When topped with a lemon-and-dill yogurt sauce, the spinach-and-feta cheese stuffing in these Greek Burgers adds a juicy and satisfying flavor.
Ingredients for Greek Burgers
For the Yogurt Sauce:
- 1/2 cup nonfat Greek-style yogurt
- 2 teaspoons olive oil
- 2 teaspoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon chopped fresh dill leaves
- 1/8 teaspoon salt
- Pinch freshly ground black pepper
For the Burgers:
- 2 teaspoons olive oil
- 1/2 small onion, chopped
- 2 cups lightly packed baby spinach leaves, coarsely chopped
- 1/4 cup crumbled feta cheese
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 pounds lean ground turkey breast
- 1/4 teaspoon salt
- 4 whole-wheat burger buns
- 1/4 English cucumber, thinly sliced
- 4 small leaves of romaine lettuce with ribs removed
Directions for Greek Burgers
- In a small bowl, stir together the yogurt, oil, lemon juice, garlic, dill, 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. Add the feta cheese, dill, and 1/4 teaspoon of black pepper and stir to combine. Remove the pan from the heat.
- Divide the turkey into four equal-sized rounds. Make two equal-sized patties out of each, so you have eight patties total. Put two tablespoons of the spinach-feta mixture onto half of the patties. Top with remaining patties working the turkey around the edges to seal the burgers closed. Season the burgers on both sides with the salt and the remaining 1/4 teaspoon of 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 two tablespoons of yogurt sauce, then 2 or 3 cucumber slices and a lettuce leaf. Top with the other half of the bun and serve.
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