- 1 pound ground turkey 85/15 ratio
- 1/3 cup plain Greek yogurt (or full-fat sour cream)
- 1 tsp lemon juice
- 2 tsp dried oregano
- 1 tsp dried dill
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/3 cup crumbled feta
- 1/4 cup grated English cucumber
- 4 brioche buns
- 1 cup loosely packed baby arugula
- 4 slices Kasseri cheese (can use double cream gouda)
- Greek Tzatziki sauce
- Red onion, thinly sliced
- Radishes, thinly sliced
- Place the grated English cucumber in a clean linen cloth or a few paper towels and squeeze out the excess liquid.
- In a large mixing bowl add the turkey, yogurt, lemon juice, oregano, dill, salt, pepper, feta, and drained cucumber. Gently mix to combine. Wet your hands and form into 4 evenly sized patties. Place the patties on sprayed parchment lined plate pan and cover. Place the formed patties into the fridge for 1 hour. If the mixture is too soft to form the patties place the bowl in the fridge for 1 hour (cover with plastic wrap first).
- Spray a grill pan or non-stick pan with nonstick cooking spray and set the pan over medium heat. Lightly mist both sides of the turkey burger with olive oil and place down on the hot grill pan. Cook until browned on each side, flipping only once. ~7-9 minutes per side. The temperature should read 165F. If melted cheese is desired, after flipping top each burger with Kasseri cheese
- To assemble, on the bottom of the burger buns evenly divide the arugula, next add a Tbl or two of Tzatziki sauce, thinly sliced red onion, burger, top with radish slices and another Tbl or two of Tzatziki sauce.
For a really great burger press, check this one out! Evenly pressed burgers every time!
Additions to the recipe
If you wanted you could add chopped sundried tomatoes, spinach and minced olives too for an even more authentic Greek flavor.