Mediterranean Turkey Burger

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  Greek Yogurt, Plain, Whole Milk(240g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Cucumber
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  Dill, Fresh(15g)
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  Za'atar seasoning blend(10g)
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  Garlic
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  ½ Teaspoon Sea Salt, Plus More To Taste
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  ¼ teaspoon freshly cracked black pepper
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  Ground Turkey, 99% Lean(907g)
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  Oregano, Dried(10g)
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  Garlic(240g)
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  Yellow Onion
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  Parsley, Fresh(60g)
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  Cumin, Ground(5g)
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  1 teaspoon freshly cracked black pepper
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  2 teaspoons sea salt
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Bread, French Or Hoagie Roll
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  Tzatziki Sauce, Prepared(360g)
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  Tomato
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  Lettuce, Romaine
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  Cheese, Feta, Crumbled(113g)

Instructions

1. 1Prepare the tzatziki sauce: In a small bowl, combine the Greek yogurt, cucumber, dill, fresh garlic, salt, and pepper. Stir until smooth. Cover and refrigerate while you prepare the remaining components.
2. 2Combine the ground turkey mixture: In a large bowl, mix together the ground turkey, oregano, dried garlic, onion, parsley, ground cumin, salt, and pepper until fully combined. Divide the mixture into 6 evenly sized patties, each slightly larger than the bread you're using.
3. 3Heat the olive oil in a large cast iron skillet over medium-high heat for 1–2 minutes until shimmering. Season the outside of each patty with salt and pepper.
4. 4Cook the patties for 4–5 minutes on the first side until golden brown and the edges appear cooked. Flip and cook for 4–5 minutes on the second side until the internal temperature reaches 165°F when measured with a meat thermometer.
5. 5While the patties cook, lightly toast the bread in a dry skillet or toaster over medium heat for 1–2 minutes until lightly golden.
6. 6Assemble each burger: Spread tzatziki sauce on the bottom bun, top with one cooked patty, add tomato slices and romaine lettuce, add another layer of tzatziki sauce, then sprinkle with crumbled feta cheese. Cap with the top bun.
7. 7Divide the assembled burgers evenly into 6 airtight containers while still warm. Store in the refrigerator for up to 3 days.