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Greek Turkey Burgers with Tzatziki Sauce

11 Ratings

9 Comments

Greek Turkey Burgers with Tzatziki Sauce

Prep 20 min
Total 20 min
Servings 4

Need a new burger? Add feta and dill and top with a deliciously creamy cucumber and Greek yogurt sauce. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 17, 2013

Ingredients

Tzatziki Sauce

container (6 oz) Greek Fat Free plain yogurt

1/4

cup chopped cucumber

tablespoons chopped red onion

tablespoon chopped fresh or 1 teaspoon dried dill weed

teaspoons fresh lemon juice

Burgers

lb lean ground turkey

cup crumbled feta cheese (4 oz)

1/3

cup chopped red onion

tablespoon chopped fresh or 1 teaspoon dried dill weed

1/2

teaspoon salt

1/4

teaspoon pepper

clove garlic, finely chopped

whole wheat burger buns, split

medium tomato, thinly sliced

Steps

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1

In small bowl, mix 1/2 cup of the yogurt and remaining sauce ingredients; refrigerate until serving.
2

Heat gas or charcoal grill. In medium bowl, mix all burger ingredients and remaining yogurt. Shape mixture into 4 patties, about 1/2 inch thick.
3

Place patties on grill over medium heat. Cover grill; cook 8 to10 minutes, turning after 5 minutes, until meat thermometer inserted in center of patties reads 160°F. Place burgers on buns; top with tomato slices and sauce.

Expert Tips

Broil patties with tops about 6 inches from heat 4 minutes; turn patties. Cook 6 to 8 minutes longer or until meat thermometer inserted in center of patties reads 160°F.
Finely shredded Monterey Jack cheese can be substituted for the feta cheese.

Nutrition Information

Nutrition Facts

Serving Size: 1 Sandwich

Calories: 400
Calories from Fat: 170

% Daily Value

Total Fat: 19g; 29%
Saturated Fat 8g 38% Trans Fat 1g
Cholesterol: 100mg; 34%
Sodium: 870mg; 36%
Potassium: 490mg; 14%
Total Carbohydrate: 22g; 7%
Dietary Fiber 3g 13% Sugars 9g
Protein: 35g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 6%; 6%
Calcium: 30%; 30%
Iron: 15%; 15%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;