Riffing off the flavor of a Greek gyro, these turkey burgers cook up fast in a cast-iron skillet or grill pan. Lemony, olive-studded yogurt sauce adds more Middle Eastern–inspired flavor and is a tasty alternative to ketchup and mustard. Piled high with arugula, cucumber, and red onion, these are filling enough to be called dinner. Or, round out the meal with roasted potato fries. For the juiciest burgers, go for 93% lean ground turkey (a combination of white and dark meat).
1 pound 93% lean ground turkey
1/4 cup canola mayonnaise
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper, divided
1/3 cup plain whole-milk Greek yogurt
1/3 cup chopped kalamata olives (about 1 1/2 oz.)
1 tablespoon fresh lemon juice
4 whole-wheat hamburger buns
2 cups arugula (about 1 oz.)
1/2 cup sliced cucumber (about 3 1/4 oz.)
1/2 cup thinly sliced red onion
Added sugars 3g
Calcium 14% DV
Potassium 15% DV
How to Make It
Using clean hands, combine turkey, mayonnaise, oregano, cumin, salt, and 1/8 teaspoon pepper. Shape mixture into 4 equal patties.
Heat a large cast-iron skillet or grill pan over high. Lightly coat skillet with cooking spray, and add turkey patties. Cook until a meat thermometer inserted in thickest portion registers 165°F, 4 to 5 minutes per side.
Stir together yogurt, olives, lemon juice, and remaining 1/8 teaspoon pepper in a small bowl. Spread yogurt mixture evenly on cut sides of top and bottom buns. Divide arugula evenly among bottom halves of buns; top evenly with cooked patties, cucumber, and red onion. Cover with top halves of buns and serve.
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