Servings: 4 Yield: 4 burgers, 3 cups tomato salad, and 14 Tbsp. yogurt sauce Active Time 45 mins Total Time 45 mins
- Plain Greek yogurt
- Crumbled feta cheese
- Fresh lemon juice
- Dried dill
- Minced garlic
- Olive oil
- Weekend-Prepped Turkey Burgers (see recipe below)
- Fresh tomato
- Fresh parsley
- Whole-wheat buns
1. 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 degrees 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.
Tip 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 Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 553, Fat, total (g): 31, chol. (mg): 117, sat. fat (g): 10, carb. (g): 39, Monounsaturated fat (g): 11, Polyunsaturated fat (g): 6, Trans fatty acid (g): , fiber (g): 8, sugar (g): 8, pro. (g): 36, vit. A (IU): 1653, vit. C (mg): 26, Thiamin (mg): , Riboflavin (mg): 1, Niacin (mg): 11, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 69, Cobalamin (Vit. B12) (µg): 2, sodium (mg): 684, Potassium (mg): 502, calcium (mg): 360, iron (mg): 5, Percent Daily Values are based on a 2,000 calorie diet.