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Greek Salad Turkey Burgers

If you’re planning a BBQ this weekend & don’t want a bog-standard burger, this turkey twist is ideal.

I love these Greek salad turkey burgers, they’re so quick and easy to make and they taste incredible. Turkey mince is one of my favourite choices of meat to make burgers from for two reasons: one, because it’s low in fat and two, because it takes flavour so well; I find that beef, pork and lamb can often be too distinctive in their own right and try and battle with the other ingredients but turkey just absorbs and the result is a really flavoursome and healthy burger.

I’m going to also include my Greek salad recipe in this post – if you can call chopping up ingredients a recipe – because it’s my favourite way to serve these burgers.

Makes: 6 to 8 burgers and one large Greek Salad
Prep time: 15 minutes for the burgers, 10 minutes for the salad
Cooking time: 6 or so minutes

Utensils/equipment
Sharp Knife
BBQ or other grill, I use a George Foreman
Large mixing bowl
Small mixing bowl or jug

Ingredients – for the salad
1 cucumber, finely sliced (you can remove the centre if you wish)
1 small red onion
150g fresh cherry tomatoes
100g feta, cubed
Sea salt
Olive oil
Sprinkling of dried oregano
Half lemon, juice only

Ingredients – for the burgers
500g Turkey breast mince, I like Tesco 2% fat version
1 small red onion finely chopped
6 sundried tomatoes finely chopped
150g crumbled feta
2 teaspoon minced garlic
1 teaspoon dried oregano
Salt
Pepper
Lemon wedge (approximately 1/4 lemon)

Method


1. Start with the salad so that the burgers don’t get cold whilst you’re making them. Chop your tomatoes first, you can remove the seeds if you wish and sprinkle with sea salt, leave to one side to draw out the flavour of the tomatoes.

2. Cut your cucumber up into small cubes and add to your serving bowl, follow with your red onion – alternate between finely slicing and chopping to create texture. Add your tomatoes to the bowl.

3. Cut your feta into small chunks and add to the salad.

4. In a small bowl add a good glug of olive oil and a sprinkling of dried oregano. Mix well to combine and drizzle over the salad. Follow with a squeeze of lemon juice, toss the salad to coat everything equally and set aside in the fridge until serving.

5. For your burgers, place your mince into a large mixing bowl and season well with salt and pepper.

6. Chop your red onion and sundried tomatoes and add to the bowl. Add in your minced garlic, I use garlic from a jar for this because I find it has a sweeter flavour but hand-minced black garlic works just as well if you can get hold of black garlic. Follow with a teaspoon of dried oregano and a squeeze of lemon.

7. Crumble your feta and add to the bowl before mixing everything together with your hands until well incorporated.

8. Take even sized chunks of mince and roll into a ball before flattening into a burger, try to keep them about an inch thick and as uniform in size as possible. Leave for a few moments to soak up the flavours whilst preparing your grill.

9. Set your grill or BBQ to a high heat and once sizzling hot, place your burgers on the grill and cook for a few minutes each side – they really don’t take long so keep an eye on them.

10. Once cooked serve with your Greek salad and a chilled glass of my White Wine Peach Spritzer.

I love tomatoes and sprinkling them with salt really brings out their flavour. I have some growing in the garden that are just about to turn red and I can’t wait!

Just look at those colours! My Greek salad doesn’t contain olives because I don’t eat them but if you do, add them to yours – you could even chop them finely and add them to the burgers.

I use sundried tomatoes in the burgers over fresh tomatoes for a few reasons, one being they don’t have such a high water content so the burgers aren’t wet and the other is simply a flavour decision, they add so much flavour to the burgers in a really unique way.

Once you’ve got all of your burger ingredients in the bowl it’s time to get stuck in – I wear latex gloves for this part because I hate the feel of raw meat!

Your turkey burgers should look nice and colourful once done and everything should be evenly distributed throughout each burger.

Your burgers should be nice and brown when cooked – don’t worry about those light sides they’re cooked through!

Add a generous serving of your Greek salad, grab a glass of White Wine and Peach Spritzer and enjoy al fresco!

A perfect summer meal for all the family to enjoy.

Victoria

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