Juicy Mediterranean Turkey Burgers with Yogurt Sauce, Peaches & Arugula

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

Ingredients for the yogurt sauce

• 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!

1. 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.
2. Divide the meat into quarters.
3. 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.
4. Chill the burgers in the fridge for at least 15 minutes so that they have time to set up.
5. In the meantime make the yogurt sauce, set up your toppings & any other fixin’s you want to add to your burgers.
6. 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.
7. 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.
8. 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!

1. Combine yogurt, olives, cucumber, garlic & olive oil in a food processor. Pulse until roughly chopped. Season with salt & pepper.
2. Store in an air tight container in the fridge.