Last night I was on my own for dinner so that only meant one thing - there would be olives (because I love them & Chris hates them)! I’ve been on a Greek salad & Greek yogurt kick as of late so those were also making the cut. I opted to make a Mediterranean style turkey burger with a yogurt sauce that is pretty much like tzatziki sauce with olives in other words a creamy garlicky & salty sauce. Then I added some feta, sliced peaches & arugula to hit all the other notes I love (read: salty, sweet, spicy).
I have to admit I scoured Pinterest in hopes to learn how to make a juicy turkey burger & thanks to this blog post I will always add pats of butter & milk to my burger mixture. I also opted to grate the onions & garlic into my mixture so that you don’t get big chunks or bites of either but you do get the flavor.
How do you make your turkey burgers juicy?
PS: remember if you make this pasta be sure to snap a pic & then tag me in your photos on instagram (@mrshoh or #HeatherOMade)!
Ingredients for the burgers
- 1 lb ground turkey
- 1/2 small onion, grated
- 1 clove garlic, grated
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon oregano
- 1 tablespoon milk
- 1 egg
- 1 tablespoon worcestershire sauce
- 1 tablespoon butter, cut into 4 pats/slices
- 1/2 cup Greek yogurt
- 2 cloves garlic
- 1 small seedless cucumber (or 1/3 of a large one), cut into chunks
- 1/4 cup pitted kalamata olives
- 1 teaspoon olive oil
- salt & pepper
Other burger fixin’s
- sliced peaches
- crumbled feta cheese
- baby arugula
- sesame pita or buns
Make the burgers!
- In a medium mixing bowl add the ground turkey, grated onion, grated garlic, salt, pepper, oregano, milk, egg & worcestershire sauce. Combine with hands until mixed thoroughly. Don’t overmix or the meat can get tough. The mixture will be on the wet side but this will make for a juicier burger.
- Divide the meat into quarters.
- Divide each quarter in half & form a patty with each half. Lay a pat of butter on top of one of the patty haves & top with the other patty half so that the butter is sealed inside. Set aside on a dish. Repeat for the rest of the turkey mixture.
- Chill the burgers in the fridge for at least 15 minutes so that they have time to set up.
- In the meantime make the yogurt sauce, set up your toppings & any other fixin’s you want to add to your burgers.
- Pre-heat your grill or grill pan. If you don’t have a grill or a grill pan you can use a skillet. I like to spray a piece of tin foil with some cooking spray & lay the foil on top of my grill. I think place the turkey burger on top of the greased foil so that it sticks less to the grill.
- Cook the burgers for about 3-5 minutes on each side. Resist the urge to cut them open (then all the juices will run out) & use a meat thermometer instead. Once it reads 165 degrees your turkey is cooked. If you don’t trust your thermometer just make sure there are no pink parts.
- Slather some yogurt sauce on each side of your bun or pita. Add arugula, peach slices, feta crumbles & a burger & enjoy!
Make the yogurt sauce!
- Combine yogurt, olives, cucumber, garlic & olive oil in a food processor. Pulse until roughly chopped. Season with salt & pepper.
- Store in an air tight container in the fridge.