Turkey Burgers With Feta and Dill 4.000

Jennifer Chase for The Washington Post

Dinner in Minutes Jan 2, 2018

Moist and flavored with a Greek-inspired trio of feta, dill and red onion, these patties are meaty enough to satisfy your fiercest burger craving -- with less guilt.

We tested these using 16 ounces and 20 ounces of ground turkey, and preferred the thicker burgers from the 20-ounce portion. Both work fine. The burgers can be cooked on an outdoor grill as well.

Serve with baked sweet potato fries or a cucumber salad.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1/2 medium red onion
  • 2 small cloves garlic
  • 4 stems fresh dill
  • 1 pound to 1 1/4 pounds ground turkey (breast meat; see headnote)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup crumbled feta cheese
  • 4 whole-grain hamburger buns
  • Green-leaf lettuce leaves, for serving

Directions

Heat a grill pan or cast-iron skillet over medium-high heat.

Meanwhile, cut the red onion into thin slices, reserving 4 of them for serving. Finely chop the remaining red onion slices, garlic and dill; together is okay. Transfer to a mixing bowl, then add the ground turkey, salt, pepper and feta. Grease the palms of your clean hands with light coating of cooking oil spray, then use your hands to gently blend the mixture. Form into 4 equal patties that are 3/4- to 1-inch thick.

Grease both sides of each patty lightly with cooking oil spray, then place in the pan. Cook for about 4 minutes on each side, nicely browning the exterior and making sure the interior is cooked through (165 degrees on an instant-read thermometer).

While the burgers are cooking, you can toast the buns and gather condiments.

Place lettuce leaves on each bottom bun, then the burgers. Put a slice of red onion on each burger, then finish with the top buns. Serve warm, with condiments.

Rate it

Recipe Source

Adapted from "Prevention’s Mediterranean Table:100 Vibrant Recipes to Share for Lifelong Health,” by the editors of Prevention Magazine and Jennifer McDaniel (Rodale, 2017).

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.