).
• QUICK FOOD PROCESSOR METHOD: INTO large food processor add 1/4 cup milk, 1 egg, 1 tablespoon flour, 1/8 cup ouzo (or 1 teaspoon anise extract) and 1/2 cup bread crumbs; PROCESS; ADD the MAIN MEATBALL INGREDIENTS except for ground lamb and feta cheese; PROCESS; ADD ground lamb; PROCESS (Feta cheese may be added to mixture now and processed or folded into after); CHILL meatball mixture until very cold (40 degrees F).
• SHAPE meat mixture into six patties.
• PLACE patties onto a baking sheet (do not use a broiler pan with grill since patties will stick to the grill and/or and be difficult to remove after broiling).
• PREHEAT oven to BROIL.
• BROIL the patties 2-3 minutes, TURN patties using a metal spatula (NOTE: YOU MAY ADD CRUMBLED FETA CHEESE OVER BURGERS NOW IF DESIRED); BROIL 2 minutes longer or until desired doneness is reached (patties will continue to cook after removing from oven); REMOVE pan from oven; COVER patties with foil.
• MAKE CUCUMBER-DILL SAUCE: Combine Cucumber-Dill Yogurt Sauce recipe ingredients in a small bowl (1 cup plain yogurt, 1/2 cup finely diced cucumbers, 2 tablespoons chopped fresh dill or 1 1/2 teapoons dried dill, 3/4 teaspoon chopped fresh mint or 1/4 teaspoon dried mint, 1/2 teaspoon finely minced onions, 1/4 teaspoon finely grated fresh lemon zest); CHILL before serving.
• WARM or toast buns if desired (For toasted steamed buns if desired, melt butter a large skillet over medium heat; PLACE place halved buns cut-side down; REDUCE heat and cover until buns are browned on bottom and heated through); SPREAD the CUCUMBER-DILL YOGURT SAUCE; ASSEMBLE burgers as desired with above FIXINGS.
• SERVE and say, "OPA"!