These Greek Turkey Burgers are bursting with flavor as they’re studded with sundried tomatoes and feta cheese, then topped with a cool and creamy tzatziki sauce. I promise they’ll become one of your favorite summer-time (or really anytime) meals!
It’s been awhile since I changed up my turkey burger game, but man I’m so excited that I did! These burgers take all of the Greek flavors that I love and package it in a light and summery lettuce package. Yes, you could serve these with a bun, but I really love how much more noticeable the flavors of the burger and sauce where when I used a lettuce wrap vs a bun. Plus, there’s something so heavy about burger buns (at least in my opinion), and with the hot weather not letting up in Denver, heavy is the exact opposite of what I’m going for right now.
You’ll also notice that I made these using a cast iron skillet so that I could brown and then bake the burgers in the same pan, but you can easily use two different pans or skip this step completely and just grill your burgers.
Since there’s so much going on inside of these burgers flavor-wise, I kept the toppings to a minimum with just the tzatziki sauce and lettuce wrap, but feel free to add extra sundried tomatoes or even avocado on top!
So here’s a toast to a weekend full of Greek turkey burgers and a glass or two of rosé!
Zesty Greek Turkey BurgersPrint Recipe
- For the burgers:
- 1 lb ground turkey
- ¼ cup sun-dried tomatoes, drained
- ¼ cup feta cheese
- 1 tsp oregano
- ¼ cup rolled oats
- Salt and pepper
- 4 large lettuce leafs to serve
- 1 egg
- For the Tzatziki sauce (makes about 1.25 cups):
- 1 cucumber (peeled, seeded and roughly chopped)
- 1 cup Greek yogurt (I used a 2% fat plain Greek yogurt)
- 1 tablespoons extra virgin olive oil
- Juice ½ lemon
- 1 sprig fresh mint
- 1 tsp garlic powder
- 1/8 tsp nutmeg
- 1/8 tsp red pepper flakes
- Pinch salt
Pulse oats in food processor and combine with oregano, salt and pepper. Dice sundried tomatoes.
In a large mixing bowl, combine turkey, tomatoes, feta, and oats. Whisk egg then add to turkey mixture. Form into 4 patties.
Place in cast iron skillet and brown over med-high heat, about 4-5 min per side.
Move skillet to oven and finish cooking at 375 for 15 minutes or until cooked through. Option to just cook on the grill.
While turkey burgers are cooking, prepare tzatziki sauce by placing all the ingredients from cucumber through pinch of salt in a food processor. Pulse until smooth and creamy. Leftover sauce can be stored in the fridge for up to 1 week.
Serve by placing a turkey patty on a large lettuce leaf, top with sauce, and wrap lettuce leaf to cover before digging in. Enjoy!
Nutrition for 1/4 of recipe (without sauce): 304 calories, 5 grams saturated fat, 7 grams carbohydrate, 1 gram fiber, 36 grams protein Nutrition for 2 tablespoons of sauce: 28 calories, 0 g saturated fat, 1 g carbohydrate, 1 g sugar, 2 g protein
Adapted from Budget Bytes