These feta-stuffed juicy Lucy turkey burgers are a
tasty and unique take on the traditional burger. These burgers consist of a
yummy ground turkey pattie that has a surprise active ingredient inside a feta
cheese curd that goes off with a spicy and tangy kick at the first bite. These
turkey burgers are filled with protein from the turkey and contain a fair share
of calcium from the feta cheese; it is a perfect meal for a barbecue party or a
quick and healthy dinner fix.
• Level: Easy
• Total: 40 min
• Active: 40 min
• Yield: 4 burgers
• Nutrition Info
Unfortunately, ground turkey burgers have a quizzical reputation
for being a little bit bland. Yet transform them with flavors of Mediterranean
food like olives, capers, garlic, and dill, and when stuffed with feta cheese
which is salty and tangy they are as far as one can get from being simple. As a
result, we prepared a tzatziki sauce that was completed in a few minutes and
spread the burgers on sesame buns; the burgers’ garnish was composed of roasted
tomatoes and lettuce.
Directions
1. For the tzatziki sauce: In another bowl wash your
dill and cucumber, then blend yogurt, dill, cucumber, garlic, lemon juice, ¼
teaspoon of salt, and some pepper. Store in the refrigerator until you wish to
use the mixture.
2. For the turkey burgers: Heat up the grill on medium-high.
Rub the grill surface very little with the vegetable oil.
3. Transfer the ground turkey to a large mixing bowl,
add olives, dill, capers, oregano, garlic, lemon zest, 2 teaspoons salt, and a generous
amount of pepper, and toss all the ingredients until they blend well. Portion
out the mixture into 4 rounds (each about 6 ounces). Using the dough in the
ratio 1 ball = 2 cakes, take the ball and split it into and flatten the dough
into round discs about 5 inches in diameter. Take a spoon and put 1 tablespoon
of feta in the middle of one of the patties leaving about a 1-inch margin.
Place the other patty on top press the meat together very well and form a big
patty shape enclosing the cheese. (In case they get slightly soft, and make it
cumbersome to fashion into patties, it is advisable to refrigerate the patties
for some time). Do the same process with the rest of the balls of cheese and
the balls of meat. (However, it is recommended that you freeze the burgers,
wrapped with plastic wrap, and store them in a freezer bag which is good for up
to 3 months) Thaw it in the refrigerator before grilling.)
4. Cook the burgers from each side until they form a
golden grill mark the meat on the top is no longer pink and it fully cooked in
the center at 165 degrees F, for 5-6 minutes per side.
5. On the other hand, using a knife divide the buns in
two and brush both sides of the bun with olive oil. While the burgers are
cooking for about 2 minutes on each side, place the buns on the grill until
they are golden and have some char marks, 1-2 minutes.
6. Take about 2
tablespoons of the tzatziki sauce and spread it onto the interior of both bun
halves. Place each bottom bun half a burger patty, 2 tomato slices, some of red
onion slices and iceberg leaves on top of it and the top bun half.
Ingredients (Tzatziki Sauce):
• There is a one-third cup of plain
whole-milk Greek yogurt.
• 1/4 cup fresh dill which is chopped
finely
• 1
Baby cucumber, for this, I grated 1 cucumber and it yielded approximately half
a cup of grated cucumber.
• A piece of one garlic clove, grated
• 1 tablespoon freshly squeezed juice of
1/2 lemon
• Coarse kosher salt, and freshly ground
black pepper
Turkey Burgers:
• Vegetable oil because it is safe for
the grill grates
• 1
1/4 pounds ground turkey, If you want, you can try using ground beef instead.
• · ½ cup pitted kalamata
olives, finely chopped
• Finely chop 1/4 cup of fresh dill.
• 2 tablespoons capers, finely chopped
• This is followed by 1 teaspoon of dried
oregano.
• 2 cloves garlic of size of a small
chicken egg, minced
• Juice of 1 lemon
• To prepare, kosher salt and freshly
ground black pepper are used.
• Two
ounces of fresh feta cheese, crumbled and that should be at least 1/4 cup of
crumbled feta cheese.
• 4 sesame seed hamburger buns
• To make this dish slightly lighter, you
can use only ¼ olive oil.
• 1 big Roma tomato, cut into eight thin
discs
• Red onion, thinly sliced and for
serving.
• They use iceberg leaves for serving.
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