Greek Feta-Zucchini Turkey Burgers with Cucumber Salad

Juicy turkey burgers packed with grated zucchini, feta, garlic and oregano, served bun-free over a chopped cucumber, tomato and olive salad with thick tzatziki and warm pita.

Ingredients

• 1 lb 93% lean ground turkey
• 1 lb 99% lean ground turkey
• 1 zucchini, grated and squeezed dry
• ¾ cup crumbled feta, divided
• ¼ red onion, grated
• 2 garlic cloves, grated
• ¼ cup panko
• 1 English cucumber, diced
• 1 pint grape tomatoes, quartered
• ¼ cup Kalamata olives, halved
• ¾ cup plain Greek yogurt
• 2 pitas, warmed and halved

From your pantry: 1 tbsp olive oil, 1 tbsp red wine vinegar, 2 tsp dried oregano, ½ tsp dried dill, cooking spray, salt, pepper.

Instructions

1. Mix the turkeys, zucchini, half the feta, onion, half the garlic, panko, 1 tsp oregano, ¾ tsp salt and pepper with your hands just until combined. Form 8 patties about ½ inch thick.
2. Heat a grill pan or skillet over medium-high heat, mist with cooking spray and cook the burgers 4 to 5 minutes per side, until 165°F inside.
3. Toss the cucumber (save ¼ cup), tomatoes and olives with the oil, vinegar, remaining oregano and a pinch of salt.
4. Grate the saved cucumber, squeeze it dry and stir it into the yogurt with the remaining garlic, dill and salt for tzatziki.
5. Serve the burgers over the salad with the rest of the feta, tzatziki and warm pita.

Tip: Squeeze the grated zucchini hard in a clean towel; too much water makes the patties fall apart.

Nutrition per serving

Good for

Adapted from Skinnytaste.

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