Greek Turkey Burgers

Ingredients

• Nonfat greek yogurt

  Nonfat, plain

  6 oz or 170g

• Garlic

  Raw

  2 cloves, minced or 6g

• Dill

  Fresh

  2 tsp or 0.4g

• Lemon juice

  Raw

  4 tsp or 20g

• Salt

  Table

  1 dash or 0.4g

• Spinach

  Frozen, chopped or leaf, unprepared

  6 tbsp or 59g

• Sun-dried tomatoes

  6 piece or 12g

• Red Onion

  Freshdirect

  ¾ small raw or 52g

• Ground turkey

  Poultry food products, raw

  24 oz or 684g

• Feta cheese

  1 ½ cup, crumbled or 225g

• Oregano

  Spices, dried

  1 ½ tsp, ground or 3g

• 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. Stir together the yogurt, half of the minced garlic, dill, lemon juice, and a pinch of salt until smooth. Cover and refrigerate while you prepare the burgers.
2. Thaw the spinach and squeeze it very dry. Roughly chop the spinach, sun-dried tomatoes, and about one-quarter of the red onion. Thinly slice the remaining onion and the cucumber for toppings.
3. In a bowl, combine the ground turkey, chopped spinach, chopped sun-dried tomatoes, chopped red onion, remaining garlic, feta, oregano, egg, a pinch of salt, and pepper. Mix gently just until combined and form into equally sized patties.
4. Cook the patties on a preheated grill or in a lightly oiled nonstick skillet over medium-high heat until browned on both sides and the centers reach 165°F, about 4–5 minutes per side.
5. Spread the yogurt sauce on both sides of each bun, add a hot turkey patty, and top with sliced red onion and cucumber. Serve immediately.