Lemon Herb Turkey Burger with Cucumber Yogurt
A light turkey burger seasoned with lemon zest, garlic, dill, and parsley, served with a cool cucumber yogurt sauce.
- Prep
- 15min
- Cook
- 12min
- Total
- 27min
- Serves
- 4
- Calories
- 370per serving, est.
By Time for Burgers, updated
Ninety-nine percent lean turkey has almost no fat to keep it moist, so this recipe works around that. A spoonful of olive oil goes into the mix, the patties cook over medium heat instead of high, and they come off the moment they reach 165°F (74°C); every degree past that dries them further.
Lemon zest goes into the meat for aroma without adding liquid to an already soft mix, while the juice goes into the cucumber yogurt. Dill, parsley and oregano keep the patty tasting fresh rather than plain, and the cold sauce supplies the moisture the meat lacks.
Lemon Herb Turkey Burger with Cucumber Yogurt
Prep 15 min, cook 12 min, total 27 min. About 370 calories per serving.
timeforburgers.com/recipes/lemon-herb-turkey-burger-cucumber-yogurt
Serves 4.
Ingredients
Instructions
Tap a step to keep your place.
Make the cucumber yogurt sauce: Mix 7 oz Greek yogurt with diced cucumber, 1 tbsp lemon juice, salt, and pepper. Refrigerate until serving.
In a large bowl, gently combine ground turkey, lemon zest, 2 cloves minced garlic, ½ oz fresh dill, ½ oz fresh parsley, 1 tsp dried oregano, 1 tbsp olive oil, salt, and pepper. Form into 4 equal patties.
Heat a grill or skillet over medium heat and spray with cooking spray. Cook turkey patties for 5-6 minutes per side, until an instant-read thermometer in the center of a patty reads 165°F (74°C).
Layer bottom buns with lettuce leaves and tomato slices. Place turkey patties on top and add sliced red onion.
Dollop generous cucumber yogurt sauce over each patty, crown with top buns, and serve with extra sauce on the side.
Tips
- Mix with your fingertips and stop as soon as the herbs are spread through. Overworked lean turkey turns rubbery.
- Shape the patties with damp hands, about 3/4 inch (2 cm) thick, with a slight dent in the center so they cook flat.
- On a grill, spray the patties rather than the hot grates; aerosol spray near an open flame can flare up.
- Leave the patties alone for the first 4 minutes. Lean turkey sticks until a crust forms, and an early flip tears it.
Substitutions
- 93% lean ground turkey instead of 99%: noticeably juicier and more forgiving, with a little more fat.
- Ground chicken works the same way; cook it to 165°F (74°C).
- Full-fat or 2% Greek yogurt makes a richer, less tart sauce.
- Gluten-free: use a gluten-free bun or wrap each patty in butter lettuce.
Make ahead & storage
The cucumber yogurt keeps 2 days in the fridge; pour off any liquid that collects. Raw patties can be shaped a day ahead and kept covered and chilled. Cooked patties keep 3 to 4 days, which makes them good for packed lunches; reheat covered, with a splash of water, to 165°F (74°C).
