If I could eat one food “type” for the rest of my life, it would no doubt be Mediterranean. It’s delicious, healthy and has minimal ingredients-without sacrificing flavor. Since it’s summer, our dinners have consisted of quick meals, that definitely don’t involve turning on the oven–it has been in the upper 90’s and so humid in New York!
Last week, I decided to put a spin on our turkey burgers adding my recipe for greek seasoning mix, and topping them with feta, homemade pickled red onion and my recipe for tzatziki sauce. And let me tell you, they were GOOD (insert heart-eyed emoji)! I hope you enjoy them!
- 1 tsp. Salt
- ½ tsp. Fresh or dried basil (I used freshly minced basil)
- 1 tsp. Dried Oregano
- ¼ tsp. Dried Thyme
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
- ½ tsp. Dried Dill
- ¼ tsp. Black Pepper
- ½ tsp. Dried Parsley
- ½ tsp. Dried Rosemary
- ¼ tsp. Cinnamon
- ¼ tsp. Nutmeg
- 1 Five ounce container of plain greek yogurt (I used Chobani)
- ½ Cucumber peeled and grated with largest grate size on cheese grater
- 1 Tbsp. Lemon Juice (Fresh)
- 2 Tbsp. Dill (Fresh or Dried)
- ¼ tsp. Garlic Powder
- Pinch of Salt
- Pinch of Pepper
Pickled Red Onions
- 1 Sixteen ounce bottle of red wine vinegar
- 1 Medium red onion
Start by mixing all of the greek seasoning ingredients into one bowl, add 1 pound of lean ground turkey or chicken and mix until seasoning and meat are well incorporated. Once mixed, make four 4 ounce balls with the mixture, and place on a plate to refrigerate until ready to cook.
For the Tzatziki Sauce wash and peel half of the cucumber, using the largest grate of a cheese grater, shred the cucumber and place into bowl. Add the entire container of plain greek yogurt, lemon juice, salt, pepper, garlic powder and dill to the shredded cucumber. Mix well, add more salt and pepper to taste. Place cellophane over, and refrigerate until ready to serve.
To make pickled red onion thinly slice the onion and add to mason jar until full, pour in red wine vinegar until it covers the onions. Let sit for at least 1-hour, however, the longer they sit the more vinegar they will absorb. I usually make this a day or two before. This will last up to two weeks in the refrigerator, and is a great topping for sandwiches and salads.
Heat a cast iron skillet over medium heat, add a drizzle of olive oil. Remove the turkey balls from the refrigerator, and add to hot pan. Press the balls down into patties with your spatula, cook for 4-5 minutes or until golden brown on each side. Remove from heat, and assemble your turkey burger with tzatziki, red onion and feta.