In our continuing quest to find new vehicles for tzatziki sauce (fingers sadly don’t count) and also sponsor My Big Fat Greek Wedding 2: Back in the Habit of Taking Ouzo Shots, we present to you our Greek Turkey Burger. Though devoted readers may assume we’re looking for another pretext to mention our Greek vacation of aught-nine (we are), we actually first enjoyed these at our friend Tracy’s condo before seeing David Sedaris read live at the Hawaii Theatre. Virtually every part of this anecdote is insufferable, from Tracy’s perfectly realized flavors to that time Sedaris wrote, “I’m so happy you’re alive!” in my copy of Barrel Fever, but often my stories end in me crapping my pants, so cut me some slack here.
The collision of flavors is a no-brainer for us: we jam on classic Mediterranean cuisine, and our original turkey burger remains one of our most popular (e.g. for us that means enjoyable, relatable, repeatable, and easily replicable. Really all the –able) recipes to date. I guess you could say it’s a marriage made in heaven Santorini.
All the herbal elements of traditional Greek fare are present—oregano for the meat and a heavy helping of dill in that sauce. But, like the dutiful Americans we are, we don’t skimp on the cheese and garnish our burger with a briny layer of feta. We’ve made these burgers with ground chicken, ground turkey (as pictured here), but—funnily enough—never ground beef. I’m not saying that you shouldn’t use ground beef, but I am typing it; the flavors of this burger combine in scrumptious and delicate ways that might be overshadowed by juicy beef* (“What you mean he don’t eat no meat? OK. I make lamb”). Plus, you can try to convince yourself it’s a healthy meal, which, actually, it almost is.
I leave bread choice up to you: I’m a fan of ciabatta because I like to muddy my European cuisines, but you can use nary any ole carb to deliver these burgers to your mouth. Our tzatziki sauce is here, and once you put it all together with some feta, red onion, and greens, you’ve got yourself a sponsorship deal for Greek Weddings 3-7, VOD and PPV. Nia Vardalos gotta get paid, y’all!
*Juicy Beef was Micah’s stage name from 1993-1997.
– b & k
- 1¼ lb. ground turkey
- ½ c. feta, crumbled
- 2 tbsp. fresh dill, chopped
- 2 tbsp. fresh mint, chopped
- 3 green onions, chopped
- 4 garlic cloves, chopped
- ¾ c. bread crumbs
- 2 tbsp. fresh or dried oregano
- 2 tbsp. lemon juice
- 1 tsp. olive oil
- Combine all ingredients in a large bowl.
- Mix only until combined and shape into 4-5 patties of desired thickness.
- Refrigerate for at least 15 minutes prior to cooking.
- Gently grill or pan-fry in a greased pan over medium heat until browned and cooked through, about 5 minutes per side.
- To finish, top with slices of feta and serve on a toasted bun with onion, tomato, mixed greens, and tzatziki.