A fresh and flavourful twist on burger night, these grilled turkey feta burgers come together easily and are layered with creamy tzatziki, crisp veggies, and tangy pickled onions—perfect for a simple, satisfying weeknight dinner.
ingrédients
burgers:
- 2 cuillères à café d'huile d'olive extra vierge
- 2 big handfuls spinach, roughly chopped
- 3 gousses d'ail émincées
- 1 lb ground turkey
- 2 tablespoons fresh dill, finely chopped
- ⅔ cup feta cheese, crumbled
- 1 teaspoon dried Italian seasoning
- ½ cuillère à café de sel de mer
- ½ cuillère à café de poivre noir moulu
- ¼ teaspoon crushed red pepper flakes (optional)
toppings and fixings:
- 4–6 hamburger buns (or lettuce wraps)
- fresh lettuce leaves
- tomato slices
- pickled red onions
- cucumber slices
- avocado
- tzatziki (see below)
homemade tzatziki:
- 1 cup cucumber, peeled and finely grated (excess moisture squeezed out)
- 1 cup plain Greek yogurt
- 1 small handful fresh dill, chopped
- 1 small handful fresh mint, chopped
- 2 garlic cloves, peeled and minced
- ½ cuillère à café de sel de mer
- ¼ de cuillère à café de poivre noir moulu
les orientations
- Preheat the barbecue or stovetop to medium heat. If using the stove, a cast iron skillet works well, but it’s not necessary.
- In a skillet over medium heat, add the olive oil, then toss in the chopped spinach and minced garlic. Cook for about 5 minutes, until the spinach is wilted. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the cooled spinach and garlic with the ground turkey, dill, feta, Italian seasoning, sea salt, black pepper, and red pepper flakes (if using). Mix well using your hands until fully combined.
- Form the mixture into 4–6 burger patties (about 4–6 oz each). Flatten into burger shapes that are roughly palm-sized.
- Cook the patties over medium heat, about 6–8 minutes per side, or until they’re golden on the outside and cooked through to an internal temperature of 165°F.
- To make the tzatziki, combine the grated cucumber (squeezed to remove excess water), yogurt, dill, mint, garlic, salt, and pepper in a food processor. Blend for 30 seconds to 1 minute until smooth and creamy.
- To quick pickle the onions, thinly slice a red onion into rings and place in a mason jar. Cover completely with white vinegar and let sit in the fridge for at least 30 minutes before serving. (Longer is even better.)
- To assemble the burgers, spoon a layer of tzatziki onto the bottom half of each bun (or lettuce wrap), then top with lettuce, tomato, cucumber slices, avocado, and the turkey patty. Finish with pickled onions and an extra dollop of tzatziki, if desired. Enjoy!
