Greek Turkey Burgers with Tomato Salad

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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1/4 cup mayonnaise

2 tablespoons chopped pickled pepperoncini (2 to 3 peppers), plus 3 tablespoons brine

1 pint assorted grape or cherry tomatoes, halved

3 tablespoons extra-virgin olive oil

4 scallions, chopped

1/4 cup fresh mint, chopped

Kosher salt and freshly ground pepper

1 1/4 pounds ground turkey

1 medium zucchini (half grated, half cut into matchsticks)

1/2 cup finely crumbled feta cheese

1 teaspoon dried oregano

4 pitas, warmed


  1. Combine the mayonnaise and 2 tablespoons pepperoncini brine in a small bowl. Toss the tomatoes with the chopped pepperoncini, the remaining 1 tablespoon brine, 2 tablespoons olive oil, half of the scallions and half of the mint in a medium bowl. Season with 1/4 teaspoon salt and a few grinds of pepper. Refrigerate the mayonnaise and the tomato salad while you make the burgers.
  2. Combine the turkey, grated zucchini, feta, oregano, the remaining scallions and mint, 1/2 teaspoon salt and a few grinds of pepper in a large bowl and mix well with your hands. Form into 4 oblong patties, about 4 inches wide and 1/2 inch thick.
  3. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the patties and cook until browned and cooked through, 4 to 5 minutes per side. Cut off a piece of each pita to open. Serve the burgers and zucchini sticks in the pitas and drizzle with the mayonnaise sauce. Serve with the tomato salad.

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