Turkey Burger
- Number of Servings: 5
Ingredients
Ingredients:7 oz. plain greek yogurt $2.981 medium fresh lemon $0.32¼ tsp minced garlic $0.04¼ tsp dried dill $0.021.25 lb. ground turkey $4.786 halves sun dried tomatoes $0.661 medium red onion $1.042 oz. frozen spinach $0.27¼ cup crumbled feta $0.411 tsp dried oregano $0.05½ tsp minced garlic $0.04⅓ cup oats $0.111 lg. egg $0.121 med. cucumber $0.50to taste salt and pepper $0.05
Directions:
Prepare the yogurt sauce by combining the yogurt, ¼ tsp minced garlic, dry dill, juice of half the lemon and a dash of salt. Stir everything to combine and then refrigerate to allow the flavors to blend while you make the burgers.
Thaw the frozen spinach and squeeze out as much moisture as possible. Roughly chop the spinach to prevent long stringy pieces. Also chop the sun dried tomatoes and ¼ of the red onion.
In a bowl combine the ground turkey with the spinach, sun dried tomatoes, red onion, feta, ½ tsp minced garlic, dried oregano, egg, oats, ½ tsp of salt and some freshly ground pepper. Stir everything until it is evenly combined. Shape the mixture into six patties.
Cook the burgers on a counter top grill, a non-stick skillet or over open flame. Spread the yogurt sauce on both sides of a bun, add a warm burger and top with thin slices of red onion and cucumber.
Serving Size: 5 large burgers
Number of Servings: 5
Recipe submitted by SparkPeople user SJBOECHER.
Prepare the yogurt sauce by combining the yogurt, ¼ tsp minced garlic, dry dill, juice of half the lemon and a dash of salt. Stir everything to combine and then refrigerate to allow the flavors to blend while you make the burgers.
Thaw the frozen spinach and squeeze out as much moisture as possible. Roughly chop the spinach to prevent long stringy pieces. Also chop the sun dried tomatoes and ¼ of the red onion.
In a bowl combine the ground turkey with the spinach, sun dried tomatoes, red onion, feta, ½ tsp minced garlic, dried oregano, egg, oats, ½ tsp of salt and some freshly ground pepper. Stir everything until it is evenly combined. Shape the mixture into six patties.
Cook the burgers on a counter top grill, a non-stick skillet or over open flame. Spread the yogurt sauce on both sides of a bun, add a warm burger and top with thin slices of red onion and cucumber.
Serving Size: 5 large burgers
Number of Servings: 5
Recipe submitted by SparkPeople user SJBOECHER.
Nutritional Info Amount Per Serving
- Calories: 321.0
- Total Fat: 15.1 g
- Cholesterol: 131.0 mg
- Sodium: 307.7 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 2.4 g
- Protein: 30.4 g
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