Turkey Burgers with Tzaziki


Turkey Burgers with Tzatziki

Course Main Course
Servings 4


  • Turkey Burgers:
  • 3 tablespoons olive oil, divided
  • 2 pounds ground turkey, preferably organic
  • 1 carrot, peeled and grated
  • 1 small onion, chopped
  • 1 cup chopped fresh spinach
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • Tzatziki:
  • 4 ounces greek yogurt
  • 1/4 cup sour cream
  • 1 hothouse cucumber, unpeeled
  • 2 tablespoons freshly squeezed lemon juice
  • 1 small garlic clove, grated
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh mint, finely chopped
  • 1 teaspoon kosher salt, plus more to taste
  • ¼ teaspoon cracked black pepper
  • 2 teaspoons olive oil
  • Optional Toppings:
  • lettuce, tomatoes, red onion, and feta cheese


Turkey Burgers:

  • Heat 1 tablespoon of oil in a medium or large skillet, over medium-high heat. Add carrots and onion, and sauté for 5-6 minutes or until soft. Add spinach and garlic and continue to sauté for 1 minute. Remove from heat and let vegetables cool room temperature.
  • In a large bowl, mix ground turkey with the cooled sautéed vegetables, salt, and black pepper. Combine well and shape into 6 patties, about ¾-inch thick. Chill patties for 1 hour if possible, to help hold their shape better.
  • In the same skillet used to sautee the vegetables, heat the remaining 2 tablespoons of oil over medium-high heat. Cook patties for 5-6 minutes on each side or until internal temperature of the turkey reaches 165º F.
  • Serve with tzatziki and toppings of choice. Enhoy!


  • Grate the cucumbers and drain over a strainer (20-30 minutes).
  • Dry well with paper towel and squeeze most of the liquid out.Add the grated cucumber to a large bowl and combine with remaining ingredients. Taste for seasonings.