CHICAGO (FOX 32 News) -
Mini Turkey Burgers with Cucumber Dill Sauce
Entertaining for the holiday weekend? Downsize your burgers! Smaller portions are easier to handle at an outdoor party, keep calories in check, and cook up fast on the grill so the cook can join the party sooner. These are a tasty addition to your menu and the cucumber dill sauce is easy to make and packs on the flavor.
Active Time: 45 minutes
Total Time: 45 minutes
Amount: 6 servings
Ingredients:
½ cup plain Greek yogurt, divided
3 tablespoons sour cream
¼ cup finely diced, peeled and seeded cucumbers
½ cup crumbled reduced fat feta cheese
3 teaspoons chopped wild harvest® Organic Fresh Dill, divided
1½ teaspoons minced garlic, divided
2 pounds lean ground turkey
½ cup finely minced fresh mushrooms
½ cup finely chopped wild harvest Organic Spinach Leaves
1 wild harvest Organic Large Brown Egg
¼ teaspoon wild harvest Organic Cayenne Pepper
12 silver dollar buns, sliced, toasted
- lettuce, tomato slices, onions
Directions:
1. In medium bowl, combine 6 tablespoons yogurt, sour cream, cucumbers, 2 tablespoons feta, 1 teaspoon dill, and ½ teaspoon garlic; salt and pepper to taste. Set aside.
2. In large bowl, combine ground turkey, mushrooms, spinach, egg, remaining 2 tablespoons yogurt, 6 tablespoons feta, 2 teaspoons dill and 1 teaspoon garlic; salt and pepper to taste. Gently mix until just combined. Form into 12 patties.
3. Spray a large skillet with cooking spray. Place over medium-high heat; when hot add patties, in batches if needed. Cook, turning once, until internal temperature reaches 170°F on an instant read thermometer (about 8 minutes).
4. Spread buns with Cucumber Dill Sauce. Top with lettuce, tomatoes, onions and turkey burgers.
