6 Servings 10 min Cook
1 1/4 Oz Nonfat Greek Yogurt
1 Fruit without seeds Lemons
1 Tsp Garlic
1 Tsp Dill
1/3 Cup Spinach
1 1/4 Lb Ground Turkey
1 Onion Onions
1 Cup, crumbled Feta Cheese
1 Tsp, ground Oregano
1 Tsp Garlic
1 Medium Egg
1 Cucumber (8-1/4") Cucumber
6 Roll Hamburger Bun
1 Dash Salt
1 Dash Pepper
3 Oz Sun Dried Tomatoes
Prepare the yogurt sauce by combining the yogurt, ¼ tsp minced garlic, dry dill, juice of half the lemon and a dash of salt.
Stir everything to combine and then refrigerate to allow the flavors to blend while you make the burgers.
Thaw the frozen spinach and squeeze out as much moisture as possible.
Roughly chop the spinach to prevent long stringy pieces.
Also chop the sun dried tomatoes and ¼ of the red onion.
In a bowl combine the ground turkey with the spinach, sun dried tomatoes, red onion, feta, ½ tsp minced garlic, dried oregano, egg, bread crumbs, ½ tsp of salt and some freshly ground pepper.
Stir everything until it is evenly combined.
Shape the mixture into six patties.
Cook the burgers on a counter top grill, a non-stick skillet or over open flame.
Spread the yogurt sauce on both sides of a bun, add a warm burger and top with thin slices of red onion and cucumber.
Enjoy!
