Turkey Courgetti Feta Burgers Recipes

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FETA CHEESE TURKEY BURGERS



Feta Cheese Turkey Burgers image

Ground turkey makes a great burger. It makes an even better one with feta cheese and kalamata olives. Serve these tasty treats with sun-ripened tomatoes and Greek-style pita.

Provided by Althea

Categories     World Cuisine Recipes     European     Greek

Yield 4

Number Of Ingredients 5

1 pound ground turkey
1 cup crumbled feta cheese
½ cup kalamata olives, pitted and sliced
2 teaspoons dried oregano
ground black pepper to taste

Steps:

  • Preheat the grill for medium high heat.
  • In a large bowl, combine turkey, feta cheese, olives, oregano, and pepper. Mix together, and form into patties.
  • Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.

Nutrition Facts : Calories 317.7 calories, Carbohydrate 3.6 g, Cholesterol 123 mg, Fat 21.9 g, Fiber 0.5 g, Protein 25.5 g, SaturatedFat 8.7 g, Sodium 800.3 mg, Sugar 1.6 g

TURKEY, COURGETTI & FETA BURGERS



Turkey, courgetti & feta burgers image

Turkey mince, spiralized courgette, feta and mint give these burgers a healthier profile. Serve with a peppery rocket and sweet cherry tomato salad

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 13

500g lean turkey mince
100g feta , crumbled
1 large courgette (about 200g), ends trimmed, halved widthways and spiralized into thin noodles
2 garlic cloves , crushed
½ small pack mint , leaves picked and chopped
½ tsp chilli flakes
1 tsp sumac
zest and juice of 1 lemon (save the juice for the salad)
1 large egg , beaten
1 tsp olive oil
2 tbsp extra virgin olive oil
110g bag of rocket salad
250g pack cherry tomatoes , halved

Steps:

  • Mix all of the ingredients for the turkey burgers, bar the olive oil, together in a large bowl. Season with a generous amount of black pepper and a little salt (you won't need a lot because of the feta). Shape into 4 burgers, the mixture will be quite sticky so cover and chill in the fridge for 15 mins or until needed to firm up a little. At this point the burgers can also be frozen.
  • Preheat the grill to its highest setting then brush the burgers on both sides with the olive oil. Transfer the burgers to a non-stick baking tray and cook for 8-10 mins on each side, until cooked through and golden brown.
  • While the burgers are cooking, mix together the olive oil, lemon juice and some seasoning. Add the rocket and tomatoes to a large salad bowl, add half the dressing and toss well to combine. Serve alongside the turkey burgers and with the extra dressing on the side.

Nutrition Facts : Calories 307 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 39 grams protein, Sodium 0.9 milligram of sodium

TURKEY BURGERS WITH SPINACH, FETA & TZATZIKI



Turkey Burgers with Spinach, Feta & Tzatziki image

Creamy tzatziki and crisp sliced cucumber add a refreshing twist to this easy burger recipe loaded with feta, spinach and Mediterranean spices. No tzatziki? No problem! Make your own at home by combining plain Greek yogurt with a squeeze of lemon, dill and finely chopped cucumber.

Provided by Hilary Meyer

Categories     Healthy Turkey Burger Recipes

Time 30m

Number Of Ingredients 11

1 cup frozen chopped spinach, thawed
1 pound 93% lean ground turkey
½ cup crumbled feta cheese
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground pepper
4 small hamburger buns, preferably whole-wheat, split
4 tablespoons tzatziki
12 slices cucumber
8 thick rings red onion (about 1/4-inch)

Steps:

  • Preheat grill to medium-high. Squeeze excess moisture from spinach. Combine the spinach with turkey, feta, garlic powder, oregano, salt and pepper in a medium bowl; mix well. Form into four 4-inch patties. Oil the grill rack (see Tip). Grill the patties until cooked through and no longer pink in the center, 4 to 6 minutes per side. (An instant-read thermometer inserted in the center should register 165 degrees F.) Assemble the burgers on the buns, topping each with 1 tablespoon tzatziki, 3 cucumber slices and 2 onion rings.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 28.5 g, Cholesterol 103.1 mg, Fat 17 g, Fiber 4.9 g, Protein 30 g, SaturatedFat 6.2 g, Sodium 677.5 mg, Sugar 5.4 g

TURKEY-ZUCCHINI BURGERS



Turkey-Zucchini Burgers image

Consider this your dependable, blank-slate turkey burger that will always be juicy and well-seared no matter how you embellish it. Add ground spices, such as cumin or garlic powder; chopped herbs; or Worcestershire sauce or anchovies for umami - or leave the patty alone. With just a swipe of ketchup or mustard, it'll hold its own. Grated zucchini keeps the burgers moist, mayonnaise helps bind and brown them, and salting only on the outside ensures that the meat stays tender. (For a cheeseburger, drape sliced cheese on the patties before the last 2 minutes of cooking and cover the pan.)

Provided by Ali Slagle

Categories     dinner, easy, lunch, quick, burgers, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Neutral oil (such as grapeseed), for greasing
1 pound ground turkey
1/2 cup coarsely grated unpeeled zucchini (from 1 small zucchini)
1 tablespoon mayonnaise
Kosher salt (such as Diamond Crystal) and black pepper
Hamburger buns, toasted
Toppings and condiments, as desired

Steps:

  • Lightly grease a plate with neutral oil and set aside. In a medium bowl, mix together the turkey, zucchini and mayonnaise. Form 4 patties, each about 4 1/2 inches wide (about 5 ounces). Press a small dimple in the center of each patty, then place the burgers on the plate and refrigerate to firm up for at least 5 minutes (or keep them covered for up to 2 days).
  • Heat a large (12-inch) cast-iron or nonstick skillet over medium-high. Add about 1 tablespoon oil to the skillet to lightly coat. Generously season the tops of the patties with salt and pepper. Add the patties, seasoned-side down, to the skillet and cook until seared and dark brown, 3 to 5 minutes. (Don't press down; that'll release juices.) Season the tops generously with salt and pepper, then flip and cook until cooked through, 3 to 5 minutes, turning the heat down as necessary to avoid scorching.
  • Transfer to a clean plate and let rest for at least 5 minutes before building into a burger on the buns with desired toppings and condiments.

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