No more dry turkey burgers, I’ve got the juiciest little trick to keep these flavorful patties nice and juicy! Feta, red onion and red peppers give it a Greek twist. Throw them on the BBQ or in the oven for your new favorite burger!
- 1/4 cup milk
- ¼ cup bread crumbs (or bran buds for some extra fiber!)
- 1.lb lean ground turkey
- 1 small clove of garlic, minced
- 2 tbsp fresh dill, chopped
- ½ red pepper, diced into small pieces
- ¼ of a small red onion, diced
- 1/4 cup feta cheese, crumbled
- 1 tsp dried oregano
- 1 large egg
- 4 whole grain hamburger buns * alternatively can wrap patty in lettuce as your “bun” for a lighter meal
- Coarse salt and freshly-cracked pepper (approx 1/4 tsp each)
- Additional topping suggestions: small dollop of tzatziki, thinly sliced red onion, spinach, cucumber, fresh tomato.
- Add the breadcrumbs and milk to a small bowl and let the crumbs soak up the milk for 5-10 minutes (* This is the key to moist, juicy burgers! Soaking the crumbs in milk first prevents them from soaking up the juices from the meat).
- In a medium-sized mixing bowl, combine the ground turkey, garlic, dill, red pepper, onion, feta, oregano, egg, salt and pepper. Add the breadcrumb mixture once all the liquid has been soaked up. Gently fold in all ingredients, being careful not to over mix as this will make for tougher burgers.
- Shape the mixture into four evenly-sized patties, pressing the middles down with your thumb to make a small dip in the center.
- Cook the burgers on a BBQ or in a non-stick pan over med-high heat, 5-6 minutes each side or until no longer pink inside.
- Meanwhile, Lightly toast buns. When burgers are ready, fix your bun with desired toppings and burger patty.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Main Dishes
- Method: Barbecue, Stove Top, Baked
- Cuisine: North American
Keywords: summer, grilling, Canada Day, Independence Day