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
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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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!