Greek Turkey Smash Burgers

Juicy, herbed turkey burgers meet Mediterranean flavor in this Greek Turkey Smash Burger recipe. Each burger is smashed on a hot griddle for crispy edges, then layered with grilled vegetables, creamy tzatziki, and fresh greens on toasted sourdough. A fresh, healthy, and delicious option for your next cookout or weeknight dinner.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

Burgers

1 pound fresh 93% -lean ground turkey

2 teaspoons all-purpose Greek seasoning

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Tzatziki sauce

½ cup coarsely shredded cucumber

½ teaspoon kosher salt

1 cup plain nonfat Greek yogurt

1 tablespoon finely chopped fresh oregano

1 tablespoon finely chopped fresh mint

1 tablespoon fresh squeezed lemon juice

1 tablespoon extra-virgin olive oil

2 cloves garlic, grated

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Sandwiches

1 medium red bell pepper, seeded and cut into 1-inch wedges

1 medium yellow summer squash, cut into ¼-inch slices

1 medium zucchini, cut into ¼-inch slices

1 small red onion, cut into ¼-inch slices

4 tablespoons olive oil, divided

¼ teaspoon kosher salt

8 (½-inch-thick) smaller-diameter slices Sourdough Bread

½ cup baby arugula

8 butterhead lettuce leaves

Directions

For burgers, in a large bowl, combine ground turkey and Greek seasoning; do not overmix. Shape mixture into 4 meatballs. Cover with plastic wrap and refrigerate for 30 minutes.
For tzatziki sauce, place coarsely shredded cucumber in a fine-mesh sieve set over a medium bowl. Sprinkle with salt; lightly toss to combine. Let stand for 10 minutes. Using the back of a spoon, gently press cucumber to remove excess liquid.
In a medium bowl, stir together strained cucumber, yogurt, oregano, mint, lemon juice, olive oil and garlic; refrigerate until serving.
For sandwiches, preheat grill for direct grilling over high heat (400°F). Place a large cast-iron griddle on one side of grill grate to preheat.
In a large bowl, toss together bell pepper, yellow squash, zucchini, onion, 1 tablespoon olive oil and salt. Transfer vegetable mixture to a grill basket. Grill on other side of grill grate for 7 to 10 minutes or until fork-tender and lightly charred. Transfer to bowl; let cool.
Remove meatballs from refrigerator. Grease hot griddle with 1 tablespoon olive oil; place meatballs 1 inch apart on griddle. Sear bottoms for 30 seconds. Using a large wide metal spatula, smash burgers to ¼-inch thickness. Grill for 8 to 10 minutes or until burgers reach 160°F, turning halfway through.
Meanwhile, brush both sides of each bread slice some of the with remaining 2 tablespoons olive oil. Place on grill grate and grill until both sides are lightly toasted.
To assemble, spread one side of each of the toasted bread slices with about 2 tablespoons tzatziki sauce; top with a turkey burger, grilled vegetables, arugula and butterhead lettuce. Top with a remaining toasted bread slice. Refrigerate remaining tzatziki for another use.