Greek Turkey Burgers

harpercollins dinner turkey greek mediterranean wheat/gluten-free peanut free tree nut free hamburger poultry spinach

Steph Gaudreau

6 servings

Source

Ingredients

2 pounds ground 93 percent lean turkey breast

1 cup packed fresh spinach leaves, finely chopped

¼ cup pitted black olives, finely chopped

Zest of 1 lemon

2 tablespoons finely chopped red onion

1 tablespoon finely chopped fresh mint or parsley

1 teaspoon garlic powder, or 3 fresh garlic cloves, finely chopped

1 teaspoon dried oregano

1 teaspoon sea salt

½ teaspoon ground black pepper

Olive oil or ghee for frying

Optional toppings: butter lettuce, sliced tomato, sliced red onion, sliced cucumber, more fresh mint or parsley, basil pesto, or feta cheese

Method

In a large mixing bowl, use your hands to combine well the turkey meat with the spinach, olives, lemon zest, onion, mint or parsley, garlic, oregano, salt, and pepper. But don’t overmix or the meat with become tough. Divide the mixture into 6 equal portions and shape them into burgers.

Warm about a tablespoon of olive oil or ghee in a large skillet set over medium-high heat. Working in batches, add the burger patties and fry them on one side for about 5 minutes, then flip them, frying on the second side for another 4 to 5 minutes, or until they’re golden brown.

If you like, serve each burger on a large piece of butter lettuce and top them with any of the optional ingredients.