Topped with fresh veggies, feta, and our delicious homemade tzadiki sauce, these light, juicy burgers are perfect anytime you want a healthy, satisfying meal.
To make tzadiki, first peel, seed, and coarsely grate the cucumber. Collect the grated cucumber in your hands and squeeze out as much of the water as you can.
Once the cucumber is squeezed out, put it in a medium bowl with the rest of the tzadiki ingredients: plain yogurt, olive oil, lemon juice, garlic, and seasonings. Stir gently to thoroughly combine the sauce ingredients.Cover and refrigerate until you are ready to serve the turkey burgers.
Turkey Burgers
Place turkey burger, chopped spinach, egg, grated onion, chopped garlic, feta crumbles, and seasonings in a large bowl. Use your hands to quickly combine, as you would a meatloaf. Mix only until everything is evenly mixed. If the mixture seems too loose, mix in ¼-⅓ cup bread crumbs and allow the mixture to sit for at least 5 minutes before proceeding.
Divide and form the turkey burger mixture into patties about ½-inch thick. This turkey burger recipe will make eight regular-size burgers (about 5 ounces each), or 16 slider-size burgers (about 2½ ounces each).Tip: Using damp hands makes dividing the burger mixture much easier!
To Broil Turkey Burgers (our preferred cooking method)Preheat broiler for 5 minutes.Place burgers on broiling pan. Sprinkle lightly with Cavendar’s Greek Seasoning, or kosher salt and pepper. Place pan in preheated oven 4-5 inches below heat. Broil 5-6 minutes on one side. Remove burgers from the oven and use a spatula or tongs to carefully flip the burgers over. Sprinkle lightly with Cavendar’s Greek Seasoning, or kosher salt and pepper. Return burgers to the oven and broil for an additional 5-7 minutes, or until the tops are richly browned and the internal temperature has reached 165° [74 °C].
Alternate Cooking MethodsGrill on BarbecueGrill turkey burgers on your outdoor BBQ as you would any other burger, about 5-6 minutes per side.TIP: Turkey is a lean meat, so be sure to oil your grill thoroughly before slapping on the burgers.Fry on StovetopIn a large, heavy skillet, fry turkey burgers on the stovetop over medium heat for 5-6 minutes on each side, flipping once. If burgers aren’t done enough in the middle, you can finish them by placing them in 400° oven for 3-4 minutes.
Layer onto thinly sliced red onion, sliced tomatoes, fresh spinach, and fresh feta crumbles, and the tzadiki sauce you made earlier.
Notes
Start by making the tzadiki sauce. This will give the sauce ingredients the maximum amount of time to meld and marry. If you don't have Cavenders All-purpose Greek Seasoningon hand, you can substitute in ½ teaspoon each: kosher salt, basil, oregano, and freshly ground pepper.Important: It is important to keep burger ingredients cold until you are ready to cook them. This especially applies to the ground turkey. If the meat starts at room temperature, the heat of your hands will melt the fat as you are working with it, which may result in a dense, dry burger. Use a meat thermometer to check for doneness. Burgers are done when they reach an internal temperature of 165° [74 °C].Nutrition information includes only values for actual turkey burger. Nutrition information does not include values for hamburger buns or toppings.