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Greek Turkey Zucchini Burgers

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 lb ground turkey
  • 1 cup grated zucchini (from about 1 zucchini)*
  • ½ cup (2.5 oz) crumbled feta cheese
  • 2 tsp dried oregano
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 clove garlic, grated or pressed
  • 2-3 cups cooked grains or 4 burger buns**

For the zucchini (optional):

  • 1 tbsp olive oil
  • 2-3 cups grated zucchini (from about 2-3 zucchini)
  • ½ tsp kosher salt
  • 2 tbsp apple cider vinegar

Feta yogurt sauce:

  • 1 cup plain Greek yogurt
  • ¼-½ cup chopped parsley
  • ½ cup crumbled feta cheese
  • ½ tsp black pepper
  • ½ tsp kosher salt

Toppings:

  • Sliced tomato***
  • Sliced cucumber (optional)
  • Lettuce/greens
  • *You could also use grated cabbage or a combo.
  • **If serving as a bowl (my preference), toss the grains (or use greens or a mix) with some olive oil, salt, and vinegar to season them.
  • ***Season your tomatoes with salt, let them sit for a few minutes, then gently pat them dry.

Items you can prep ahead (optional)

  • Grate 4-5 total cups zucchini
  • Make and form patties
  • Cook zucchini
  • Chop ¼-½ cup chopped parsley
  • Make sauce

Instructions

  • Heat the grill on high for at least 10 minutes (or cook in a hot skillet).
  • In a medium/large bowl, add the turkey, zucchini, feta, oregano, salt, pepper, and garlic. Use your hands to thoroughly mix. Form into 4 (about ½-inch thick) large patties.
  • Grilling instructions: lightly grease both sides of the patties. Place on the hot grill and cook, covered, for 3-5 minutes or until you have nice grill marks. Carefully flip and cook for 2-3 minutes or until cooked through.
  • Skillet instructions: in a large skillet, warm about 2 tablespoons oil. Add the patties, press down gently, and cook for 3-5 minutes or until it’s deeply golden brown. Carefully flip with a spatula (it can stick depending on the kind of skillet you’re using so do your best!). Cook for 3 more minutes or until cooked through. Transfer to a plate.
  • In the same large skillet (if using) over medium heat, warm the oil. Add the zucchini and salt and cook for about 5 minutes, stirring occasionally (scraping up any bits stuck to the pan), or until the zucchini has become soft and jammy and all of the liquid has been cooked out. Stir in the vinegar and let that cook for a minute or until the vinegar has evaporated.
  • In a small bowl, add the yogurt, parsley, feta, pepper, and salt. Use a fork to mix it together, mashing up the feta chunks into the yogurt.
  • To assemble as burgers: toast your buns on the grill or in a skillet. Place the lettuce/greens on the bottom, followed by a slice of tomato, turkey patty, sauce, zucchini, bun.
  • To assemble as a bowl: add your seasoned grains and/or greens to a bowl. Top with turkey patties, cucumber, tomato, and zucchini. Thin out the sauce with a squeeze of lemon and/or water and drizzle it on top.

Notes

Substitutions:

  • To make dairy-free, you can skip the feta in the patties and add extra ¼ teaspoon salt. You can use a dairy-free yogurt and skip the feta or top with guacamole (mashed avo with lime and salt) instead.
  • To make gluten-free, use a GF bun or eat it as a bowl over GF grains.
  • Use any ground meat - chicken, beef or pork would work.

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Sauce: up to 6 days in the fridge
    • Patties: up to 4 days in the fridge or freeze for up to 2 months

Leftovers + Repurposing:

  • Turn it into a Greek turkey bowl or salad - make sure to season your grains or greens (salt, oil, vinegar). Top with sauce, chopped tomato (and any other veg you’d like), and a squeeze of lemon.
  • Stuff it all into a pita!
  • To thin out the sauce, add a squeeze of lemon and/or water. If you thin it out enough, it can become a dressing (taste and season with more salt and lemon).