Greek-Style Burgers with Tzatziki
Serving Size / Yield
- 1 pint sour cream or Greek-style super thick yogurt
- 1 English cucumber, peeled, grated on a box grater and squeezed to remove as much water as possible (see note)
- 3 garlic cloves, mashed to a paste
- 1/2 cup olive oil
- 1 Tbs. red wine vinegar
- 1 Tbs. minced fresh dill or 1 tsp. dried dill salt
- 1 lb. ground turkey
- 1 C. crumbled feta cheese
- 1/2 C. olives, chopped (I usually use chopped salad olives)
- 1 tsp. dried oregano
- 1 tsp. Italian seasoning
- 1 tsp. dried parsley
- 1 tsp. dried basil (optional)
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
- Ground black pepper, to taste
- 4 onion hamburger buns
To make the tzatziki, just mix everything up together until it is all blended and the oil has emulsified into the yogurt/sour cream and put in a sealable Tupperware bowl. Chill in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
For the burgers, combine all the ingredients in a large bowl. Form into 4 patties, then grill.
Note: These are the long, thin, almost seedless kind. If I have time, I often lightly salt the grated cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates even more water.