- Calories: 200
- Protein: 24 g
- Total Fat: 10 g
- Unsaturated Fat: 8 g
- Saturated Fat: 2 g
- Cholesterol: 75 mg
- Total Carbohydrate: 4 g
- Dietary Fiber: 0 g
- Total Sugar: 2 g
- Natural Sugar: 2 g
- Added Sugar: 0 g
- Sodium: 580 mg
Turkey burgers are going Greek…and these patties are filled to the brim with savory goodness! Follow my lead and serve them on warm toasty pita bread topped with sliced tomato, crispy lettuce and a dollop of Tzatziki sauce. OMG, these meaty gems are jam-packed with flavor and each bite is a party for your palate. Opa!
- Prep time
- Total Time
- • 1 pound ground turkey (at least 90% lean)
- • ½ cup finely chopped jarred roasted red pepper, patted dry with paper towels
- • ⅓ cup crumbled feta cheese
- • 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- • 1 teaspoon dried oregano
- • ¼ cup finely diced red onion
- • 2 tablespoons fresh parsley, finely chopped (or 1 teaspoon dried)
- • 2 tablespoons fresh dill, finely chopped (or 1 teaspoon of dried), optional
- • ¼ cup finely chopped jarred pepperoncini peppers (patted dry with paper towels), optional
- • Freshly ground black pepper to taste
- • ½ teaspoon kosher salt or more to taste
- • Whole-grain mini pita breads, split
- • Tzatziki Sauce, optional
In a large bowl combine the ground turkey, roasted red pepper, feta, garlic, oregano, red onion, parsley, and optional dill and pepperoncini, if using. Season with freshly ground black pepper to taste. Mix with clean hands or a rubber spatula until everything is fully incorporated.
Divide the meat mixture into four equal portions and shape into large patties placing on a nonstick surface such as wax paper or parchment. Sprinkle kosher salt over the tops of each patty. (For grilling, I recommend misting both sides of the burgers—and the grill—with oil spray because they can really stick!)
Coat a large sauté pan with oil spray and warm over medium-high heat. (Alternatively, preheat an indoor or outdoor grill pan coated with oil spray.)
Place the burgers in the pan and cook for ~6 minutes per side, or until the burgers are no longer pink in the center or 165˚. After flipping, sprinkle kosher salt over the tops of the second side as well. (Pro tip for outdoor grilling: the burgers will start to loosen slightly from the grates when they are ready to flip. You are looking for nice char marks and caramelization.)
Serve in mini pitas layered with crisp lettuce, thinly sliced tomato and a dollop of optional Tzatziki Sauce.
Nutrition provided for 1 burger without pita bun.
Try this Asparagus, Swiss Chard and Feta Frittata!