Friday, 5 August 2011

Turkey Burger with Greek Feta Salad

Turkey burgers represent not only a leaner, healthier option than beef or pork burgers, they in some way also seem a bit lighter and more appropriate to hot summer weather. This is despite the fact that turkey in many countries is most associated with the colder weather occasions that are Thanksgiving and Christmas. This recipe is for an all but one hundred percent turkey burger, with only a little seasoning added. Served with a crunchy and delicious Greek feta salad, it is perfect for serving on a summer's night as an alternative to the more traditional burger and fries.

Ingredients per Serving

1/2lb minced/ground turkey
1 tsp freshly chopped mint leaves (plus one extra leaf for garnish)
1 fresh bread roll (not a burger bun)
3 large lettuce leaves (or 1 whole Baby Gem lettuce)
1 medium tomato
3" cucumber
1/2 small red onion
6 pitted black olives
6 pitted green olives
2oz Greek feta cheese
Extra virgin olive oil
1 tbsp soured cream
1 clove of garlic
Salt and freshly ground black pepper
A little vegetable oil for frying


Place the turkey in to a glass or stone bowl. Add the chopped mint and season with salt and pepper. Mix thoroughly by hand before shaping the mixture in to a round ball. Flatten between the palms of your hands to an even thickness of just less than one inch.

Pour a little vegetable oil in to a non-stick frying pan. Bring up to a medium heat before adding the burger. Fry gently for ten minutes each side, to ensure that the burger is fully cooked prior to serving. Do not press down on the burger as it is cooking, as this serves only to force the juices out in to the pan, making your cooked burger drier and less tasty than it would otherwise have been. The only time it should be touched during cooking is when it is turned with a spatula at the half way stage.

When the burger is on to cook, start preparing your salad. Wash and dry the lettuce leaves. Shred them and add them to a large bowl. Finely slice the red onion and roughly chop the tomato and cucumber. Add to the bowl with the lettuce, drizzle with a little olive oil, season with salt and pepper and toss lightly. Arrange on a large serving plate.

The feta cheese can be crumbled or diced with a knife, before being scattered over the top of the salad with the whole olives.

Spoon the soured cream in to a small bowl. Peel and grate the garlic clove in to the soured cream. Stir well and set aside.

When the burger is cooked, push the pan off the heat for it to rest for a few minutes while you half and lightly toast the bread roll. Lay the two halves of the toasted bread roll on the serving plate, next to the salad, cut sides uppermost.

Place the burger on the bottom half of the toasted bread roll. Carefully spoon on the garlic soured cream and tear the whole mint leaf in to rough pieces before scattering them over the top. Serve as is, or place the top of the roll carefully in place.


  1. hi Gordon
    I love a good feta salad. This sounds ideal for a summer evening in the garden. The mint will give it a nice lift too.

  2. Hi, Tony. Thanks for visit and comment. Yes, this is a good option for dinner outdoors in the summer and the mint definitely added a little bit extra zing.