Greek Turkey Burgers & Tzatziki Sauce

I was intrigued by these delicious-looking turkey burgers a few weeks ago, when one of my Cooking Friends made them for dinner and shared the recipe with us. They looked simple enough to prepare, so I bought some ground turkey and went to work! While in the store, I decided I didn't like the look of any of the burger buns there, so I made my own at home. I also made some Tzatziki sauce to slather on my burgers.

We did try to grill these, but like all other homemade burgers we've tried to grill, they fell apart into the grill and made a huge mess. (What am I doing wrong?!) Luckily, we thought that might happen, so we did one test one first. Then I took the rest inside and cooked them on the stove. These burgers were good with the homemade buns, but almost too filling. Today I had one for my lunch, but ate it bunless (ha ha), slathered with tzatziki. I just have to use the word "slathered" when I'm talking about tzatziki and these burgers; I can't help it.

Greek-Style Turkey Burgers

 from Recipe Zaar

1 lb ground turkey

1 cup crumbled feta cheese

1/2 cup olives, chopped

1 teaspoon dried oregano

1 teaspoon dried parsley

1 teaspoon dried basil (optional)

1 teaspoon onion powder

1/2 teaspoon garlic powder

ground black pepper, to taste

1. Combine all the ingredients in a large bowl.

2. Form into patties (I made about 6), and grill or cook on the stove-top.

Here is the recipe for the buns. I'm not sure I'd make them again, because they weren't to-die-for, and I'm always excited about trying the next recipe.

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The first day I made my Tzatziki, I wasn't too excited about it, (I've had better) but it definitely improves after a few days of sitting in the fridge. The recipe calls for a "head" of garlic, and I wasn't too sure about that. Luckily, I only had one clove of garlic in the house anyway (a travesty!! I went and bought 3 heads yesterday) so the decision was made for me and I only used that one clove. It could have used another one, but any more after that would have been too much! (At least for me, and I'm a lover of garlic).

Tzatziki Sauce

from Allrecipes

1 (32 ounce) container plain yogurt

2 cucumbers

1 medium head garlic (use 1-2 cloves)

1/4 cup extra virgin olive oil

3 tablespoons lemon juice

1 teaspoon chopped fresh dill weed

salt and pepper to taste

1. Place the yogurt in a large square of double cheesecloth. Tie the cheesecloth at the top and let any excess liquid drain for about 4 hours. (I drained overnight, in a paper towel- lined strainer, hanging over a bowl, covered with plastic wrap).

2. Peel cucumbers (I only removed half the peel, for some added color); remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid. Peel and mince garlic.

3. In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.

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