Greek Turkey Burgers with Tapenade and Mint Yogurt

Hey Readers!  Sorry it's been a little while since I've posted a recipe.  Now that school is back in session, I don't have as much time as I used to over the summer.  I usually leave for work around 9am, and don't get home until 8pm, so there isn't a lot of time for me to whip up weeknight meals.  Bucky usually practices until 8:30, and I don't see the point of eating at 9/9:30 at night.  But, hey!  That's what weekends are for, right?  Well, that and vodka.

Last night, I stopped at the store on the way home to pick up some Fish Oil for my poor itchy, scratchy, allergy-ridden pup.  I decided to pick up some ingredients for a good sandwich or burger.  I've been on this "365 sandwiches"-kick lately, trying to create a one-sandwich-a-day-for-a-year kinda thing.  Whether it be a cookbook or a section for my blog, I've been creating sandwiches a lot lately.  Last night, I decided on a Greek Turkey Burger, stuffed with all the great flavors of the Mediterranean.  Some of my favorite flavors, I should say.  Read on!

What You'll Need:

Turkey Burger Patties
3 pounds ground turkey
8 oz. crumbled Feta
3.5 oz. roasted red peppers, chopped
1/2 tbsp. fresh parsley, finely chopped
1/2 tbsp. fresh mint leaves, finely chopped
1 tbsp. onion powder
1/2 tbsp. dried oregano
1 egg
1 cup breadcrumbs
Salt and Pepper
2 tbsp. vegetable oil

Tapenade
1/4-cup, pitted Kalamata olives
1/4-cup, pitted Spanish green olives with pimento
1/4-cup, roasted red peppers
1 tbsp. minced garlic

Mint-Yogurt Sauce
6 oz. plain Greek yogurt
1/2 tsp. fresh parsley, chopped
1 tsp. fresh mint leaves, chopped 
1 tbsp. red wine vinegar
Salt and Pepper
1 tbsp. extra virgin olive oil


What To Do:

1.   In a large bowl, mix all of the ingredients for the patties together (except the oil, which is to be used for pan-searing later).  Be sure to incorporate well, especially the egg and the breadcrumb.  Cover with plastic wrap and refrigerate.

2.  In a food processor, pulse all of the ingredients for the tapenade.  Process until all ingredients are the same size -- a very small mince is good.  Set aside.

3.  Again, in a food processor, blend together the yogurt, mint, parsley, vinegar, salt and pepper.  While blending, stream in your olive oil until incorporated.  Refrigerate until needed.

4.  Now that all of your components are made, start making your turkey patties.  Your ground turkey mixture should make about 12 burgers.  When you have shaped and formed all of your patties, sprinkle with salt and pepper to achieve a good crust.  Coat your pan with the 2 tbsp. of vegetable oil and let it get hot.  Sear both sides of your turkey patty, about 8 minutes on each side, depending on thickness.  When complete, transfer all patties to a 350-degree oven for about 25 minutes, until the middle of your burgers are no longer pink.

5.  Toast 12 hamburger buns.  Coat each half of the bun with the mint-yogurt sauce.  Top with a turkey patty, and finish with the olive tapenade.  The best part will be when the juices from the tapenade run together with the yogurt sauce... ENJOY!






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