Greek Turkey Burgers

June 16, 2017


Makes 4 

A generous tablespoon of garlic puree not only helps bind the ground turkey mixture but is critical for adding moisture and a wonderful layer of flavor to the patties. 

Extra-virgin olive oil, for rubbing 
1/4 cup milk 
2 slices whole wheat bread, crusts removed 
1 pound ground turkey 
1 heaping tablespoon Garlic Puree 
Kosher salt 
Fresh ground black pepper 
1/4 cup Cucumber Yogurt Dip 
4 whole wheat English  muffins, split and toasted 
1/2  lemon 
8 ( 1/4-inch-thick) slices beefsteak  tomato 
8 thin-sliced red onion rings 
1/2  cup  packed arugula 
3 tablespoons loosely packed chopped mixed  herbs (dill, parsley, mint) 

Line a small tray with parchment paper and rub it all over with olive oil. 

Combine the milk with 1/4 cup water in a large shallow bowl. Add the bread, using your hands to soak it. Squeeze out any excess liquid. 

Combine the bread, turkey, and garlic puree in a medium bowl. Mix with your hands until just combined.   Handle it as little as possible. Divide the mixture into 4 equal portions. Shape each portion into a 1/2-inch-thick patty, place on the tray, and rub olive oil over each. 

Preheat a gas grill or grill pan over medium heat. Season both sides of each patty with salt and pepper, then grill until soft to the touch for burgers that are just cooked through. 

Spread the dip on  4  of the  English muffin halves. Top with a patty followed by a squeeze of lemon juice,  2 slices of tomato,  red onion, arugula, herbs, a sprinkle of salt and pepper, and the muffin top.

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