Description
This recipe creates juicy turkey hamburgers by stuffing them with a creamy feta and spinach core, adding moisture and a bright Mediterranean flavor to an otherwise potentially bland dish.
Ingredients
- 500 g ground turkey, 93% lean
- 60 g (0.5 cup) Panko breadcrumbs
- 1 large egg, lightly beaten
- 60 g (0.5 small) yellow onion, very finely minced
- 2 cloves garlic, minced
- 15 g (0.25 cup) fresh parsley, finely chopped
- 5 mL (1 teaspoon) dried oregano
- 5 mL (1 teaspoon) fine sea salt
- 2.5 mL (0.5 teaspoon) freshly ground black pepper
- 120 g (4 oz) feta cheese, crumbled
- 100 g (3.5 oz) fresh baby spinach, finely chopped and squeezed dry
- 2.5 mL (0.5 teaspoon) fresh lemon zest
- 15 mL (1 tablespoon) olive oil, plus more for cooking
- 4 burger buns, brioche-style recommended
- 120 mL (0.5 cup) plain unsweetened yogurt (Greek yogurt also works)
- 15 mL (1 tablespoon) fresh lemon juice
- 7.5 mL (0.5 tablespoon) fresh dill, finely chopped
Instructions
- Prepare the Patty Base: In a large mixing bowl, combine the ground turkey, Panko breadcrumbs, beaten egg, minced yellow onion, minced garlic, chopped parsley, dried oregano, sea salt, and black pepper. Use your hands to gently mix until everything is just combined; do not overmix.
- Prepare the Creamy Core Filling: In a separate small bowl, combine the crumbled feta cheese, finely chopped and squeezed spinach, and fresh lemon zest. Mix gently to combine all filling ingredients; ensure the spinach is thoroughly dried before mixing.
- Form the Stuffed Patties: Divide the turkey mixture into 8 equal portions. Take one portion and flatten it into a thin 1 cm (0.5-inch) thick patty, about 8 cm (3 inches) in diameter. Repeat with another portion to make a second patty of the same size. Place about 2 tablespoons of the feta-spinach filling onto the center of the first patty, leaving a 1 cm (0.5-inch) border around the edge. Carefully place the second turkey patty on top of the filling; pinch and seal the edges all around to enclose the filling completely, forming a single plump burger patty. Repeat with the remaining turkey mixture and filling to make 4 stuffed turkey hamburgers.
- Cook the Stuffed Burgers: Heat 15 mL (1 tablespoon) of olive oil in a large non-stick skillet over medium heat. Place the stuffed turkey burgers in the skillet. Cook for 6-8 minutes per side, or until deeply golden brown and cooked through, reaching an internal temperature of 74°C (165°F).
- Prepare the Lemon-Dill Yogurt Drizzle: While the burgers cook, prepare the sauce. In a small bowl, whisk together the plain yogurt, fresh lemon juice, and finely chopped fresh dill. Season with a pinch of salt to taste.
- Assemble and Serve: Lightly toast the burger buns. Assemble the burgers by placing a cooked patty on each toasted bun; drizzle generously with the Lemon-Dill Yogurt sauce and garnish with fresh dill and desired toppings.
Notes
Avoid overmixing the turkey mixture to prevent toughness. Ensure the spinach is completely dry before adding it to the filling to prevent a soggy core. Use a meat thermometer to ensure an internal temperature of 74°C (165°F) for doneness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 burger with bun
- Calories: 550 calories
- Sugar: 10 g
- Sodium: 950 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg