Stuffed Greek Turkey Burgers Food

STUFFED GREEK TURKEY BURGERS

Steps:

• In large skillet over medium-high heat, add oil to hot pan; saute spinach and minced garlic about 3-4 minutes, until spinach has wilted. Remove from heat and transfer spinach to small bowl or plate to cool slightly.
• In large bowl, add ground turkey and sprinkle spices evenly; Add cooled spinach and fold into burger. Add egg, stir, then mix in sun dried tomatoes and crumbled feta, using hands to mix as necessary.
• Scoop about ½ cup of burger mixture and shape into patties; you should get 4 large patties. Or make 6 smaller sized ones. Place on baking sheet and chill in the fridge for 30 minutes. Can be prepped and chilled in the fridge up to one day in advance.
• In large oiled skillet or preheated grill, cook burgers about 5-6 minutes each side, until internal temperature reaches 165ºF. Allow burgers to rest 3-4 minutes before adding to salad, buns, etc.

STUFFED TURKEY BURGERS

Steps:

• Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons red peppers and cheese, and top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.

MY BIG FAT GREEK BURGERS

Steps:

• Click here to see how she does it.
• In a small bowl, stir together the yogurt, oil, lemon juice, garlic, dill, and salt and pepper.
• Heat 2 teaspoons 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 1/4 teaspoon black pepper and stir to combine.
• 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 tablespoons 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 1/4 teaspoon pepper.
• 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.
• To serve, place a burger on the bottom half of each bun, top with about 2 tablespoons of yogurt sauce, then 2 or 3 cucumber slices and a 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).

STUFFED TURKEY BURGERS

Steps:

• Place jalapeno in cast iron skillet.
• Cook over low heat till skin is blisterd and blackened slightly.
• (10 or 15 minutes) Remove from skillet and let cool.
• Peel off skin and remove seeds (if you like heat leave them),.
• Coarsely chop.
• Divide turkey into 8 pieces.
• Gently press or pat to make rounds about 4 in in diameter.
• Layer cheese, pepper and olives on the 4 patties.
• Top with the remaining 4 patties.
• Pinch edges together to seal.
• Season with salt and pepper.
• Heat oil in large non-stick skillet over medium heat.
• Add patties and cook until brown on first side, about 3 to 4 minutes.
• Flip and cook till browned, 2 to 3 minutes more.
• Reduce heat to low and cook till meat is no longer pink but juicy, 6 to 8 minutes.

GREEK TURKEY BURGERS

Steps:

• Prepare charcoal grill for direct heat cooking.
• Remove cooking rack from grill and spray with non-stick cooking spray.
• In medium bowl combine turkey, olives, parsley, garlic, cinnamon, nutmeg, salt and pepper.
• Evenly distribute mixture into four burgers (approximately 4 1/2 inches in diameter). Grill burgers 2 to 3 minutes per side until meat thermometer registers 160 to 165 degrees F.
• and meat is no longer pink in center.
• To serve, spread 1 tablespoon sour cream on pita.
• Place cooked burger on bottom half of pita and top evenly with cucumber and 1 tablespoon Feta cheese. Fold over top half of pita and serve.

GREEK TURKEY BURGERS

Steps:

• To make the Tzatziki:.
• In a medium bowl, stir to combine all ingredients. Add 1-2 tablespoons water to thin sauce if needed.
• For the burgers:.
• Equipment: Nonstick skillet and mixing bowls.
• In a large bowl, mix to combine ground turkey, olives, parsley, dried oregano, garlic, 1/2 cup crumbled feta cheese, salt and pepper. Divide into 4 portions and shape into burger patties.
• Warm olive oil in a large nonstick skillet over medium heat, then fry turkey patties until cooked through, about 4 minutes per side.
• To assemble turkey burgers, layer lettuce, tomato slices, onion slices onto open pita and top with burger. Garnish with remaining crumbled feta cheese and a dollop of tzatziki.