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My Big Fat Greek Turkey Burger with Dill Yogurt Sauce

A very flavorful turkey burger thanks to the addition of delicacies from the olive bar

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

Turkey Burgers

  • 1 pound ground turkey
  • 3 garlic cloves
  • 1/3 c. Italian parsley leaves no stems!
  • 1 t. dried oregano rubbed between your fingers to release the oils and flavor
  • 1 egg
  • 8 ounces mixed pitted olives and feta cheese from your supermarket olive bar
  • 1/2 t. freshly ground black pepper
  • 1 T. olive oil for brushing the flatbreads
  • 1 ripe tomato thickly sliced
  • 1 avocado sliced

Cucumber, Dill and Yogurt Sauce

  • 1 English cucumber sliced
  • 1/3 c. fresh dill fronds no stems
  • 1/3 c. Greek yoghurt full or no fat
  • 3 T. reduced fat sour cream preferably Breakstone for flavor and thickness
  • salt and pepper to taste
  • 1 container Sabra Hummus any flavor but I like the black olive

Instructions

Turkey Burgers

  1. Put ground turkey in a medium sized bowl. 

  2. Chop the garlic cloves first in the dry bowl of a mini food processor and add the parsley. Chop until mixed. Add the oregano and the egg and mix. 

  3. Pulse the mixed olives and feta cheese along with the egg mixture. Short pulses are best as you do not want to purée the mixture.



  4. With a rubber spatula, gently (please be gentle!) mix the olive mixture with the turkey and add a few grindings of pepper. 

  5. Take a teaspoon of the raw mixture and put it in a ramekin. Microwave for 20 seconds and let cool. Taste for seasonings and adjust if necessary. Once the mixture is seasoned as you like it, put the raw turkey mixture in the refrigerator covered overnight.


Cucumber, Dill and Yogurt sauce

  1. Make sauce. Wash and cut the cucumber into medium slices that will fit into the mini food processor. I put 1/3 of them at a time into the processor, chop them finely, and dump them into a medium sized strainer so they can wait there for their other friends to join them. Chop the next two groups of cucumber slices the same way and let them rest in the strainer over a bowl. Salt the cucumbers very lightly (no more than 1/2 tsp) and mix the chopped mixture together to allow the juices to drain for 15 minutes. 

  2. Press the cucumbers with a spoon to get the juices out and mix them with the rest of the sauce ingredients. Refrigerate overnight for best flavor blending but if you don't have time to do so, that's fine also. (Not judging here!)

  3. The next day, preheat a gas grill to to medium high. Form the turkey burgers into 4 patties each the side and shape of one half of your Flat Out and brush the patties on both sides with olive oil. 

  4. Brush the FlatOuts with the olive oil and set aside. 


  5. Once the grill is hot, grill the burgers for 5 minutes on a side. Don't move them for the first 5 minutes. If you move them, they will stick. You want them to cook on one side just enough so that a spatula will easily slide under them.  You want them to be cooked all the way through. Never press them down with a spatula since all that does is release all their juices and you will have dry dry dry burgers. 

  6. Grill the FlatOuts, oil side down for about a minute on a side. Watch them very carefully as they will burn very quickly.


  7. When the burgers are done, put them each on a FlatOut on the grill and let them sit for a minute. Remove from heat. 

  8. Spread hummus on one side of the bread and add a slice of tomato and some avocado. Cut each burger in half for easy dipping into the cucumber sauce.