Michael Psilakis's Greek Tzatziki Turkey Burgers
The NYC chef shares a light, Greek-inspired turkey burger
This recipe from the chef’s cookbook Live to Eat: Cooking the Mediterranean Way “is so easy and fast, you won’t be away from your guests too long.”
Michael Psilakis’s Greek Tzatziki Turkey Burgers
¼ cup white vinegar
2 garlic cloves
2 cups plain Greek yogurt
½ large English cucumber, peeled and halved lengthwise, seeded, cut in ¼-in. pieces
1½ tbsp. chopped fresh dill
2¼ tsp. kosher salt, divided
1 tsp. black pepper, divided
2 tbsp. extra-virgin olive oil, divided
¼ cup whole milk
2 whole-wheat bread slices, crusts removed
1 lb. ground turkey
4 whole-wheat English muffins, split and toasted
1 tbsp. fresh lemon juice
8 (¼-in.-thick) beefsteak tomato slices
8 thinly sliced red onion rings
½ cup packed arugula
3 tbsp. chopped mixed fresh herbs (such as dill, parsley and mint)
1. Process vinegar and garlic in a blender until smooth, about 1 minute. Transfer to a bowl. Add yogurt; gently whisk until fully incorporated. Fold in cucumber, dill, 1 teaspoon salt and ¼ teaspoon pepper. Set aside.
2. Line a small tray with parchment paper, and rub parchment with 1 tablespoon oil. Combine milk and water in a large shallow bowl. Add whole-wheat bread slices, and press to submerge. Let stand 30 seconds. Remove bread from milk mixture; discard liquid. Squeeze excess liquid from bread, and tear bread into small pieces. Combine torn bread and turkey in a medium bowl. Using your hands, gently mix just until combined. (Do not overmix.) Shape mixture into 4 patties (about ½-inch-thick). Place patties on prepared tray, and rub with remaining 1 tablespoon oil.
3. Preheat grill to medium-high (about 450°). Sprinkle patties evenly with 1 teaspoon salt and ½ teaspoon pepper. Grill just until burgers are cooked through, 3 to 4 minutes per side.
4. Spread 1 tablespoon of the cucumber-yogurt mixture on each cut side of English muffins. Top each bottom half with 1 patty. Top patties with lemon juice, tomato slices, red onion, arugula, mixed herbs and remaining ¼ teaspoon each salt and pepper. Cover with top halves of muffins. Reserve remaining cucumber-yogurt mixture for another use.
Active time: 25 minutes
Total time: 25 minutes
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