Greek-Style Turkey Burgers

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I don’t know what it is about Greek-inspired dishes, but my family is crazy for them! My 4-year-old and 18-month-old just love the briney feta and olives, and cooling cucumber and yogurt. Greek-style cuisine makes use of some really nourishing ingredients like extra virgin olive oil, lots of fresh vegetables, and fresh herbs.

These greek-inspired turkey burgers pack protein, fat, and veggies all in the patty. The chopped peppers and onions and crumbled feta are mixed right in with the meat to add so much delicious flavour to the burgers. They’re topped with cucumber yogurt sauce, tzatziki, for an extra layer of flavour and creamy texture. These burgers are far from boring and bland! We love to wrap them in lettuce leaves for an extra serving of vegetables and a crisp, cool contrast to the burger.

One of the reasons I love to make tzatziki myself is because most store-bought dips use mayonnaise as part of the base, which contains highly processed canola oil (you can read more about healthy fats here). Traditional tzatziki uses olive oil, which is fantastic for your health, so that’s what I use in my recipe. It adds delicious flavour too!

Start with the cucumber yogurt sauce (tzatziki) when you make this dish. You’ll have more than you need for the burgers, so enjoy the rest as a dip for vegetables and pita bread, or as a spread for sandwiches and wraps. It goes perfectly with falafel!


Recipe for the cucumber yogurt sauce (tzatziki)

1 cup of greek yogurt (greek works best because it is very thick)
Juice of 1 lemon
1 tablespoon of olive oil
½ teaspoon of garlic powder
¼ teaspoon of himalayan pink salt or sea salt
1 tablespoon of finely chopped fresh dill
1 tablespoon of finely chopped fresh parsley
½ of an English cucumber


  1. In a medium bowl with a lid, stir together the yogurt, lemon juice, olive oil, garlic powder, salt, dill, and parsley.
  2. Slice the cucumber in half lengthwise and remove the seeds with a spoon. Grate the cucumber using the fine side of your grater, and place the grated cucumber in a fine mesh strainer. Over the sink, squeeze out as much of the juice as possible.
  3. Stir the cucumber into the yogurt mixture and refrigerate in a covered container for at least 30 minutes before serving.

Recipe for the burgers

1 egg, lightly beaten
1 teaspoon of dried oregano
2 cloves of garlic, finely minced
1 tablespoon of finely chopped fresh parsley
½ teaspoon of pink himalayan salt or sea salt
¼ teaspoon of fresh cracked black pepper
½ cup of finely chopped red onion (about ¼ of a large onion)
½ of a red bell pepper, finely chopped
⅓ cup of crumbled feta cheese (optional)
1 lb of ground turkey
¼ cup of almond flour (plus more, as needed)
Avocado oil or olive oil for cooking


  1. In a large bowl, mix together the egg, oregano, garlic, parsley, salt, and pepper.
  2. Stir in the red onion, bell pepper, and feta cheese.
  3. Add the ground turkey and ¼ of almond flour, stirring gently to combine. Add a little more almond flour if the mixture is still quite sticky. Avoid over-mixing.
  4. Separate the mixture into 4-6 equal sized pieces and roll into a ball, then flatten with your palm to create a burger shape. Place the burger patties in a single layer on a plate. Cover and refrigerate for 30 minutes (this helps the burgers keep from falling apart as they cook.
  5. Heat a tablespoon of oil in a large skillet over medium-high heat. Wait until the pan is nice and hot, then place the patties in the pan. You may have to cook them in more than one batch. Cook for 6-8 minutes on the first side, then flip and cook for another 6-8 minutes until the burgers are browned on both sides and cooked through.
  6. To serve, top with tzatziki, tomato slices, and any other toppings you’d like. You can wrap them in lettuce, put them on a bun, or stuff into pita bread.

Notes: You could also grill these burgers, making sure that your grill grates are oiled and that they get hot before you put the burgers on so they don’t stick.

Contributed by Melanie Maxwell, R.H.N.