Low fat Greek turkey burgers
I can’t eat burgers because they’re too high in fat, so I found this recipe online and modified to use 99% lean turkey instead of 93%. Coating the patty with dried sumac forms a bit of a crust and enhances the flavor without drying it.
I also used sumac in the tzatziki recipe, but you can use lemon juice to taste instead.
Low fat Greek turkey burgers
I can’t eat burgers because they’re too high in fat, so I found this recipe online and modified to use 99% lean turkey instead of 93%. Coating the patty with dried sumac forms a bit of a crust and enhances the flavor without drying it.
I also used sumac in the tzatziki recipe, but you can use lemon juice to taste instead.
Cooking Instructions
- 1
Preheat oven to 425 F.
- 2
Combine turkey, spices (except sumac), and olive oil in a bowl and mix (easiest to do with your hands).
- 3
Form a log and divide it in half. Divide each half in half again to make 4 equal portions, or divide them in three parts to make 6 equal portions for a lighter portion size. At this point you can freeze the balls for later use.
- 4
For each burger, press flat to form a patty. Coat each side with 1/2 teaspoon sumac. Set on silicone baking mat.
- 5
Bake in oven for 20 minutes. Flip burgers and bake an additional 5 minutes. If you want to toast the hamburger buns, place in oven last 5 minutes if frozen or last 2 minutes if not frozen.
- 6
Peel and grate half a cucumber, omitting the seeds. Squeeze the water out of the grated cucumber.
- 7
Mix grated cucumber with yoghurt, salt, mint, and sumac or lemon juice.
- 8
Top bun with tzatziki and burger, add lettuce to burger, enjoy :)
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