Recipe:

/ˈresəˌpē/

1tsp Olive Oil

Red Onion Sliced

Tomato Sliced

Cucumber Sliced

Lettuce

Crumbled Feta

1 Cup Dill

Ground Turkey

1tbsp Cumin

1tbsp Garlic Powder

Salt

Pepper

1 Cup Yogurt (I use Vegan)

1tsp Minced Garlic

1tsp Lemon Juice

1 Egg

Brioche Buns

1tbsp Butter

My boyfriend is Greek-ish and I’m obsessed with Greek food so this recipe really worked out for both of us. I’m also a huge fan of Turkey Burgers. I love lean meat and as a healthy alternative to “burger night” I’ll take it. It’s either this or a double bacon cheeseburger from Ted’s Hot Dogs. If I plan on having any form of a summer body I need to lay off those for at least a month. Enjoy with a side of Stuffed Grape Leaves which I may or may not make a recipe for because I love them. Or some polenta fries which I definitely burnt in the oven so they aren’t pictured. One of those days.

You can happily mix your dill sauce by hand but I love my food processor so I toss everything in. I used Vegan plain Cashew Yogurt for this recipe. Throw in one cup of yogurt and 1 and a half cups dill. Squeeze about a tsp of lemon juice in, 1tsp minced ginger and 1 tsp of Garlic Powder. Salt and Pepper to taste.

In a bowl combine a pound of ground Turkey with one egg, 2tsp Garlic Powder, and 1tbsp Cumin. Add a little salt and pepper and mix. Grab a small ball of the meat, and roll and flatten into a thin patty. In the middle add chopped sun-dried tomato and feta. Take another flattened patty and add to the top pressing the sides and molding into a burger.

On the stove heat a little olive oil on low. Add the Turkey Burgers and cook slowly with a lid on. When it’s time to flip remove the lid, but I find it holds the moisture better. Cut your onion, tomato, cucumber and lettuce and set aside.

When the burgers are cooked through toast your buns quickly in the same pan.

Stack the goods and add on a hefty amount of dill sauce. It really gives it an extra something something.