Greek Turkey Burgers

Ingredients

• 1 pound ground turkey ((dark meat preferred))
• 1 large shallot, (finely chopped)
• 1/2 cup fresh mint leaves, (roughly chopped)
• 2 ounces feta, (crumbled (about 1/3 cup))
• 2 medium garlic cloves, (minced)
• 1 tablespoon Greek oregano
• Kosher salt and ground black pepper
• Extra virgin olive oil
• 4 ciabatta rolls or whole-grain buns, (split)
• 1 to 2 vine-ripened medium tomatoes, (thinly sliced)
• 1/2 English cucumber, (thinly sliced)
• 1 small red onion, (thinly sliced)
• Tzatziki Sauce ((optional))
• Marinated Olives and Walnuts (Zeytoon Parvardeh) ((optional))

Steps

1. 1

   Make the turkey burger mixture. In a large bowl, combine the ground turkey, shallot, mint, feta, garlic, oregano, and a big pinch of salt and black pepper (about 1/2 teaspoon each). Add a drizzle of the olive oil (about 1 tablespoon) and mix well to combine.

2. 2

   Form the burger patties. Divide the mixture into 4 equal portions and form them into 1/2-inch-thick patties, making a slight indentation in the middle of each.

3. 3

   Cook and rest the patties. Pour a little olive oil into a skillet to coat the bottom. Heat the skillet over medium-high heat. When the oil is shimmering, add the patties and cook on each side until browned, 4 to 6 minutes, or until an instant-read thermometer inserted into the center reads 160°F. Remove from the pan and place on a plate to rest for 5 minutes. The turkey burgers’ internal temperature will continue to rise, but they will remain juicy.

4. 4

   Finish and serve. Set each turkey burger on a bun bottom and top with the tzatziki, sliced tomatoes, cucumber, red onion, and 1 to 2 teaspoons of the Zeytoon Parvardeh. Cover with the top bun half and serve