The photo is of a Greek Turkey Burger Slider in a pretzel bun with some delicious Basic Hummus in the background. Barb L.
Yield: 4 turkey burgers, 8 sliders
1 pound turkey burger (I like Jennie-O)
2 Tbsp bread crumbs or panko bread crumbs
1 Tbsp Flying Olive Gremolata, Garlic, or Lemon Extra Virgin Olive Oil
1 ½- 2 tsp dried oregano, preferably Greek
1 tsp ground cumin
¼ tsp kosher salt
¼ tsp freshly ground black pepper, divided
1/3 cup plain whole-milk Greek yogurt (I used plain soy yogurt)
1/3 cup chopped kalamata olives
2 tsp fresh lemon juice
4 large or 8 small hamburger rolls
2 cups arugula (if you don’t like the pepperiness of arugula, use what you like)
½ cup thinly sliced English cucumbers
½ cup thinly sliced red onion
In a large bowl and using your clean hands, combine the turkey, breadcrumbs, Flying Olive EVOO of Choice, oregano, cumin, salt, and 1/8 tsp pepper. Shape mixture into 4 or 8 equal patties.
Heat a large cast-iron skillet or grill pan over high heat. When hot, turn the heat down to medium and add the turkey burger patties.
Continue cooking the burgers until the turkey patties register 165 degrees with an instant read thermometer inserted in the thickest part of the burger, about 5-7 minutes per side for the larger patties, 3-4 per side for the smaller ones.
Meanwhile, stir together the yogurt, olives, and lemon juice. Add the remaining pepper and stir it in well.
Slice the buns and spread the yogurt/olive mixture over the top and bottom sides of the bun. Divide the arugula evenly among the bottom halves of the buns. Add the cooked patties, cucumber, and red onion. Cover with the top halves of the buns and serve.
Inspired by a recipe in Cooking Light Magazine, April 2018
Submitted by Barb L.