Best 7 Greek Turkey Burgers With Tomato Salad Recipes

GREEK TURKEY BURGERS

Steps:

• Preheat the oven to 420°F.
• Add all the ingredients to a large bowl and mix together thoroughly.
• Scoop out a large fistful of meat, roll it into a ball, then flatten it to form a patty around 1 ½ inches thick. Repeat with the remaining meat to make 5 large patties of equal size.
• Once the patties are formed, use your thumb to make a shallow indentation in the middle of each patty to prevent them from forming a dome as they cook.
• Set a large oven-safe nonstick skillet over medium-high heat and spray lightly with olive oil. When the skillet is hot, add the patties.
• Cook on one side for 3 to 4 minutes, until the edges are brown and seared, then flip the patties over.
• Cook for an additional minute, then place the entire skillet in the oven to cook until the internal temperature is 165°F, 9 to 11 minutes.
• You can also bake them on a baking sheet lined with parchment paper or aluminum foil for 8 to 10 minutes.
• Enjoy these as a burger with a toasted whole wheat bun, butter lettuce, cucumber slices, thin red onion slices (optional), sliced tomato, and a little Greek yogurt instead of mayo. Or pair a patty with salad, rice, quinoa, or even roasted vegetables!

GREEK TURKEY BURGERS WITH TZATZIKI SAUCE

Steps:

• In a large bowl, add the ground turkey, spinach, sun-dried tomatoes, red onion and feta. In a small bowl, whisk together the garlic, egg, olive oil and dried oregano and kosher salt and freshly ground black pepper then pour over the turkey and mix with your hands to combine.
• Divide the burger mixture into 4 portions and mold into patties. Place on a cutting board or plate dividing the patties with parchment paper and refrigerated for 30 minutes up to overnight. You could also individually freeze the patties at this point for up to 3 months.
• Prepare the tzatziki sauce by grating the cucumber. Gather the cucumber together and place in a paper towel and press the water out of the shredded cucumber and place in a medium size bowl. Add the yogurt, garlic, red wine vinegar, fresh dill, kosher salt and freshly ground black pepper and mix well. Cover and refrigerate for 30 minutes or up to 3 days.
• Heat a non-stick grill pan over medium heat and spray well with cooking spray.
• Place the turkey burgers on the grill, cover with an upside down sheet pan or lid and cook for about 5 minutes per side. Be sure to watch the burgers and monitor your heat as the burgers will brown quickly if the heat is too high.
• Slather buns with tzatziki sauce and garnish with lettuce leaves and red onion. Or serve bunless in the bibb lettuce leaves.

CAESAR SALAD TURKEY BURGERS

Steps:

• Preheat a grill to medium high. Gently mix the turkey, 1 tablespoon mayonnaise, 2 teaspoons Worcestershire sauce, 2 teaspoons mustard, the red onion, lemon zest, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Form into four 1/2-inch-thick patties and place on a plate. Freeze until slightly firmer, 10 to 15 minutes.
• Meanwhile, combine the lemon juice and grated garlic in a small bowl; let sit 5 minutes. Whisk in the remaining 1/3 cup mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon mustard, the grated parmesan, a pinch of salt and 1/4 teaspoon pepper.
• Lightly oil the grill grates. Grill the turkey patties until cooked through but still juicy, about 4 minutes per side. Toast the buns on the grill, about 1 minute.
• Toss 3 tablespoons of the dressing with the romaine and shaved parmesan; season with salt and pepper. Serve the burgers on the buns and top with mustard, the salad and the remaining dressing. Serve with watermelon and potato chips.

GREEK STYLE TURKEY BURGERS

Steps:

• Preheat the oven to 250 degrees F.
• Place the turkey, egg yolk, oregano, salt and pepper in a large bowl. Grate half the red onion and add it to the bowl. Mix with your hands, then form into four 1/2-inch-thick patties. Place on a sheet pan or plate lined with parchment paper.
• Put the pitas on a baking sheet and place in the oven to warm.
• Heat the olive oil in a large cast-iron or other nonstick skillet over medium-high heat. When the oil is hot, add the patties and cook until they are brown on the outside and no longer pink in the center, approximately 5 minutes on each side.
• Remove the pitas from the oven and cut the tops off. Slice the remaining 1/2 red onion. Spread some tzatziki inside each pita. Fill each with lettuce, a patty, some chopped cucumber, red onion and feta, then serve with chips on the side.

GREEK TURKEY BURGERS WITH TZATZIKI SAUCE

Steps:

• In small bowl, mix 1/2 cup of the yogurt and remaining sauce ingredients; refrigerate until serving.
• Heat gas or charcoal grill. In medium bowl, mix all burger ingredients and remaining yogurt. Shape mixture into 4 patties, about 1/2 inch thick.
• Place patties on grill over medium heat. Cover grill; cook 8 to10 minutes, turning after 5 minutes, until meat thermometer inserted in center of patties reads 160°F. Place burgers on buns; top with tomato slices and sauce.

GREEK TURKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine turkey, bread crumbs, spinach, Greek dressing, feta cheese, onion, egg, salt, and black pepper together in a bowl; form into patties.
• Cook turkey burgers on preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SUN-DRIED TOMATO TURKEY BURGERS

Steps:

• Cut onion in half. Finely chop one half and thinly slice the remaining half. Combine 1/2 cup feta, sun-dried tomatoes, chopped onion, salt and pepper in a large bowl. Crumble turkey over mixture and mix well. Shape into six patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear., Meanwhile, in a small nonstick skillet coated with cooking spray, saute sliced onion until tender. Serve burgers on buns with onion and remaining feta.