Open-Faced Summer Turkey Burgers
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
Optional for Garnish
- cucumber ribbons
- red onion
- fresh basil
- mint
- diced tomatoes
Instructions
- 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.
Nutrition
Calories: 510kcalCarbohydrates: 28gProtein: 42gFat: 25gSodium: 701mg
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