Mini Greek Turkey Burgers with Dilly Yogurt

minis!

minis!

Last night, neighbor Leigh hosted book club outside at our pool cabana where the grill is (for once) conveniently located.  Holding book club outdoors was a risky move, as mid June in Tennessee is typically a scorcher.   I’ll never forget upon first moving here how astounded I was when the temp didn’t drop after sunset.  (???)  Yesterday, however, was a perfect 82 degrees with a slight breeze.  Ahhhh!  The Hubs jokingly refers to Book Club as “Wine Club”, as we ladies have been known to imbibe more than a few bottles during heated book discussions.  Last night’s menu featured skewered grilled veggies, mini Greek turkey burger sliders, and Marianne’s lemongrass potato salad.  YUM.  These sliders are easy to prepare and cook quickly because of their size.  Adding homemade yogurt dill sauce and a slice of English cucumber really makes them extra special.

turkey_burgers

welcome to Wine Cl… I mean Book Club!!!

Ingredients for burgers:

  • 2 teaspoons extra-virgin olive oil
  • 1/2 small red onion, diced
  • 1 garlic clove, zested
  • 1/4 cup fresh dill, chopped
  • 1 whole egg, beaten with 1 tbsp water
  • 1/2 up to 3/4 cup panko bread crumbs
  • 1/3 cup crumbled feta cheese
  • 1 lb ground turkey (I use 7% fat white meat turkey)
  • 1/2 an English cucumber, sliced thinly
  • 1 package King’s Hawaiian Sweet dinner rolls

Ingredients for yogurt sauce

  • 1/2 cup Greek-style yogurt
  • 1/4 cup fresh chopped dill
  • 1 garlic clove, zested
  • salt & pepper to taste

Burgers:

In a small non-stick sauté pan, heat olive oil and add diced onion.  Season with salt & pepper.  Cook 5-7 minutes until onion is softened.  Add zested garlic and cook 1 minute more.  Remove from heat and set aside to cool.

In a large bowl combine ground turkey, beaten egg, panko bread crumbs, dill, feta cheese, and sautéed onions and garlic.  Mix well to combine.  Once mixed, the burger meat should not be too wet or too dry.  If necessary, add more panko to get the right consistency.  Form mini burger patties with a 3/4″ thickness and 2 1/2 to 3″ size diameter.

Yogurt Dill sauce:

Combine yogurt with 1/4 of chopped dill, zested garlic, and salt & pepper.  Mix well, set in fridge until needed.

Grill the burgers over medium flame until they no longer stick to the grill, about 4 minutes per side for our grill.  To finish, spread yogurt sauce on bun, add burger and a few cucumber slices.  Collect accolades!

 
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