Greek Turkey Burgers
- 7 oz. plain greek yogurt $2.98
- 1 medium fresh lemon $0.32
- ¼ tsp minced garlic $0.04
- ¼ tsp dried dill $0.02
- 1.25 lb. ground turkey $4.78
- 6 halves sun dried tomatoes $0.66
- 1 medium red onion $1.04
- 2 oz. frozen spinach $0.27
- ¼ cup crumbled feta $0.41
- 1 tsp dried oregano $0.05
- ½ tsp minced garlic $0.04
- ⅓ cup bread crumbs $0.11
- 1 lg. egg $0.12
- 1 med. cucumber $0.50
- 6 hamburger buns $1.64
- to taste salt and pepper $0.05
- 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.
- 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.
- 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.
- 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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