Mediterranean Turkey Burgers
with Greek salad
These turkey burgers get a boost of Mediterranean flavor with chopped sundried tomatoes and some mint. Feel free to jazz these up with all your favorite burger condiments or go paleo by skipping the bun! The vegetarian version uses a mixture of chickpeas and quinoa
Ingredients
- Sundried tomatoes (in oil) - 1/3 cup, chopped
- Red onion - 1, 1/2 diced, 1/2 sliced for burger toppings
- Mint - 2 sprigs, chopped
- Ground turkey - 1 1/2 lbs
- Panko or breadcrumbs - 1/3 cup
- Crushed garlic - 1 Tbsp
- Kosher salt - 1 tsp
- Cooking oil - 1 Tbsp
- Cheese (opt) - 4 slices ((your fave burger cheese - we love creamy fontina))
- Burger buns - 4
- Tomatoes - 1 to 2, sliced ((for burgers))
- Burger condiments of choice -
- Mint - 2 to 3 sprigs, chopped
- English / Persian cucumbers - 1 lb
- Grape tomatoes - 1 pint, halved
- Romaine hearts - 1, chopped
- Lemons - 1 1/2 Tbsp, juice of
- Olive oil - 3 Tbsp
- Feta (opt) - 4 oz, crumbled
Nutrition Facts
Prep
- Sundried tomatoes / Red onion / Mint (for both burgers & salad) - Prep as directed
- Burger patties - Combine turkey with sundried tomatoes, red onion, half of mint, panko, garlic, salt, and some pepper. Divide into 4 patties. Cover and refrigerate if not making right away
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Make
- Preheat oven to 375F (191C) degrees
- Heat a skillet over medium high heat. Add 1 tbs. (15 ml) oil and then patties to heated oil. Sear for 3 minutes on each side and then finish in oven. Bake for 10 to 15 minutes, until burgers reach 165F (74C) degrees. Top with cheese in the last 3 minutes. Toast buns on a sheet pan in the last 5 minutes
- While burgers are baking, chop cucumbers, tomatoes, and romaine for salad. Make vinaigrette by mixing lemon juice and oil. Toss salad ingredients together with rest of the mint and feta
- Slice red onion and tomatoes for burger toppings and top burgers with whatever condiments you like!
- Freeze leftover buns for next time
Nutrition Facts
Reviews
Ratings
14 reviews
These burgers were delicious - I made them exactly as the recipe was written and they were easy and not at all dry. My store was out of fresh mint, so I used the Litehouse brand freeze dried mint in a jar. I used 1 teaspoon per mint sprig the recipe called for. It had great flavor and the bonus is I didn’t have to wash and chop mint leaves 😄. The greek salad was also yummy. Served this to my family of 6 and everyone loved the meal.
0 HelpfulLoved this! I used only 1.25 lbs of turkey and it still made 4 huge burgers. Used some extra oil from the sundried tomatoes for moisture.
0 HelpfulMade the vegetarian version b/c we are trying to build up our stock of go-to meat-free meals. It was really tasty! When I split the mixture into 4 patties, it made HUGE burgers. And I had some new buns from TJs that I was trying that were smaller than the ones we usually have. Next time, I would split this amount of mixture into 8 patties half the size. We used a cheddar cheese and slathered mayo on the buns -- yum! For the salad dressing, I added a little red wine vinegar, dijon, salt and pepper -- I just wasn't feeling plain lemon juice & oil that night. It turned out great, and my toddler loved the cucumbers in the dressing! I also realized I definitely need to invest in a food processor -- our mini-chopper was such a headache and made a huge mess trying to do this!
0 Helpful