Greek Turkey Burgers with Fresh Tzatziki Sauce

I love this dinner because it checks many boxes. It’s budget friendly. It’s bright, flavorful and energetic. It uses the best ingredients summer has to offer, like cucumbers, tomatoes, and sweet onions. And although these burgers can be prepared to pair with a bun, I actually prefer them sans. Using a fork and knife allows you to make sure each bite has the perfect amount of cucumber, tomato and tzatziki topping. Last but not least, this is a great dinner option for meal-preppers: patties can be made ahead and kept in the freezer - simply defrost each burger as you need it. After assembling but before cooking, stack burgers with wax paper in between, wrap them in plastic wrap, and place in the freezer.

Burgers:

• Ground turkey

• Egg

• Feta

• Greek seasoning (if you don’t have that, oregano works fine)

• Walla Walla sweet onions (or other sweet, white, onion)

• Lemon

Tzatziki Sauce

• Greek yogurt

• Cucumber

• Fresh dill

• Fresh mint

• Lemon

*portioned for 7-8 large burgers, adjust ratios accordingly

1. Begin by making your tzatziki sauce. Combine 6 oz of greek yogurt, ¼ cup finely diced cucumber, 1.5 tablespoons fresh dill, 1 tablespoon mint, and juice from 1 small lemon. Place in fridge to let flavors combine while cooking burgers.

2. Combine 3 lb ground turkey, 1 egg, 6 oz crumbled feta, 1.5 tablespoons greek seasoning, 2 teaspoons salt, ½ cup diced Walla Wall sweet onions, and 1 tablespoon lemon zest. Mix well and form into large patties. Make them more flat than thick.

3. Heat a saucepan to medium and add a swirl of olive oil to coat the pan. Cook patties for 6 minutes on each side, plus extra time to reach an internal temperature of 165 degrees F. 

4. While patties are cooking, thinly slice a large, fresh tomato and cucumber. Once patties are done, plate each patty and top with tomato, cucumber, and a healthy dollop of tzatziki. Serve with or without a bun!