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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 35 min
Active:: 35 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Ingredients

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

Directions

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.

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.

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.

Photograph by Ryan Dausch

My Private Notes

Name: Greek Turkey Burgers with Tomato Salad
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 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

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