The BEST Mediterranean Turkey Burgers
Ingredients
- 4 lbs organic ground turkey
- 10 oz chopped frozen kale thawed and very well dried (or spinach if desired)
- 1 large red onion finely chopped
- ½ cup sun-dried or dehydrated tomatoes roughly chopped
- 7 oz Greek feta preferably made with sheep or goat milk (check label to confirm it’s gluten free)
- 2 tablespoons garlic chopped or minced, add powder for extra garlic if desired
- 2 tsp dried oregano
- ½ tsp salt
- 1 egg
- Optional: gluten-free breadcrumbs to help bind the mixture especially helpful if your kale or tomatoes add moisture
For The Dilly Yogurt Sauce:
- 1 cup plain non-dairy yogurt or Greek Yogurt or Sour Cream
- 1 tablespoon freshly squeezed lemon juice
- ½ tsp garlic powder
- ¼ tsp salt
- ½ tsp dried dill
Instructions
- Preheat your oven to 375°F if baking.
- In a large bowl, combine the ground turkey, well-dried kale, red onion, sun-dried tomatoes, feta, garlic, oregano, salt, and egg.
- Mix gently with clean hands or a sturdy spoon. Avoid over-mixing, which can make the burgers tough.
- If the mixture feels too wet to form into patties, add a small amount of gluten-free breadcrumbs.
- Shape into 9 even patties and place on a parchment-lined baking sheet.
- Bake at 375°F for 30–35 minutes, flipping once after 25 minutes. Check that the internal temperature reaches 170°F. Do not over cook either, as this will also cause the burgers to get dry and crumbly.
- Alternatively, grill on medium heat, flipping once, until the burgers are fully cooked through and reach a temp of 165F.
Notes
You can go as simple or as fancy as you’d like here. These burgers shine in all sorts of settings. Serve with a mediterranean chopped salad and your favorite sides!
Basic + Classic:
• Gluten-free buns
• Fresh sliced cucumbers
• Juicy tomato slices
• A spoonful of the dilly yogurt sauce
Low-Carb Option:
• Wrap in large lettuce leaves or collard greens
• Serve over a big Greek-style salad with olives, cucumbers, and red onion
Kid-Friendly Version:
• Cut cooked patties into strips and serve with dip
• Offer with rice or roasted potatoes and a side of fruit
Entertaining Tip:
• Make mini sliders for parties!
• Add a build-your-own burger bar with sliced veggies, sauces, and bun options
A Note on Ingredients
• Kale: If using fresh kale instead of frozen, make sure to finely chop and sauté it first to soften and reduce volume. • Feta: Feta made with sheep or goat milk tends to be easier to digest for some people and adds a more authentic Mediterranean flavor. Not all feta is gluten free, check the label! • Breadcrumbs: Totally optional. Some batches won’t need them at all, depending on the moisture level of your kale and tomatoes.Nutrition
Calories: 341kcalCarbohydrates: 9gProtein: 56gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 150mgSodium: 587mgPotassium: 1002mgFiber: 3gSugar: 4gVitamin A: 3382IUVitamin C: 34mgCalcium: 243mgIron: 3mg
Tried this recipe?Let us know how it was!