You can’t go too wrong with burgers for dinner but it is refreshing to change up the ‘ole patty-cheese-lettuce-tomato-pickle-between-a-bun situation once in a while. Enter: The Greek Turkey Burger with Tomato Salad. The juiciness level of this burger is off the charts, thanks to the addition of some grated zucchini to the turkey (plus some neat matchsticks atop). Feta, oregano, scallions and mint lend an earthy depth, all of which is drizzled with a sauce involving pepperoncini brine and more herbs and peaks out from a pita. Every good burger needs some sort of tomato-y component and this tomato salad is sweet and vibrant and the ideal compliment to this unique dish. Tell Google Home or Alexa to play some traditional Greek music and sit down to a colorful plate of fresh flavors with the ones you love.
Tips (unsponsored): We suggest using multi-colored heirloom grape or cherry tomatoes; they are gorgeous and tend to taste better. We usually snatch ours from Trader Joe’s or Sprouts. We prefer smaller burgers (slider size) and use the mini pitas we find at Sprouts, although they are pretty widely available elsewhere. This recipe calls for mayo but you could use plain whole milk yogurt instead.
As you prepare and enjoy these burgers with those you love, teach them a few things about some of the ingredients:
- Zucchini is a great source of magnesium, which helps your blood pressure stay healthy.
- Fresh tomatoes are high in beta-carotene, which helps keep your immune system healthy.
- Scallions help keep your blood from forming clots.
Let’s learn a few things about Greece and it’s people while we’re at it:
- Unlike here, Greeks are required to vote in every elections. There’s no “sitting this one out.”
- The Greek coastline is almost 9,000 miles long and one of the longest in the world.
- All of the pretty blue rooftops in Greece are painted blue to ward off evil spirits.
From: Greek Turkey Burgers with Tomato Salad
- ¼ 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
- ¼ cup fresh mint, chopped
- Kosher salt and freshly ground pepper
- 1¼ pounds ground turkey
- 1 medium zucchini (half grated, half cut into matchsticks)
- ½ cup finely crumbled feta cheese
- 1 teaspoon dried oregano
- 4 pitas, warmed
- 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 ¼ 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, ½ 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 ½ 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.
