Mediterranean Turkey Burger

Mediterranean Turkey Burger

Mediterranean Turkey Burger

Directions

  1. Brush both sides of the turkey burger patty with the Turkey Burger Marinade and grill it until fully cooked, with an internal temperature of 165°F.
  2. While the turkey burger is cooking, warm or grill the pita bread.
  3. Spread the Tzatziki Sauce on the pita. Arrange the Grilled Mediterranean Vegetables and roasted peppers over the tzatziki. Set the grilled turkey burger atop the grilled vegetables. Arrange the Grilled Halloumi onto the grilled turkey burger. Top the halloumi with the Parsley Salad.
  4. Serve with a side of olives.

Ingredients

  • 1 ea. Butterball® All Natural* Mediterranean White Homestyle Turkey Burger - 5.33oz
  • Turkey Burger Marinade, as needed (see recipe below)
  • 1 ea. bread, pita, 4-5 in. in diameter
  • 2 tbsp. Tzatziki Sauce
  • 4 slices Grilled Mediterranean Vegetables
  • 3 ea. pepper(s), roasted red, cut into strips
  • 1 slice Grilled Halloumi
  • 1/2 cup Parsley Salad

Turkey Burger Marinade

Directions

  1. Combine all the ingredients in a stainless steel bowl and blend well.
  2. Place the marinade into a covered container. Label, date and refrigerate.

Ingredients

  • 1/2 cup Montreal steak seasoning
  • 8 ea. bay leaves
  • 1/2 cup Lea & Perrins Worcestershire Sauce
  • 1 cup West Creek® Oil, Canola

Tzatziki Sauce

Directions

  1. Place the diced cucumber into a towel and squeeze it dry. Discard the water.
  2. Combine all the ingredients and blend well.
  3. Place the sauce into a container with a lid and refrigerate it.

Ingredients

  • 1/2 ea. cucumber(s), English, peeled, seeded, 1/4-inch dice
  • 16 oz. yogurt, Greek
  • 4 garlic, clove(s), minced
  • 1 1/2 tbsp. mint, fresh, finely chopped
  • 1 ea. lemon(s), zested
  • 3 tbsp. lemon juice
  • 1 tbsp. oil, olive, extra virgin
  • 1 tsp. vinegar, red wine
  • 2 tsp. Kosher salt

Grilled Mediterranean Vegetables

Directions

  1. Set the eggplant and zucchini slices into the vinaigrette to marinate for at least 30 minutes.
  2. Grill the vegetables over medium-high heat until golden brown on each side.
  3. Place the vegetables into a storage container with a lid. Label, date and refrigerate.

Ingredients

  • 6 slices eggplant, round cut, 1/2-inch thick
  • 6 slices zucchini, bias cut, 3/8-inch thick
  • 3/4 cup balsamic vinaigrette

Grilled Halloumi

Directions

  1. Preheat a grill or sauté pan over medium-high heat.
  2. Heat the olive oil in the preheated pan.
  3. Grill the halloumi for approximately 2 minutes per side. The cheese will be lightly brown and warm on the inside.

Ingredients

  • 1 1/2 tbsp. oil, olive
  • 1 slice cheese, halloumi, 1/3-inch thick

Parsley Salad

Directions

  1. Combine all the ingredients and toss them, coating the parsley and onions with the dressing.

Ingredients

  • 1/2 bunch parsley, leaves with tender stems
  • 4 oz. red onion, thinly sliced
  • 2 tbsp. vinaigrette, red wine
  • salt and pepper, to taste

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