Sorry for the picture- just when I think I've improved on those photography skills even in the slightest bit, I forget to take a picture of the final recipe, all assembled, and then a picture like this comes along.
I've had this recipe in the queue since I received the July 2010 issue of Southern Living. It came right around the time my friend Jordana invited us all over and served similar burgers, which were great. Recently I went to Shelby's newest burger restaurant, Newt's (highly recommend it if you live near Shelby, NC!) and had a Greek style turkey burger as well, and I haven't been able to stop thinking about it since then. This weekend, with Drew at work, the time for this recipe to have its time in the sun had arrived.
If you've never eaten a burger made with meat other than beef, you have to brace yourself and tell yourself that it's not supposed to taste like beef. I think that's where people get in trouble with beef subs- nothing tastes like beef, so if you're expecting beefy taste from any other meat, you're just setting up the dish for failure.
That disclaimer out of the way, this turkey burger is a treat. It's loaded with feta cheese and has a nice, light feel. When topped with the cucumber sauce, it's beyond a fulfillment of my memory of the Newt's burger.
I'm posting it with the few changes I made; the title of the recipe is a link that will take you to the original recipe.
Greek Turkey Burger
adapted from Southern Living
1 lb ground turkey
1- 4 oz package crumbled feta cheese
1/4 cup finely chopped red onion
1 tsp dried oregano (or 2 tsp fresh)
1/2 tsp salt
1/2 cup grated cucumber
1- 6 oz. container plain Greek yogurt
1 Tb. chopped fresh mint
1 clove garlic, minced, pressed, or grated
1/2 tsp. salt
4 hamburger buns, split and toasted
Preheat a grill pan or skillet to medium high. In a large bowl, combine the turkey, feta, onion, oregano, and salt, mixing lightly to combine. Shape into four equal sized patties.
Coat the pan or skillet with cooking spray or a light brushing of oil and grill patties 5-8 minutes on each side, or until the interior of the burger registers 170 degrees or there's no pink in the middle.
Stir together the cucumber, yogurt, mint, garlic, and salt in a small bowl.
Serve the burgers on the toasted buns topped with your Greek yogurt sauce and any other condiments you may enjoy.