Greek Turkey Burgers

Ingredients

• Nonfat greek yogurt

  Nonfat, plain

  7 oz or 198g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Garlic

  Raw

  1 tsp or 3g

• Dill

  Fresh

  1 tsp or 0.2g

• Spinach

  Frozen, chopped or leaf, unprepared

  ⅓ cup or 52g

• Ground turkey

  Poultry food products, raw

  1 ¼ lb or 567g

• Onions

  Sweet, raw

  1 onion or 331g

• Feta cheese

  1 cup, crumbled or 150g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Garlic

  Raw

  1 tsp or 3g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Cucumber

  With peel, raw

  1 cucumber (8-1/4") or 301g

• Hamburger bun

  Mixed-grain

  6 roll or 258g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sun Dried Tomatoes

  Julienne cut; California tomatoes - Trader Joe's

  3 oz or 85g

Directions

1. Prepare the yogurt sauce by combining the yogurt, ¼ tsp minced garlic, dry dill, juice of half the lemon and a dash of salt. Stir everything to combine and then refrigerate to allow the flavors to blend while you make the burgers.
2. Thaw the frozen spinach and squeeze out as much moisture as possible. Roughly chop the spinach to prevent long stringy pieces. Also chop the sun dried tomatoes and ¼ of the red onion.
3. In a bowl combine the ground turkey with the spinach, sun dried tomatoes, red onion, feta, ½ tsp minced garlic, dried oregano, egg, bread crumbs, ½ tsp of salt and some freshly ground pepper. Stir everything until it is evenly combined. Shape the mixture into six patties.
4. Cook the burgers on a counter top grill, a non-stick skillet or over open flame. Spread the yogurt sauce on both sides of a bun, add a warm burger and top with thin slices of red onion and cucumber. Enjoy!

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