You guys, I think I’ve invented the perfect turkey burger recipe. Sorry for bragging, but this is really, really good. Usually I’m anti-pita when it comes to burgers, but with the tzatziki, lettuce and tomatoes, it was just right and really let the flavor of the burger come through. If anyone ever wants to argue that healthy food doesn’t taste good, please serve them this burger. It is packed with spinach, lean protein, and veggies, and the sauce is made from cucumbers and greek yogurt. Look, I don’t give a crap about diets, particularly when they cause obsessive behavior and prevent the enjoyment of food. So I don’t know how this stacks up against the diet plan du jour. I just know it’s fresh, delicious and good for you. And that, in my book, is plenty.

Recipe after the jump.

Greek Turkey Burgers
Serves 4 – 6, depending on size of burgers

1 lb. ground turkey (dark meat will be more moist)
1/2 small onion, finely chopped
1 large clove garlic, minced
3 T. chopped kalamata olives
1/2 c. frozen spinach, thawed and squeezed dry, or fresh spinach cooked and squeezed dry
1/2 c. bread crumbs
1 egg
1/4 t. red pepper flakes
1/4 t. fennel seeds
pinch salt
4 T. crumbled feta cheese

Stir together onion, garlic, olives, spinach, and spices in a bowl. Lightly beat the egg in a separate bowl and add to the mixture. Add the turkey and breadcrumbs and gently mix together with your hands until just incorporated (do not over mix!). Take 1/6 – 1/4 of the mixture (depending on the size of burger you want) and flatten in your palms. Place 1 T. of feta cheese in the center of the burger and wrap the meat around it, sealing it in. Flatten the patty slightly and create a depression in the middle so it doesn’t puff up too much in the center when it cooks. Cook in a bit of olive oil over medium heat until well browned on both sides and cooked through, about 10 – 12 minutes total, or if you’re lucky enough, put ‘em on the grill! (I put a lid over the pan for a few minutes to ensure the heat gets all the way around & through the burger).

Serve in a halved pita with sliced tomato, tzatziki sauce, and lettuce.

Tzatziki Sauce

1 small container Greek Yogurt (I used Fage 2%)
1 clove garlic, minced
1/2 english cucumber, peeled, seeded and cut into a 1/4″ dice
pinch salt

Combine all ingredients in a bowl and let sit for 20 minutes for flavors to meld together.