Greek Turkey Burgers with Feta Sauce:

I’m not really a big fan of those cooking shows that celebrate how much food you can stack on a plate, let alone can consume in one sitting. For me, eating light is about proportion, which then lends way for indulgences into evil ingredients which are far more pleasing. Needless to say, I did not achieve this here, and was left dazed at the very contradiction. This dish was inspired by the Greek theme we had in last night’s Souvlaki, and we decided to lean on the more healthy side with ground turkey. Turkey has less fat than beef, and as so, turkey burgers are less likely to shrink in size compared to beef burgers whose fat will melt away on a hot grill. The sautéed onions and mushrooms in these burgers added earthy flavors along with the oregano and touch of hot pepper flakes. But the feta sauce added the rich creaminess, and the poppy seed slaw was equally delicious. Aside from the unintentional sheer girth of this particular burger, it was impossible to put down after first bite, and I felt as if I was the star of a new cooking channel show on how fast you can devour a burger. With a messy face and gooey hands and no napkin in site, I grin with satisfaction while chuckling in bewilderment.

SECRET INGREDIENT:  Feta

TIP: Proportion of patty size to bun size is important, as clearly evidenced here.

Greek Turkey Burgers with Feta Sauce

• Olive oil (2 Tbsp)
• Onion (1/2 cup, chopped)
• Crimini mushrooms (1 ½ cup, chopped)
• Fresh thyme (1/2 tsp)
• Red pepper flakes (1/4 tsp)
• Garlic (2 cloves, minced)
• Dried oregano (1/2 tsp)
• Ground Turkey (1 lb)
• Fresh Lemon juice (3 Tbsp)
• Parsley (1 cup, chopped)
• Salt and fresh black pepper

1. In a large skillet, sauté onions, garlic, mushrooms, thyme, red pepper flakes, oregano, until onions are caramelized and mushrooms have absorbed their liquids and are beginning to brown. Remove from heat to cool and season with salt and pepper.
2. In a large bowl, add sautéed ingredients and mix with the ground turkey, lemon juice, and parsley, and season generously with salt and pepper. Mix together gently, but do not overwork mixture.
3. Form mixture into patties and place on sheet pan and refrigerate.
4. Preheat grill to high.
5. Grill burgers until crisp on each side, adding olive oil to each side. Top with cheese while on grill, then remove from heat and let rest. Toast buns on grill.
6. Assemble burgers with layer of sauce, then burger, and top with chard and fresh tomato. Serve with fresh poppy seed slaw (see below).

For Feta Sauce

• Plain yogurt (1/2 cup)
• Sour cream (1/4 cup)
• Garlic (2 cloves, minced)
• Rice wine vinegar (1 Tbsp)
• Lemon juice (2 Tbsp)
• Extra virgin olive oil (1 Tbsp)
• Fresh Dill (2 Tbsp, chopped)
• Cucumber (1/4 cup, peeled, seeded, and diced)
• Feta (1/3 cup, crumbled)

For Poppy Seed Slaw

• Red cabbage (1 ½ cups, shredded)
• Carrot (1, peeled, grated)
• Scallions (3, chopped)
• Parsley (1/4, chopped)
• Salt & fresh black pepper
• Dijon mustard (1 Tbsp)
• Mayonnaise (3 Tbsp)
• Honey (1 tsp)
• Lemon juice (1 Tbsp)
• Pinot Grigio vinegar (2 tsp)
• Coriander (1/2 tsp)
• Poppy seeds (1 tsp)

For Assembly

• Fresh whole wheat buns
• Swiss Chard leaves
• Tomato (thick slices)
• Swiss cheese (slices)