Recipe Summary

45 mins
45 mins
4 burgers, 3 cups tomato salad, and 14 Tbsp. yogurt sauce


Ingredient Checklist


Instructions Checklist
  • In a serving bowl combine 3/4 cup plain Greek yogurt, 1/4 cup crumbled feta cheese, 2 tsp. fresh lemon juice, 1 tsp. dried dill, 1/4 tsp. pepper, and 1 clove minced garlic. Refrigerate until serving. Heat 1 Tbsp. olive oil in a very large skillet over medium heat. Add the weekend-prepped patties to the skillet. (Alternatively, cook the burgers on a grill over medium heat for 5 to 7 minutes per side.) Brown the patties about 5 minutes per side or until 165°F and no longer pink. While the burgers cook, make a side salad. Combine 1 1/2 cups chopped cucumbers, 1 cup chopped fresh tomatoes, 1/2 cup chopped fresh parsley, 1 Tbs. fresh lemon juice, 1 Tbs. olive oil, and pepper to taste. Serve the burgers on toasted whole wheat buns with the salad and yogurt sauce.


Weekend-Prepped Turkey Burgers

Combine 1 lb. ground turkey, 1/4 cup finely chopped fresh parsley, 1 tsp. fresh lemon zest, 1/2 tsp. dried dill, and 1/4 tsp. pepper. Fold in 1/2 cup crumbled feta cheese and shape into four 1/2-inch thick burgers. Refrigerate.


If you're cooking on an outdoor grill, burgers should take 5 to 7 minutes, flipping once.

Nutrition Facts

553 calories; total fat 31g; saturated fat 10g; polyunsaturated fat 6g; monounsaturated fat 11g; cholesterol 117mg; sodium 684mg; potassium 502mg; carbohydrates 39g; fiber 8g; sugar 8g; protein 36g; trans fatty acid 0g; vitamin a 1653IU; vitamin c 26mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 11mg; vitamin b6 1mg; folate 69mcg; vitamin b12 2mcg; calcium 360mg; iron 5mg.