A light, delicious, and easy recipe perfect for springtime and summer! The perfect way to change up burger night!
- 2 lbs ground turkey
- 1 cup spinach chopped
- 1/2 cup finely chopped red onion
- 1/2 cup shredded zucchini
- 2 cloves garlic minced
- 1/2 cup crumbled feta
- 1/4 cup almond flour
- 2 tsp dill
- 2 tsp oregano
- 1 tsp salt
- 1/2 tsp garlic
- 1 5 oz container of Greek yogurt
- juice of 1/2 a lemon
- 2 cloves garlic minced
- 1/2 tsp dill
- salt & pepper
- 1 cup baby/cherry tomatoes halved
- 1/4 cup red onion diced
- 1/2 cup pitted Kalamata olives
- 1/2 cup diced cucumbers
- 1/4 cup red wine vinegar
- 2 Tbsp olive oil
- salt & pepper
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First, make the Tzatziki sauce (so the flavors have a chance to meld together while you prepare/cook everything else). Simply combine the Greek yogurt, lemon juice, garlic, dill, and salt and pepper to taste in a small bowl. Place in fridge until ready to serve.
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Next, prepare the salad. Chop the tomatoes in half, dice the cucumbers and onions and add them to a medium bowl. Add your desired amount of drained Kalamata olives (about 1/2 a cup), red wine vinegar, olive oil, and S & P. Mix well to combine and set aside.
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Finally, prepare the burgers. You'll first need to chop the spinach, dice the onion, shred the zucchini, and mince the garlic. Add all ingredients to a large bowl, and mix well (I use my hands because that works best even if it does feel icky!)
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Begin forming the meat mixture into patties...you will make about 12 total.
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Add about 1-2 Tbsp avocado oil to a large skillet. Allow the oil to heat up over medium heat. Place patties into the skillet...you should be able to fit about 4 at a time depending on the size of the pan. Allow burgers to cook for about 4-6 minutes each side (on medium heat). It will be ready to flip after a brown crust forms, avoiding turkey sticking to the pan. Repeat 2-3 times until all of the patties are cooked.
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Serve burgers with Tzatziki Sauce and Cucumber Tomato Salad, of course!