RecipesDinner
Dinner
Turkey, Spinach and Feta Burger
Turkey thigh worked through with wilted spinach and a little feta, topped with a cool cucumber yoghurt. The Mediterranean grill favourite, built leaner at home and just as worth queuing for.
- Serves
- 3
- Prep
- 20min
- Cook
- 12min
- Total
- 32min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure
Per serving
- Calories
- 535kcal
- Protein
- 44.7g
- Carbs
- 41.2g
- Fat
- 22.5g
- Fibre
- 4g
01
Ingredients
For 3 servings · MetricUS
- 400gturkey thigh minceone pack
- 100gfresh spinacha couple of large handfuls
- 75glight fetacrumbled
- 1egg
- 30gplain flour2 to 3 tbsp
- 1 tsponion granules
- 1 tspgarlic pureeor 2 cloves, crushed
- 1 tspdried oregano
- ½ tspdried thyme
- ½ tspsmoked paprika
- grated zest of 1/2 lemonoptional
- salt and black peppergo easy on salt, the feta is salty
- 2 tspolive oil, for the pan
- 120gGreek yoghurt, 2%half a small tub
- 60gcucumber, coarsely gratedsqueeze out the water
- 1 tspgarlic pureeor 1 small clove, crushed
- 1 tsplemon juice
- small handful dill or mint, choppedwhichever you have
- salt and black pepperto taste
- 3seeded or high-protein burger bunsor large lettuce leaves to wrap
- 60glittle gem or cos lettuceleaves separated
- ½small red onion, thinly sliced
- 1tomato, sliced
- 14 ozground turkey thighone pack
- 3 cupsfresh spinachpacked, a couple of large handfuls
- ½ cupreduced-fat fetacrumbled
- 1egg
- 3 tbspall-purpose flour
- 1 tsponion powder
- 1 tspgarlic pureeor 2 cloves, crushed
- 1 tspdried oregano
- ½ tspdried thyme
- ½ tspsmoked paprika
- grated zest of 1/2 lemonoptional
- salt and black peppergo easy on salt, the feta is salty
- 2 tspolive oil, for the pan
- ½ cupGreek yogurt, 2%
- 1/3 cupcucumber, coarsely gratedsqueeze out the water
- 1 tspgarlic pureeor 1 small clove, crushed
- 1 tsplemon juice
- small handful dill or mint, choppedwhichever you have
- salt and black pepperto taste
- 3seeded or high-protein burger bunsor large lettuce leaves to wrap
- 1 cupshredded romaine or leaf lettuce
- ½small red onion, thinly sliced
- 1tomato, sliced
02
Method
Make the cucumber yoghurt.
Grate the cucumber, then squeeze it hard in a clean cloth or your hands to get rid of the water.
Stir it into the Greek yoghurt with the garlic, lemon juice and herbs.
Season, then chill until needed.
Prep the spinach.
Wilt the spinach: put it in a colander and pour a kettle of boiling water over it, or wilt it in a dry hot pan for a minute.
Once cool enough to handle, squeeze out all the water and chop it finely.
Wet spinach makes the mix loose, so get it as dry as you can.
Make the patty meat.
Put the turkey mince, chopped spinach, feta, egg, flour, onion granules, garlic puree, oregano, thyme, smoked paprika, lemon zest, salt and black pepper in a large bowl.
Mix thoroughly with your hands for a minute or two, until the mixture tightens and holds together.
Form the patties.
Divide into three equal portions and shape each into a patty a little wider than your buns, as they tighten as they cook.
Press a shallow dip into the centre of each so they stay flat.
Batching.
To batch, stack the raw patties between squares of parchment, bag them, and freeze at this point for up to 1 month.
Cook from frozen with a few extra minutes per side, or defrost fully first.
Cooking.
Heat the olive oil in a large frying pan or griddle over a medium heat.
Cook the patties for 5 to 6 minutes on each side, until golden and cooked right through with no pink in the middle.
Turkey needs to be fully cooked, so give it the time.
Toast the buns cut side down in the pan for the last minute.
Assembly and serving.
Spread cucumber yoghurt on both cut sides of each bun.
Build with lettuce, onion and tomato on the base, then the patty, then a little more yoghurt, and close.
For a lower-carb burger, wrap the patty in large lettuce leaves instead of a bun.