Summer calls for burgers and instead of making the same old beef ones, make these fun and more exciting ones.
These Greek turkey burgers, gyros, (pronounced yee-ros) are moist and juicy because of the addition of mayonnaise. Mayonnaise is one of my favorite go-to ingredients to add moisture to lean ground meats and meat loaf. Oregano and cumin give these burgers a distinctly Grecian flavor.
To carry out the Greek theme, the buns are spread with a tangy yogurt dressing accented with chopped kalamata olives. If sliced red onions are too strong for your liking, soak them in a little ice water for a few minutes to reduce their bite.
Instead of adding sliced tomatoes to the burgers, a feta tomato salad on the side is the perfect complement. Simply cut up tomatoes, add some fresh mint , radishes and feta, toss with lemon juice and olive oil, and you’re good to go. Happy summer everyone. Stay cool,.
Burgers
1 pound 93% lean ground turkey (this will give you the juiciest burgers)
1/4 cup canola mayonnaise
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon kosher salt
1/8 teaspoon +1/8 teaspoon ground black pepper, divided
4 whole wheat hamburger buns
2 cups arugula (about 1 oz.)
1/2 cup sliced cucumber (about 3 1/4 oz.)
1/2 cup thinly sliced red onion
Yogurt Sauce
1/3 cup plain whole or low-fat milk-Greek yogurt
1/3 cup chopped Kalamata olives (about 1 1/2 ounces)
1 tablespoon fresh lemon juice
1.To make burgers: In a bowl, mix together turkey, mayonnaise, oregano, cumin, salt and 1/8 teaspoon pepper. (I find it easiest to do this with my hands.) Shape into 4 equal patties.
2.To cook burgers: Heat a large heavy skillet, preferably cast-iron, or your charcoal grill over high heat. Lightly coat skillet or grill rack with cooking spray. Add turkey patties. Cook until a meat thermometer inserted in thickest portion registers 165 degrees F, about 4 to 5 minutes per side.
3.To make sauce: In a small bowl, stir together yogurt, olives, lemon juice and remaining 1/8 teaspoon pepper.
4. To assemble burgers: Spread yogurt mixture evenly on cut sides of top and bottom buns. Divide arugula evenly among bottom halves of buns; top with cooked patties, cucumber and red onion. Cover with top halves of buns and serve.
Makes 4 burgers
