Greek Turkey Burgers

Ingredients

• Nonfat greek yogurt

  Nonfat, plain

  6 oz or 170g

• Garlic

  Raw

  1 cloves, minced or 3g

• Dill

  Fresh

  1 tsp or 0.2g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Salt

  Table

  1 dash or 0.4g

• Spinach

  Frozen, chopped or leaf, unprepared

  ⅓ cup or 52g

• Sun-dried tomatoes

  6 piece or 12g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Ground turkey

  Poultry food products, raw

  1 ¼ lb or 567g

• Feta cheese

  1 cup, crumbled or 150g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Hamburger bun

  Mixed-grain

  6 roll or 258g

Directions

1. Combine the yogurt, half of the minced garlic, dill, lemon juice, and a dash of salt to make the yogurt sauce. Refrigerate to blend flavors while preparing the burgers.
2. Thaw and squeeze excess moisture from the spinach. Roughly chop the spinach, sun-dried tomatoes, and one-fourth of the red onion. Slice the remaining red onion and cucumber for topping.
3. Mix ground turkey with spinach, sun-dried tomatoes, chopped red onion, feta, remaining garlic, oregano, egg, salt, and pepper. Form into equal patties.
4. Cook the patties on a grill, non-stick skillet, or over open flame until fully cooked.
5. Spread yogurt sauce on both sides of a bun, add a warm burger, and top with thin slices of red onion and cucumber.

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