⅓cupsun-dried tomatoes, choppedI use oil-packed ones in a jar, drained
¼cupcrumbled feta cheese
½cupplain yogurt, preferably Greek-style
1smallclove garlic, minced
Juice from ½ lemon, or to taste
Heat a good swirl of olive oil in large skillet. Sauté onion until softened and then add garlic, stir for a few seconds until fragrant. Toss in all the chopped spinach and cook and stir until wilted. Transfer to bowl and set aside to cool.
In a large mixing bowl, combine ground turkey with all the spices and salt and pepper. Add the sun-dried tomatoes, olives and feta cheese and then the cooled down spinach mixture. Gently combine until well mixed.
Form into four large patties of equal size, arrange on a plate and place in freezer for 30 minutes to chill.
Meanwhile, make yogurt sauce. Combine yogurt, garlic and lemon juice, season with a little salt and pepper and chill until ready to serve.
Heat a drizzle of olive oil in a skillet over medium-high heat. Cook burgers about 6 minutes a side until cooked through. Serve on buns with yogurt sauce.
If you don't have Greek seasoning, use a teaspoon each of dried oregano and dried dill.
You can use ground turkey or ground chicken in this recipe.
Chilling the burgers in the freezer for a short while helps firm them up and makes it easier to cook them.
A nonstick or well-seasoned cast iron skillet works best. These burgers are more delicate than traditional beef burgers. I flip a couple times on each side so they don't get too brown, as well as cover with a lid halfway through to ensure they cook through.
The yogurt sauce is easy and delicious and highly recommended!