Turkey Burgers with Spinach & Tzatziki

Gluten-Free

Creamy homemade tzatziki and spinach add a healthy and refreshing twist to this easy turkey burger recipe.

Pro-Tips

For best (and healthiest) results, use fresh spinach, not frozen or canned.

Make sure to chop spinach very finely before mixing it into the ground turkey. You can throw it into a food processor for 10 seconds as well.

To achieve a more tender patty, lightly oil your hands before mixing. We want to handle the turkey swiftly. Too much kneading creates meat gluten that will really toughen up the meat.

Makes approximately 4 burgers

Ingredients

Turkey Burger

1 pound lean ground turkey
1 1/4 cup fresh spinach finely chopped
1 large sweet onion grated
1 egg whisked
3 garlic cloves minced
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup feta cheese crumbled (optional)

Tzatziki

1 1/2 cups cucumber grated & peeled (from about 1 medium cucumber)
2 cups thick whole milk plain Greek yogurt
2 tablespoons lemon juice freshly squeezed
1 tablespoon extra-virgin olive oil
5 garlic cloves minced
1/2 teaspoon salt
3 tablespoons fresh dill chopped finely

Instructions

To Make Turkey Burgers

1. In a small bowl crack egg and whisk egg until smooth.

2. In a large bowl combine all of the Turkey burger ingredients plus the whisked egg (and feta, if using) and mix well.

3. Shape the mixture into 4 patties. Press your thumb gently into the center of each patty to create a small indentation; this will help them keep their shape as they cook.

4. Over a med-high skillet (with a little bit of extra virgin olive oil) or outdoor grill, cook for 10 minutes on one side, flip and grill for another 6-8 min or until cooked through (160ºF internal temp).

To Make Tzatziki
1. Grate cucumber with a cheese grater
2. Squeeze the water out of the grated cucumber. This step is essential for making a creamy tzatziki – if you skip it, the water from the cucumber will cause your sauce to separate. Place the cucumber on a towel (or paper towel) and gently squeeze out the excess water directly over the sink.
3. In a medium bowl, mix the squeezed cucumber with the yogurt, lemon juice, garlic, olive oil, salt, and dill. Refrigerate until you're ready to use.

Augment burgers with your choice of toppings. I love avocado, sun-dried or Roma tomatoes, and pickled red onions. You can eat the turkey burger with your choice of bun, wrapped in a butter lettuce leaf, or all by itself on top of a salad or hearty grain.