Mediterranean Turkey Burgers

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  Greek Yogurt (2%)(120g)

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

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  Lemon Juice, Fresh(8g)
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  1/8 tsp garlic powder ($0.02)
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  1/8 tsp dried dill ($0.02)
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  1/8 tsp salt ($0.02)
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  Ground Turkey, 99% Lean(539g)
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  Tomatoes, Sun-Dried, Packed In Oil(60g)
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  Yellow Onion(60g)
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  Spinach(57g)
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  Cheese, Feta, Crumbled(60g)
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  Oregano, Dried(5g)
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  Garlic powder(1g)
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  1/4 tsp salt ($0.02)
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  Vegetable oil(15g)
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  Bread, Hamburger Bun, White
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  Cucumber

Instructions

1. 1Stir together the Greek yogurt, lemon juice, garlic powder, and oregano in a small bowl until smooth. Refrigerate until ready to serve.
2. 2Finely chop the sun-dried tomatoes, mince the onion, crumble the feta, and squeeze all moisture from the spinach until dry.
3. 3Combine the ground turkey, sun-dried tomatoes, onion, feta, spinach, oregano, garlic powder, and a pinch of 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. Once 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.
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 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 and additional onion as desired.