For the Sauce:
½ cup of plain yogurt
½ tsp dried dill, more to taste
For the Burgers:
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp ground ginger
1 tsp ground cinnamon
½-1 tsp freshly ground pepper (1 tsp adds a bit of spiciness)
½ tsp Flying Olive Cinlantro and Roasted Onion, Chipotle, or Harissa Extra Virgin Olive Oil, plus a little more for oiling the skillet
1 pound ground turkey (I really like Jennie-O)
Pita, buns, or bread
Yogurt and dill sauce, sliced Kalamata or regular black olives, tomato slices, cucumber slices, red onion slivers, lettuce, feta, and
Mix together the yogurt and dill. Set aside to let the flavors blend.
In a small bowl, mix together the cumin, coriander, ginger, cinnamon, pepper, Flying Olive EVOO of Choice, and salt. In a large bowl, crumble the turkey burger and sprinkle the spices over the turkey, blending well with your clean hands. Blend until the spices are well distributed.
Divide the mixture into 4 equal balls, then form 4 burgers.
Brush a skillet with a little Flying Olive EVOO of Choice. Set it over medium heat. Add the burgers to the skillet. Cook, turning ½ way through, about 4 minutes on each side. The burgers are done when an instant read thermometer reaches 165 degrees F.
Place the burgers on the bread or buns. Top with the yogurt and dill sauce and your choice of condiments. Serve.
Submitted by Barb L.