Friday, April 10, 2009

Mediterranean Turkey Burgers

We are currently in the midst of painters painting the interior of our home, so our kitchen capacity was rather limited. Granted, our oven and refrigerator are still plugged in, but all utensils and kitchen electrics were being stored in other areas in our home (mainly our bedroom, where we are needing to carefully tip-toe around the stand mixer, toaster oven, etc.) Burgers came to mind since all ingredients can be thrown together in a bowl quickly, and Ellie's burger recipe had caught my eye a weeks back. What I really liked about this recipe was that a) it contains ground turkey (aka. healthy) and b) oh how I love Greek food. Every time I bit into this, I had a fresh burst of feta flavor fill my mouth... wow- such a robust taste! This recipe also calls for a creamy "Tangy Sauce" (and everyone knows I love my condiments). I even used 99% lean ground turkey, and it wasn't overly dry (as I was expecting). The turkey held together really well (and didn't crumble while cooking). Just to get the maximum Greek experience, we ate this while watching "My Big Fat Greek Wedding". Opa!

1 lb ground turkey breast (85/15 or 99% lean are both good options)
2 oz feta cheese, cubed or crumbled
2 Tbsp sliced sun-dried tomatoes
3 Tbsp finely chopped onions
2 tsp Greek seasoning (I used Cavender's Greek Seasoning)
1 Tbsp olive oil
Pepper, to taste
Cooking spray
4 Hamburger buns, buttered and toasted

Special Tangy Sauce
4 Tbsp Hellmann's mayo
2 tsp lemon juice
1 tsp Greek seasoning
1/4 tsp garlic powder
Pepper, to taste

1. Make the Tangy Sauce- Stir all sauce ingredients together in a small bowl. Set aside in fridge while you make the turkey burgers.
2. In a medium bowl, combine all ingredients (except cooking spray and buns.

3. Mix ground turkey mixture until incorporated. (I use a disposable latex glove since I don't like touching ground meat with my hands.)
4. Form the mixture into 3-4 patties, shaping lightly with your hands.

5. Either on the grill or frying pan, spray with cooking spray and place patties. Keep in mind that ground turkey/chicken meat isn't similar to ground beef- you can't cook it to "medium"- you have to cook poultry until it is well-done. (Since I used 99% lean turkey, I cooked my heat on medium-low to medium setting since I wanted to ensure the outside of the turkey didn't cook at a quicker rate than the inside.)
6. Place burger into your prepared toasted and buttered buns, and top with the special Tangy Sauce and desired vegetables.

Tip: I would make the Tangy Sauce prior to making the burgers. The Sauce contains a lot of seasonings, and when I tried the sauce right after I made it, I could still feel the "gritty" texture of the seasonings. Allowing the sauce to sit aside marries all the flavors, and by the time the burgers are cooked, the gritty texture has had time to incorporate into the sauce and you're left with a smooth, creamy texture.

Source: Adapted from Ellie of Vintage Victuals


Ellie said...

I'm so glad you enjoyed the recipe! It's one of hubby's all-time favorites! :-)

Sara said...

I did- it was so tasty, thanks for sharing!

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