I know I’m pretty all over the place with my choices of what kind of recipes to put together for this blog. As much as I try to establish rhyme or reason for my food-posting patterns, it just doesn’t happen. I’m sure you’ve noticed that in a week I can go from posting something seasonal and healthy to sinful and against the norm and then round it out with a cocktail and a few foreign foods. It’s adventurous! It’s spontaneous! It’s totally not how I would cook if this blog didn’t exist.
As horrible as I know that sounds, I’ve got to ask you to please give me a chance to explain myself. Am I glad I’ve made everything that I have since starting this blog? Yes! (Well, most of it– but what I don’t like doesn’t wind up on here, so you’re safe). Have some of the not-so-typical dishes turned into some of my favorites? Absolutely. However, they wouldn’t have existed if it wasn’t for the fact that I knew you’d be checking in here to see what I’ve been up to. If I showed you 500 Mediterranean-influenced recipes and nothing else you’d probably lose interest… but that’s what I’d probably be making if I didn’t care about trying to give you some recipe variety. (But I do. I think you’re great and I want you to eat great things.)
As I’ve said before, all of my go-to food includes Mediterranean flavors, and in college I probably ate feta or mozzarella, roasted red peppers, and spinach in every single meal. My most frequently prepared dish was Pasta Greco, and Greek Turkey Burgers were a close second. They use largely the same ingredients, so it’s great for someone who doesn’t want to spend a ton of money on food but wants something flavorful and enjoyable. Also, if you’re missing one or two ingredients, it’s okay to improvise. Mediterranean food is so forgiving.
I’ve tweaked this recipe a ton over the years but in essence it remains the same– lean turkey meat jazzed up with spinach, capers, olives, and great seasoning, topped with a creamy feta-yogurt sauce and with whatever crazy burger toppings you can dream up. I, for one, love the slight heat and crunch of pickled peperoncini and the soft sweetness of roasted red peppers, but feel free to inject your own style into this dish!
Greek flavors come together to make this turkey burger extra special.
For the Feta-Yogurt Sauce
- 1 cup plain greek yogurt
- ½ cup crumbled feta cheese
- 1 tablespoon extra virgin olive oil
- 3 cloves of garlic, minced
- 1 teaspoon fresh lemon juice
- Pinch cayenne pepper
- Salt, to taste
For the Greek Turkey Burgers
- 1 lb lean turkey
- 1 cup baby spinach, chopped
- 1 tablespoon capers
- 1 teaspoon fresh lemon juice
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 scallions, chopped
- 3 cloves garlic, minced
- 1 tablespoon kalamata olives, chopped
- Salt and black pepper, to taste
- 4 fresh hamburger buns, sandwich thins, or pitas
- Romaine Lettuce
- Roasted Red Peppers
- Combine all of the Feta-Yogurt Sauce ingredients in a blender and pulse until smooth. Add more olive oil if necessary to get to the desired consistency. Set aside.
- In a large bowl, combine the turkey, spinach, capers, lemon juice, oregano, thyme, scallions, garlic, olives, salt and pepper. Mix well until everything is evenly dispersed throughout the meat. Place the mixture into the fridge for at least 20 minutes.
- Remove the meat mixture from the fridge and divide it into 4 equal parts. Roll the meat into balls and then use your palm to flatten them out.
- Place the burger patties on a grill set to high heat or in the oven set to broil. Cook the patties for about 12 minutes total, flipping them half way through. The patties will be done with the internal temperature reaches 165 degrees F.
- Serve the burgers with a generous amount of the Feta-Yogurt Sauce and whatever toppings you prefer.
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