This Greek Turkey Burger Recipe is an oldie but a goodie, because it’s been re-made without any artificial ingredients.
For quite some time, this recipe has been a family favorite. Even when my kids were little, they loved the flavors and gobbled up as much as they could. The recipe originally came from a cookbook you may already have on your shelf.
Unfortunately, the recipe calls for an envelope of Italian salad dressing mix, and I could not find any at the store that did not have some kind of mystery ingredient. I’ve learned that even “Natural Flavoring” is not something I want in my food, because that often indicates MSG.
If you’re wondering why MSG isn’t good for you, I’d encourage you to study up on it more. One simple way is to watch this video, by Russell Blaylock, M.D. The information is easy to understand, even for non-scientific types (like myself). It’s long, so I’d recommend putting it on while you’re doing busy work around the house. There are a few parts when you’ll want to look at the screen to see the charts he’s sharing, but for the most part, you can just listen.
Curious to read further? I’ve added his book to my “wish list” on Amazon. You can find the book here.
Now back to the turkey burger recipe. It’s a little more complicated than in the cookbook, but it’s worth it, because it actually tastes much better when you make it this way. It’s a multi-step process, as outlined here:
Step 1: Preparing the seasonings:
1 Tbsp onion powder
1 Tbsp garlic powder
2 Tbsp dried oregano
1/2 tsp pepper
1/4 tsp dried thyme
1 tsp dried basil
1 Tbsp dried parsley
1/4 tsp celery salt
a few quick dashes of pure stevia powder
1 tsp sea salt
In a small bowl, mix all of the seasonings together. Set aside 1/3 cup for the burgers and use the remaining seasons in the Greek Salsa.
Step 2: Make the Greek Salsa
2 Tbsp white wine vinegar
2 Tsp extra light olive oil
Seasonings mix (all except the 1/3 cup set aside for the burgers)
1 medium tomato, chopped
1 medium cucumber, peeled & chopped
1 small can chopped black olives (or use a larger can if you love olives)
In a small bowl, mix the oil, vinegar and seasonings together.
In a medium bowl, mix the tomatoes, cucumbers and olives. Pour in the dressing and mix well. Set aside.
Step 3: Prepare the Burgers
2 slices of sourdough bread, dried and crumbled (roughly 1/3 cup breadcrumbs) –
~ Look for sourdough bread that has just the basic, real food ingredients. You can even make your own: here’s a delicious looking recipe!
1/3 cup onion, chopped finely
1 egg white, slightly beaten
1 Tbsp milk
1/3 cup seasoning mix
1 lb ground turkey
Crumbled Feta Cheese
Mix all the burger ingredients (except for the Feta cheese) together and form into 4-6 patties, depending on your preferences. Cook them up, either on the grill or stove and make sure the turkey is cooked completely. According to Consumer Reports, turkey burgers should be cooked to at least 165° F. A simple meat thermometer like this one should do the trick to make sure the meat is adequately cooked.
To serve the Greek Turkey Burgers, I like to put the burger on a bed of lettuce and add sliced tomatoes and onions in addition to the Greek Salsa. Add the crumbled Feta on top.
I also serve my family pita bread on the side (as shown in the picture), but I don’t think it adds anything to the meal. The burgers with the Greek salsa and Feta cheese are so flavorful, you don’t need the added bread. And that’s saying a LOT, because I love bread! But if you must add bread, like the sourdough, look for a good quality pita bread, or make some from scratch.