Turkey Burgers Two Ways: Greek Feta and Slim Style
(Recipes adapted from those provided by Steve Adcock and Mark Lauber)
By chance, I was recently served turkey burgers twice back-to-back. Both were made by male home cooks. And both were satisfyingly delicious.
The first was enjoyed during a trip to Chicago where my host Steve Adcock grilled chicken feta burgers in honor of his Greek American wife, Connie Manety. Her contribution was an authentic Tzatziki cucumber/ yoghurt topping.
When I asked Steve for his recipe, he replied,” I’m often loath to share recipes as I fear guests will no longer have a reason to return. But here goes.” Steve’s is the first of the two recipes featured here. He uses ground chicken; however, ground turkey can be substituted.
The recipe for the second burger was given to me by my stepson, Mark Lauber, who coincidentally has been on a diet for several months now. He discovered that turkey burgers were not only lower in calories than those made with fatty ground beef but also tasty and filling. He eats them at least once a week!
What I found most surprising in Mark’s preparation was his use of applesauce in lieu of an egg as a binding ingredient in the burger mixture. His wife Laureen explained why. Their twin daughters, Jessica and Kaylee, both have severe egg allergies. Since they were infants, Laureen has used applesauce as a neutral egg replacement. I was curious to see how the applesauce worked in this dish and whether it altered the taste. Turns out, it worked perfectly producing a juicy burger with barely a hint of apple sauce sweetness. Mark was insistent, however, that not any applesauce would work. “It has to be the one with cinnamon flavoring.”
Feel free to use any of your favorite condiments for Mark’s Slim Style turkey burgers: ketchup, mustard, mayonnaise, raw onions, lettuce, tomatoes. However, for the Greek Feta burgers I suggest keeping it simple. Just a healthy dollop of Tzatziki topping either store bought or quickly thrown together at home.
Additionally, you do not need to use an entire bun for your burger. I prefer eating mine open-faced to save on calories. Sometimes, I omit the bread all together and use lettuce leaves instead. As this can get messy, having a knife and fork close by is highly recommended.
Ingredients:
For Greek Feta Burger:
1 pound ground turkey (or chicken)
6 oz. crumbled feta cheese
6 oz. olive tapenade (Trade Joe’s is great!)
1/3 cup onions, finely chopped and sautéed
1 teaspoon garlic, finely chopped (uncooked)
1 tablespoon fresh oregano, chopped, (or 1 teaspoon dried)
Salt and pepper to taste
Cooking instructions:
1. Put all ingredients in a large bowl and mix with your hands. Loosely form four generous patties. (These can be made in advance, covered and refrigerated for up to two hours.)
2. Cook patties on a preheated, lightly oiled outdoor grill until the burgers are no longer pink inside, about 5 minutes per side. Insert an instant-read thermometer in the middle of one burger. It should read at least 160 degrees F. (I used a griddle on the stove which worked perfectly too.)
3. To serve, top with your favorite recipe for Greek Tzatziki.
Ingredients:
For Slim Style:
1 pound ground turkey
¼ cup crushed crackers
¼ cup finely grated Parmigiano cheese
¼ cup apple sauce (preferably cinnamon-flavored)
1/3 cup sweet onion, finely chopped and sautéed (or 1 teaspoon dried minced onion)
1 clove garlic, finely chopped (or 1 tablespoon garlic powder)
1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
Salt and pepper to taste
Note: Instead of using crackers and cheese, I opted for ¼ cup of finely crushed cheese straws.
Cooking instructions: Same as for the Greek Feta Burger
Serves: 4
Wines: For the Greek Feta turkey burger, go Greek: Moschofilero or Assyrtiko for a white; for a red, Xinomavro. For the Slim Burger: Pinot Noir, Gamay, Carmenère, or a full-bodied rosé.