Greek Turkey Burgers with Tomato Salad
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 640
- Total Fat
- 36 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 117 milligrams
- Sodium
- 1287 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 4 grams
- Protein
- 38 grams
- Sugar
- 5 grams
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.
