Greek Turkey Burger
Recommend pairing with an Italian Pinot Grigio
2 lb ground turkey Or a combination of lamb and beef (see cook’s tip #1)
- 1 small red onion, grated
- 2 garlic cloves, minced
- 1 cup chopped fresh parsley
- 10 mint leaves, chopped
- 3 tsp dry oregano
- 3 tsp ground cumin
- 1 tsp paprika
- ½ tsp cayenne pepper, optional
- Kosher salt and black pepper
- Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
- Warm Greek pita bread or buns
- Homemade Tzatziki sauce (Recipe follows)
- Sliced tomatoes
- Sliced cucumbers
- Sliced red onions
- Chopped mint
- Pitted Kalamata olives, sliced
- Crumbled feta
Add the ground turkey (or mix of lamb and beef) to a mixing bowl. Add grated onions, garlic, fresh herbs, oregano, cumin, paprika and cayenne. Season with kosher salt and pepper. Add a generous drizzle of extra virgin olive oil, and mix until everything is well combined.
Divide the meat mixture into 8 equal balls. Smooth the meat with your hands, then lightly press to form into patties. Arrange the patties on a large tray or dish, and with the tip of your thumb, press lightly to form a shallow, somewhat wide, depression into the center of each patty. Cover and refrigerate until ready to cook.
Lightly oil grill grates and arrange the burger patties on top of a pre-heated grill. Grill over medium heat, covered, for 4 to 5 minutes on each side, turning once midway through cooking (internal temperature for a turkey burger should register 165 degrees F. Adjust grill temperature if it’s cooking to hot. Be careful not to overcook if using ground turkey.
Allow the burgers to rest for 5 to 10 minutes before serving. Serve in pita (or buns), with tzatziki sauce, tomatoes, cucumbers, onions, and mint. If you like add Kalamata olives and a sprinkle of feta.
Prep the cucumber. In a food processor, grate the cucumbers. Toss with ½ tsp kosher salt. Transfer to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. Set aside briefly.
In one large mixing bowl, place the garlic with remaining ½ tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
Add the grated cucumber to the large bowl with the garlic mixture. Stir in the yogurt salt and white pepper. Combine thoroughly. Cover tightly and refrigerate for a couple of hours.
When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl. Leftover sauce can be served with pita chips and vegetables.