Turkey Burgers With Tomato Jam Olives And Feta Recipes

GREEK TURKEY BURGERS WITH TOMATO SALAD

Steps:

• Combine the mayonnaise and 2 tablespoons pepperoncini brine in a small bowl. Toss the tomatoes with the chopped pepperoncini, the remaining 1 tablespoon brine, 2 tablespoons olive oil, half of the scallions and half of the mint in a medium bowl. Season with 1/4 teaspoon salt and a few grinds of pepper. Refrigerate the mayonnaise and the tomato salad while you make the burgers.
• Combine the turkey, grated zucchini, feta, oregano, the remaining scallions and mint, 1/2 teaspoon salt and a few grinds of pepper in a large bowl and mix well with your hands. Form into 4 oblong patties, about 4 inches wide and 1/2 inch thick.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the patties and cook until browned and cooked through, 4 to 5 minutes per side. Cut off a piece of each pita to open. Serve the burgers and zucchini sticks in the pitas and drizzle with the mayonnaise sauce. Serve with the tomato salad.

TURKEY BURGERS WITH TOMATO JAM, OLIVES, AND FETA

Steps:

• Prepare barbecue (medium-high heat). Brush grill rack with oil.
• Gently mix turkey, onion, 1/3 cup feta, 3 tablespoons chopped olives, 1 1/2 teaspoons olive oil, garlic, rosemary, generous 1/2 teaspoon coarse salt, and generous 1/2 teaspoon pepper in medium bowl. Form into 4 patties, each about 1 inch thick. Brush with oil and sprinkle with salt and pepper.
• Grill burgers until charred on both sides and cooked through, about 5 minutes per side. Grill cut side of rolls until toasted, about 2 minutes. Assemble burgers with Tomato Jam and additional feta and chopped olives.

FETA CHEESE TURKEY BURGERS

Steps:

• Preheat the grill for medium high heat.
• In a large bowl, combine turkey, feta cheese, olives, oregano, and pepper. Mix together, and form into patties.
• Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.

FETA-STUFFED JUICY LUCY TURKEY BURGERS

Steps:

• For the tzatziki sauce: Mix the yogurt, dill, cucumber, garlic, lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Refrigerate until ready to use.
• For the turkey burgers: Prepare a grill for medium-high heat. Lightly oil the grill grates with vegetable oil.
• Mix the ground turkey, olives, dill, capers, oregano, garlic, lemon zest, 2 teaspoons salt and a generous amount of pepper in a large bowl until well combined. Divide the mixture into 4 equal balls (about 6 ounces each). Working with one ball at a time, divide it in half and flatten to make 2 patties, each about 4 1/2 inches in diameter. Spoon 1 tablespoon of feta into the middle of one of the patties, leaving about a 1-inch border. Top with the other patty and press the meat together very tightly, forming a large patty shape with the cheese secured inside. (If needed, refrigerate the patties if you notice they are becoming a little malleable and too soft to work with while you build the remaining burgers). Repeat with the remaining balls and cheese. (At this point, you can freeze the burgers, wrapped tightly in plastic wrap and placed inside a freezer bag, for up to 3 months.) Thaw in the refrigerator before cooking.)
• Grill the burgers, flipping once, until golden grill marks have formed, the meat is no longer pink on the top and an instant-read thermometer registers 165 degrees F, 5 to 6 minutes per side.
• Meanwhile, split the buns open and brush both sides with the olive oil. With about 2 minutes of burger cooking time left, toast the buns on the grill until golden and a few grill marks have formed, about 2 minutes.
• Spread about 2 tablespoons of the tzatziki sauce onto both halves of each bun. Layer each bottom bun half with a burger patty, 2 tomato slices, some red onion slices and iceberg leaves and the top bun half.

TURKEY BURGERS WITH TOMATO JAM OLIVES AND FETA

Steps:

• Prepare barbecue (medium high heat). Brush grill rack with oil.
• Gently mix turkey, onion, 1/3 cup feta, 3 tablespoons chopped olives, 11/2 teaspoons olive oil, garlic, rosemary, generous 1/2 teaspoon course salt and pepper in medium bowl. Form into 4 patties, each about 1 inch think. Bush with oil and sprinkle with salt and pepper.
• Grill burgers until charred on both sides and cooked through, about 5 minutes per side. Add to rolls and serve! Top with tomato jam recipe and additional feta and chopped olives.

SUN-DRIED TOMATO TURKEY BURGERS

Steps:

• Cut onion in half. Finely chop one half and thinly slice the remaining half. Combine 1/2 cup feta, sun-dried tomatoes, chopped onion, salt and pepper in a large bowl. Crumble turkey over mixture and mix well. Shape into six patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear., Meanwhile, in a small nonstick skillet coated with cooking spray, saute sliced onion until tender. Serve burgers on buns with onion and remaining feta.