Mediterranean Turkey Burgers

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  0.5 cup Greek Yogurt (2%)

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

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  0.5 tbsp Lemon Juice, Fresh
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  0.1 tsp 1/8 tsp garlic powder ($0.02)
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  0.1 tsp 1/8 tsp dried dill ($0.02)
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  0.1 tsp 1/8 tsp salt ($0.02)
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  19 oz Ground Turkey, 99% Lean
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  0.3 cup Tomatoes, Sun-Dried, Packed In Oil
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  0.3 cup Yellow Onion
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  2 oz Spinach, Frozen, Chopped
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  0.3 cup Cheese, Feta, Crumbled
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  1 tsp Oregano, Dried
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  0.3 tsp Garlic powder
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  0.3 tsp 1/4 tsp salt ($0.02)
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  1 tbsp Vegetable oil
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  5 Bread, Hamburger Bun, White(215g)
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  1 Cucumber(101g)

Instructions

1. 1Stir together the Greek yogurt, lemon juice, garlic powder, and dill in a small bowl until smooth. Refrigerate until ready to serve.
2. 2Finely chop the sun-dried tomatoes, mince the onion, and squeeze all moisture from the spinach until completely dry.
3. 3Combine the ground turkey, sun-dried tomatoes, minced onion, feta, spinach, oregano, garlic powder, and salt in a large bowl. Mix until evenly combined, then divide into 5 equal portions and shape each into a patty slightly wider and flatter than a traditional burger (they will shrink as they cook).
4. 4Heat half the vegetable oil in a large skillet over medium-high heat until shimmering. Add 3 burger patties and cook 5–7 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F with a meat thermometer.
5. 5Transfer the cooked burgers to a plate. Add the remaining vegetable oil to the skillet and repeat with the remaining 2 patties, cooking 5–7 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F.
6. 6Divide the cooked burgers evenly into 5 airtight containers while still warm. Store the lemon yogurt sauce, hamburger buns, and cucumber slices separately in sealed containers.
7. 7To serve, spread the lemon yogurt sauce on a bun, add a burger patty, and top with sliced cucumber as desired.