Thu, May 24 2012
Tzatziki Burgers
An ethnic twist on your every day burger - smear some tzatziki on the bun and enjoy!
Ingredients
Tzatziki:
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
Burgers:
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
Nutrition Information
Serving Size 1 (240g)
Recipe makes 8 servings
Calories 280
Calories from Fat 74 (26%)
Amount Per Serving %DV
Total Fat 8.2g 12%
Saturated Fat 1.9g 9%
Monounsaturated Fat 4.3g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 56mg 18%
Sodium 719mg 29%
Potassium 576mg 16%
Total Carbohydrate 39.4g 13%
Dietary Fiber 8.2g 32%
Sugars 7.4g
Protein 13.4g 26%
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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.
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