Spinach and Feta Turkey Burger

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Spinach and Feta Turkey Burger with Mint, Dill, and Cucumber Tzatziki Sauce

I’ve never really cared much for ground turkey. I thought it was too dry and bland and became dense and bland when formed into patties.

A couple weeks ago, I was over at my in-laws and was served a grilled turkey burger. It was much tastier than I anticipated, but I still thought it could be improved upon.

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Spinach and feta turkey burgers fry on a cast iron griddle on a gas grill.

A few days later, my wife showed me a recipe for a turkey burger with spinach and feta cheese. It looked promising, but I thought the proportions seemed a little off. I decreased the amount of spinach and egg as I thought the amount in the original recipe would make burgers that fell apart.

I use a cast iron griddle on my gas grill to cook the burgers. A cast iron skillet will also work or simply cook them on the grates.

Here is what I did:

Spinach and Feta Turkey Burger

Ingredients

1 Large egg
2 Cloves garlic
3 Ounces Feta cheese crumbles
1 Pound fresh spinach steamed and squeezed dry or 7 ounces frozen spinach thawed and squeezed dry
1 1/2 Pounds ground turkey

Directions

Mix together the egg, garlic, feta cheese, spinach, and turkey in a large bowl until well combined. Form into 6 patties approximately 5 ounces each. Place them on foil wrapped tray and refrigerate for at least 30 minutes.

While burgers are chilling, preheat a gas or charcoal grill to medium-high heat. Then grill burgers until no longer pink in the center, 15 to 20 minutes.

Mint, Dill, and Cucumber Tzatziki Sauce

Ingredients 

1 Cucumber, peeled and grated
1/2 Teaspoon salt
2 Cups plain Greek yogurt
4 Cloves garlic, minced
1/4 Teaspoon cayenne pepper
Juice from 1/2 lemon
2 Tablespoons fresh dill, chopped
2 Tablespoons fresh mint, chopped
Kosher salt and fresh ground pepper to taste

Directions

Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice. Then move shredded cucumber onto several dry paper or cloth towel and squeeze as much moisture as possible from the cucumber.

Then combine yogurt, cucumber into a separate bowl. Add garlic, cayenne pepper, and lemon juice and mix thoroughly.

Stir dill and mint into yogurt-cucumber mixture. Season with salt and black pepper to taste.

Cover bowl with plastic wrap and refrigerate for at least an hour. This may also be made the day before to allow the flavors to combine even more.

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