Name: Open-Faced Summer Turkey Burgers
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Ingredients: 454 g turkey (minced); 1 egg (beaten); ½ cup cucumbers (grated); 2 cloves garlic (minced); 1 tbsp honey; 1 tbsp mint (chopped); ¼ tsp dill; ¼ tsp mustard seeds (ground); 2 shallot (chopped); 1 cup yogurt; ½ tbsp lemon zest; salt and pepper; ½ cup crumbed feta cheese; 4 pieces naan bread (small); 1 tbsp olive oil; 2 cups fresh greens; cucumber ribbons; red onion; fresh basil; mint; diced tomatoes

Using a cheese grater, grate 1/2 cup of cucumber. Either using your hands, a sieve of fine mesh produce bag, squeeze out as much of the liquid as possible. Set aside.

In a large bowl; add the minced turkey, egg, minced garlic, honey, mint, dill, ground mustard seeds, 1/2 of one shallot and 1/4 cup of the grated cucumber. Reserve the remainder of the shallot and cucumber for later.

Mix all the ingredients well until completely incorporated.

Shape into 4 patties, put on a plate and refrigerate for up to 30 minutes. This will make them so much easier to handle and stay formed when cooking.

In the meantime; in a small bowl stir together the yogurt, lemon zest and remainder of the grated cucumber. Set aide.

Remove patties from the fridge and place on a grill heated to medium high. Cook each side for 5-6 minutes.

During the last minute of cooking, add the Naan bread to the grill.

Remove patties and Naan from the grill. When ready to assemble, spread the yogurt mixture on each piece of bread, then top with a turkey patty.

Garnish with some crumbled feta, remaining chopped shallots, a handful of greens and top off with a drizzle of olive oil and an extra dollop of yogurt sauce.