Mediterranean Turkey Burgers With Sun-Dried Tomato Spread

I recently visited my good friends in Minneapolis. We are all foodies, so of course, we indulged at some of our favorite restaurants. After dishing out $20 per meal for a few nights, we decided to save ourselves money and dine in, using the ingredients we had on hand. With zucchini, herbs, and spices, we agreed that we could make turkey burgers. What we prepared turned out so tasty,  I returned home craving more! So I figured I would fine-tune the recipe, and I ended up creating something really spectacular. 

I love the flavors of the Mediterranean, so I was inspired to make it a theme for the burgers. Paired with cucumbers, baby arugula, and a sun-dried tomato spread, the taste and texture of the burgers are incredibly satiating. 

For the patties, I combined ground turkey, grated zucchini, diced onion, herbs & spices, crumbled feta, and one egg in a large bowl. Using my hands, I mixed everything together and formed four equal patties. 

While the burgers were cooking, I prepared a sun-dried tomato spread. Sun-dried tomatoes have both a sweet and savory flavor, adding a unique element to the burgers. To make the spread, I blended plain greek yogurt, sun-dried tomatoes, oil from the sun-dried tomato jar, oregano, and salt. I recommend using this spread on sandwiches or enjoying with fresh veggies, too! After the patties were cooked, I placed them on one half of a hamburger bun and topped with cucumber slices. On the other half of the bun, I spread a few tablespoons of that delicious spread and topped with arugula.

Mediterranean turkey burgers with sun-dried tomato spread

Servings: 4 burgers

Ingredients

• 1 lb of ground turkey

• 1 medium zucchini, grated

• 1/3 cup of red onion, finely diced

• 1/3 cup of crumbled feta

• 1 egg

• 1/3 cup of fresh parsley, chopped

• 1/8 cup of fresh dill, chopped

• 2 teaspoons of cumin

• 1/2 teaspoon of ground coriander

• 1/4 teaspoon of cayenne pepper

• 1 teaspoon of oregano

• Pinch of salt

• 2 tablespoons of olive oil

• 2 cups of baby arugula

• 1 small cucumber

• 4 hamburger buns

For the Sun-Dried Tomato Spread

• 1/2 cup of plain greek yogurt

• 8 sun-dried tomatoes (about 1/2 cup)

• 1/4 cup of olive oil (from the sun-dried tomato jar)

• 1 teaspoon of oregano

• Pinch of salt

Instructions

Before getting started: Place the grated zucchini in the center of cheesecloth or a kitchen towel and form into a ball. Over the sink, squeeze as much liquid as you can out of the cloth or towel.

1. In a large bowl, combine ground turkey, grated & drained zucchini, diced onion, feta, egg, herbs, spices, and salt. Using a spatula or your hands, mix until fully combined. Form the meat mixture into four equal patties. 

2. Add olive oil to a large saucepan, and bring to a medium high heat. Once hot, transfer patties to the saucepan and cook for eight minutes on each side, or until the internal temperature reaches 165°F.

3. Meanwhile, prepare the Sun-Dried Tomato Spread. Add all ingredients to a blender and blend until combined. The spread will not be completely smooth. Add to a small bowl and set aside. 

4. Once the patties are cooked, transfer to the bottom half of the hamburger buns. Place 3-4 cucumber slices on top of each patty. On the other half, spread about two tablespoons of the Sun-Dried Tomato Spread, and top with a small handful of arugula. 

5. Combine the bun halves, pierce with a toothpick, and enjoy!