Greek burgers– new take on a summer classic!

Fall in love with a burger all over again.  Here’s my recipe for Greek turkey burgers using refrigerated Pillsbury French bread dough–

Greek burger

Ingredients

1 can (11 oz) Pillsbury™ refrigerated crusty French loaf

8 oz fat-free plain Greek yogurt or regular yogurt (3/4 cup)

1/4 cup finely diced peeled cucumber

1/4 teaspoon dill weed

1/4 teaspoon lemon juice

Dash salt

Dash black pepper

1 lb lean ground turkey

2 small cloves garlic, finely chopped

1/4 cup finely diced red onion

1/4 cup finely chopped fresh Italian (flat-leaf) parsley

1 teaspoon seasoned salt

1 teaspoon cracked black pepper

1/4 teaspoon salt

1 tablespoon Olive Oil or Pure Olive Oil

1 block (6 oz) reduced-fat feta cheese, cut into 6 (2×1 1/2×1/2-inch thick) pieces

6 lettuce leaves

Steps

  • 1 of 5Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut loaf of dough crosswise into 6 pieces to make buns. Place buns, seam sides down and 2 inches apart, on cookie sheet. Cut 2 (1/2-inch-deep) slashes in top of each bun. Bake 19 to 22 minutes or until golden brown.
  • 1 of 5Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut loaf of dough crosswise into 6 pieces to make buns. Place buns, seam sides down and 2 inches apart, on cookie sheet. Cut 2 (1/2-inch-deep) slashes in top of each bun. Bake 19 to 22 minutes or until golden brown.
  • 1 of 5Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut loaf of dough crosswise into 6 pieces to make buns. Place buns, seam sides down and 2 inches apart, on cookie sheet. Cut 2 (1/2-inch-deep) slashes in top of each bun. Bake 19 to 22 minutes or until golden brown.
  • 2 of 5Meanwhile, in small bowl, mix yogurt, cucumber, dill weed, lemon juice and dash of salt and pepper; refrigerate.
  • 3 of 5In medium bowl, mix turkey, garlic, onion, parsley, seasoned salt, 1 teaspoon pepper, 1/4 teaspoon salt and 1 teaspoon of the oil. Shape mixture into 12 patties, about 3 inches in diameter. Place one piece of cheese on each of 6 patties; top with remaining patties. Pinch edges to seal well.
  • 4 of 5In 12-inch nonstick skillet, heat remaining 2 teaspoons oil over medium heat. Add patties; cook 5 minutes on each side. Increase heat to medium-high; cook 3 minutes each side or until burgers have dark brown, caramelized appearance and thermometer inserted in center of turkey (not cheese) reads 165°F.
  • 5 of 5Cut buns horizontally in half. Place 1 tablespoon yogurt sauce on bottom of each bun; top with lettuce leaf, burger and top of bun. Secure each sandwich with toothpick; serve with remaining sauce. If desired, serve with frozen green beans & almonds.
  • Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut loaf of dough crosswise into 6 pieces to make buns. Place buns, seam sides down and 2 inches apart, on cookie sheet. Cut 2 (1/2-inch-deep) slashes in top of each bun. Bake 19 to 22 minutes or until golden brown.
  • Meanwhile, in small bowl, mix yogurt, cucumber, dill weed, lemon juice and dash of salt and pepper; refrigerate.
  • In medium bowl, mix turkey, garlic, onion, parsley, seasoned salt, 1 teaspoon pepper, 1/4 teaspoon salt and 1 teaspoon of the oil. Shape mixture into 12 patties, about 3 inches in diameter. Place one piece of cheese on each of 6 patties; top with remaining patties. Pinch edges to seal well.
  • In 12-inch nonstick skillet, heat remaining 2 teaspoons oil over medium heat. Add patties; cook 5 minutes on each side. Increase heat to medium-high; cook 3 minutes each side or until burgers have dark brown, caramelized appearance and thermometer inserted in center of turkey (not cheese) reads 165°F.
  • Cut buns horizontally in half. Place 1 tablespoon yogurt sauce on bottom of each bun; top with lettuce leaf, burger and top of bun. Secure each sandwich with toothpick; serve with remaining sauce. If desired, serve with frozen green beans & almonds.
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