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Plain ground turkey burgers are ho hum. There is so much you can do to jazz them up with spices and other ingredients to transformed them into mouth watering burgers.
My Mediterranean burgers are seasoned with garlic, dill, and oregano. Addition of salty fat free feta and chopped roasted red peppers finishes to push them over the top.
They are easy to prep and cook up quickly on either an outside or indoor grill. Serve these Mediterranean turkey burgers on a roll or pita with some lettuce, a slice of ripe tomato and a dollop of homemade tzatziki. While I used lean ground turkey, you can easily substitute in ground chicken, lean beef or lamb.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Ground lean turkey
- Homemade breadcrumbs
- Onion
- Oregano
- Dill
- Garlic
- Salt and pepper
- Fat free feta
- Roasted red pepper
- Lettuce
- Tomato
- Tzatziki – I made my own but you can substitute in premade from the grocery store.
- Low carb bun or pita
Making the Burgers
- Place the ground turkey in a mixing bowl. Add minced garlic to the mixing bowl along with the breadcrumbs, chopped onion, oregano, dill, black pepper and salt. Mix together with your hands until all the ingredients are evenly distributed throughout the meat.
- Pinch off a small piece of the meat mixture and microwave until done. Taste it. Adjust the salt and other spices if needed. The amount of Penzeys spices I used gave a robust Greek flavor. The intensity of the spices may vary with brand and shelf life. Let your taste buds guide you.
- Add the feta cheese and chopped roasted red peppers to the meat mixture and mix again to incorporate them throughout the meat mixture. Form turkey burgers and set aside. The recipe made six burgers. Individually wrap and freeze the burgers you are not going to use.
- Get the outdoor or indoor grill hot. You can also cook these in a skillet and in that case get the pan hot. Place the burgers on the grill or in the skillet and cook until done.
- While the burgers are cooking, spread the bottom bun with tzatziki.
- Place a piece of lettuce and a burger on the bottom of the bun.
- Place a slice of tomato and a dollop of tzatziki on top of the burger and add the top of the bun. Serve and enjoy.
Serving Ideas
- Mediterranean turkey burgers can be served at summer barbecues with a dill based potato salad or Greek pasta salad.
- Add a Greek side salad or some lemon potato wedges and you have a nice dinner.
WW 1 pt per burger, 3 pt per burger plus bun, lettuce, tomato and tzatziki
Servings: 6 burgers
Calories: 173.6kcal
Equipment
- mixing bowl
- Chef knife
- Cutting board
- garlic press
- indoor grill Cuisnart Deluxe Griddler
Ingredients
Ingredients for the Burgers
- 20 oz 93% lean ground turkey, Shady Brooks Farm
- ⅓ c chopped onion
- 2 cloves garlic, large or 3 medium cloves
- 2¼ tsp dried oregano
- 1¼ tsp dried dill
- ⅛ tsp black pepper
- ¼ tsp salt
- 4 tbsp breadcrumbs made from low carb bread
- 3 oz fat free feta cheese crumbles, President
- ⅓ c chopped roasted red peppers
Ingredients for the Sandwich
- 2 buns 647 sandwich buns
- 2 leafs of lettuce
- 2 slices tomato
- 3 tbsp tzatziki
Instructions
Making the Burgers
- Place the ground turkey in a mixing bowl.
- Finely mince the garlic cloves or run them through a garlic press. Add the garlic to the mixing bowl.
- Chop the onion and add it to the mixing bowl.
- Add the breadcrumbs, dried dill, dried oregano, black pepper, and salt to the mixing bowl. Using your hands, mix the ground turkey with the ingredients that are in the bowl until they are uniformly incorporated into the ground turkey.
- Pinch off a quarter size piece of meat and microwave it on high for 25 sec. Let it cool briefly and taste it. Adjust the salt and spices if you think it is needed. The amounts of the Penzeys dried dill and oregano I used resulted in a robust Greek flavor. Brands and shelf life of dried spices can vary. You are looking for a gyro vibe.
- Chop the roasted red peppers and add it to the meat mixture along with the crumbled feta cheese and mix into the meat mixture.
- Form the turkey mixture into six burgers. Wrap the burgers you will not be using in plastic wrap then place them in a freezer bag and stick them in the freezer for later use.
- Heat your outdoor or indoor grill. If you will be cooking the burgers on the stove top, get the skillet hot.
- Place the burgers on the grill or in the skillet and cook until they are done. I used a Cuisinart Deluxe Griddler with the plates set at 400℉ and they were done in 2 min. Remove as soon as they are done (165 - 170℉).
Building the Sandwiches
- Spread tzatziki on the bottom halves of the buns.
- Place a lettuce leaf on the tzatziki and then add the burger.
- Top the burger with a slice of tomato and a nice size dollop of tzatziki. Add the top of the bun. Serve and enjoy.
Notes
Nutritional data for just the burger is at the very bottom under Nutrition.
Nutritional data for a burger on a 647 bun with lettuce, tomato and tzatziki is below.
Cal 276.6kcal | Carb 34.1g | Protein 28.7g | Fat 12.5g | Sat. Fat 7.7g | Sodium 570 mg | Fiber 12.5g | Tot. Sugar 5.7g
Nutrition
Serving: 1burger | Calories: 173.6kcal | Carbohydrates: 7.1g | Protein: 22.8g | Fat: 6.7g | Saturated Fat: 2.1g | Sodium: 373mg | Fiber: 2.8g | Sugar: 0.9g
Tried this recipe?Let us know how it was!
