Greek Style Turkey Burgers

Greek Style Turkey Burgers

Foodie for the Soul

 

 

This recipe I came up with when I was searching for a fun spin on the typical American burger. I didn't want to do lamb, but wanted to do Greek and healthy. In this recipe I figured out how to give the ground turkey authentic Greek flavor and used some other quick buys at the whole foods to make it all come together.

 

Ingredients:

1 package of Ground Turkey

Store bought Tzaziki Sauce - I love the CAVA one from whole foods

1 tablespoon parsley

1 tablespoon yellow mustard

1/2 white minced onion

1 tablespoon of Worshestire sauce

1/2 teaspoon of turmeric

1 tablespoon lemon juice

1 teaspoon of Pub Burger seasoning McCormick GrillMates

Whole Grain Burger Buns

Fresh sliced Tomato to have on your burger

Crumbled feta or sliced thin from a block of fresh Feta

 

Directions:

Season your ground turkey meat with lemon juice, salt, pepper, pub burger seasoning, turmeric, yellow mustard, minced onion, worshestire sauce and parsley. Note: Ground turkey absorbs flavors easily so easy on the salt.

 

Once the ground turkey is mixed well, start forming round 1/4 inch thick patties. Remember they shrink when you cook them. If you are going to grill these guys, make sure your grill is greased very well, turkey doesn't hold up as well as beef on an outdoor grill. I use my indoor stove top grill. (Open the windows when grilling indoors or turn your kitchen ventilator on.)

 

GRILL:

Once your patties are shaped, heat up a grill pan nice and hot with some olive oil. When you place  your burger on the grill pan and it sizzles, you know it's ready. Sear your turkey burgers on each side for 2 minutes and lower the heat to medium. You want to make sure the burger is no longer pink in the center, each burger will cook for about 5 additional minutes after the sears on each side. The fatter the burger, the more time it needs to cook.

 

-- OR --

 

BAKE:

You could also bake the burgers in a greased glass pyrex under 400 degrees for 30 minutes, turning once. Internal temperature should be 165 degrees F.  

 

Serve your burgers with all the fix'ins, i.e. the feta cheese, the tomato, the tzaziki and I also served with the salad below and some baked sweet potato fries!!! Enjoy this healthy version of an all American favorite!!!

 

Crisp Cucumber Pickled Salad Ingredients:

Cucumber sliced thin

1/2 red onion sliced thin

1/4 cup of Apple Cider Vinegar

1/2 tablespoon of brown sugar

1/4 teaspoon black pepper

A pinch of salt

 

Mix all of these together in a bowl, cover with plastic and store until ready to serve. Serve with a slotted spoon to avoid from all the vinegar getting on the plate.

 

Chicken Taco Chili

This dish was completely made up and I was incredibly surprised with the flavor and hearty satisfaction I got from the meal! It's great to put into tortillas or to serve over rice or quinoa but I had it "chili" style. If you do not like heat, I suggest taking the jalapenos out of the recipe.  

Ingredients:

2 Full Chicken Breasts

2 Jalapenos, seeded and sliced (USE GLOVES)

1 red bell pepper julienned

1/2 White Sweet Onion sliced

2 tablespoons roughly chopped cilantro

1 small can of Rotel cilantro, lime, and tomatoes

1 16oz can of LaPalmas Green Enchilada sauce (Mexican Food Aisle)

1 can of Goya Black Beans (Mexican Food Aisle)

1 pouch of Frontera Fajita Skillet Sauce (Mexican Food Aisle)

 

Directions:

 

1. Prep your veggies, slice them all up as shown below.

2. Pour your fajita skillet sauce in the crock pot, followed by the rotel tomatoes (as shown below).

3. Remove your chicken breasts from packaging, rinse in cold water to get rid of slime, and pat dry with a paper towel. Sprinkle salt and pepper on each side.

 

4. Heat up a round skillet to high. You want the pan nice and hot because you want to sear your chicken about 2 minutes on each side. (See below)

5. Once your chicken is seared on each side, place your chicken on the bed of the tomatoes and fajita sauce in the crockpot. Then pour in the enchilada sauce, the veggies, and the black beans. Stir the contents on the top and place lid on top.

 

6. Set your crock pot on 6 hours and 30 minutes LOW. 

 

 





 7. After the time has elapsed, all the yummy flavors have come together as such. Grab your chicken out and start pulling it apart with two forks to shred it.

 

8. Place your shredded chicken back into the crock pot to absorb all those delicious flavors!

 

9. Serve with shredded cheese, sour cream, guacamole (I used wholly guacamole homestyle) and slice of lime!!! Soooooo good!

 

 

Enjoy! Post your comments below and oh...YOU'RE WELCOME! :)