Suitable both as a family-style dinner and as a meal prep idea, these Greek-inspired Turkey Burgers simply burst with flavour. Plus, the lemony garlic wedges are an all-time winner in my book.
The other week, some warm, sunny weather finally hit the UK and it was the best mood booster I could have hoped for. After weeks of gloomy, cold weather, the sudden warmth and sun really made me feel like Spring was upon us, and suddenly, I was craving all my holiday-vibes food. This is what inspired me to make these turkey burgers, which I have been a staple around here for ages, and yet I had always completely forgotten to share them on the blog. So now, it's finally time to rectify that.
These burgers might be some of my favourites ever. I love using ground turkey (though you can also definitely use ground chicken if you prefer), as it is so versatile and lends itself to other flavours particularly well. They are super easy to make and they keep well in the fridge for up to 4 days, making them an ideal meal-prep option. But most importantly, they BURST with flavour - I am talking feta, Kalamata olives, red onion, lemon and garlic. And, even though these would already be amazing on their own, I have paired them with the most delicious lemony, garlicky wedges. You'll feel like you are on holiday somewhere in Greece in no time (and boy don't we all need a bit of that right now?).
Here are the key steps to make these amazing Greek-style Turkey Burgers:
Marinate your potatoes: though half an hour will already be enough to infuse some of the flavours of the marinade, two hours or more are best. Sometimes, I will marinate them overnight for a killer flavour, but do whatever you can. The marinade is made of plenty of lemon juice, olive oil, garlic, yellow mustard and herbs.
When you are ready to cook, transfer the potatoes in the oven: at 180C for about 40-45 minutes (depending on the size of your wedges). Flip them after about 30 mins.
Make your turkey patties: combine together the ground turkey, lemon zest, Kalamata olives, feta, red onions, garlic powder, herbs, breadcrumbs and egg.
You can either bake your patties: always at 180C for 25-28 minutes.
Or you can fry them in a pan: depending on how thick your patties are,cooking times may vary. I normally fry them on a medium heat 4 minutes per side and then increase the heat and cook them another 2 mins per side, to char them a little.
Assembly time: I normally toast a burger bun, add some lettuce at the bottom, the burger patty, layer some mayo and add two slices of a roasted bell pepper from a jar. But you can also add avocado and/or cucumber slices, and substitute the simple mayo layer with some of my cheat garlic aioli.
Some extra tips to consider:
Marinate the potatoes: seriously, I cannot emphasise this enough. The longer your wedges will marinate, the better they will taste. And these are really worth the wait. When I plan ahead, I make these the night before, or first thing in the morning, and then I just leave them to marinate in the fridge until I am ready to start cooking them. It makes all the difference.
Don't be scared to make it your own: you can add and sobstitute so many things in these patties. Possible add-ons just off the top of my head can be sun-dried tomatoes, roasted bell peppers from a jar, fresh chilli, dill or jarred artichokes hearts. Instead of the mayo, you could try aioli or a cooling tzatziki. The options are seriously endless.
Make a big batch as a meal prep idea: I love making a full batch of these (this recipe makes 4 large or 6 smaller burgers) and store them in an air-tight container in the fridge to have throughout the week. They are perfect with a side of salad, sweet potato fries or, of course, a double-batch of the lemony, garlicky potatoes!
Ingredients:
Makes 4-6 burgers
For the burgers:
500 gr turkey mince (or ground chicken if you prefer)
1 medium-sized egg
5 tbsp breadcrumbs
75 gr feta, crumbled
12-15 Kalamata olives, finely chopped (you can substitute them with black olives)
1 small red onion
zest of a lemon (optional)
1 heaped tsp oregano
1 1/2 tsp garlic powder
salt and pepper to taste
For the baked fries:
3 medium-sized baking potatoes
4 garlic cloves, minced
2 tsp yellow mustard
the juice of 2 medium-sized lemons (or 3 small ones)
4 tbsp olive oil
1 heaped tsp oregano
salt and pepper to taste
Add-ons:
Burger buns
roasted red bell peppers
lettuce
mayo
Method:
First, marinate your potatoes: cut them into thin wedges (normally, if I get a thick wedge I just cut it in half vertically). Transfer them to a baking dish and add the lemon juice, minced garlic, yellow mustard, olive oil, oregano and salt and pepper to taste. Transfer to the firdge and marinade from a very minimum of half an hour to overnight (2-6 hours works great).
When you are ready to start cooking, preheat the oven to 180C. Transfer the potatoes to the oven and bake for about 45 mins (though it depends on the thickness of your wedges and the type of potatoes you are using. Flipping them after 30 mins.
In a large bowl, mix together the turkey mince, finely chopped red onion, crumbled feta, sliced olives, lemon zest, oregano, garlic powder, breadcrumbs, egg and salt and pepper. Mix until everything is well incorporated and you have a firm mixture (you can always add a little more breadcrumbs).
You can then either cook the burgers on a hot pan for 4-6 mins per side (depending on the thickness of your burgers - I normally cook them for about 4 mins er side on a medium heat, then increase the heat and cook for another 2 mins oer side to char them). Or you can bake them along with the potatoes for 25-28 mins.
Once everything is ready, toast your buns on a pan and add you extras, such as lettuce, roasted bell peppers, mayo or whatever condiment you prefer, and your patties. Serve with the lemony garlicky potatoes on the side.
You can store the patties separate from the buns in the fridge for up to 4 days.
Enjoy!
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