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greek turkey burger bowls recipe

High-Protein Greek Turkey Burger Bowls

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Greek Turkey Burgers
  • 1 lb lean ground turkey 93% lean recommended
  • 1/4 cup red onion grated (do not drain the juices)
  • 2 cloves garlic minced
  • 1 tbsp fresh dill finely chopped
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil for cooking
For the Bowls
  • 2 cups quinoa cooked
  • 4 cups mixed greens or chopped romaine lettuce
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/4 cup red onion thinly sliced
  • 1/3 cup kalamata olives pitted and halved
  • 1/3 cup feta cheese crumbled
For the Quick Tzatziki
  • 1/2 cup plain Greek yogurt
  • 1/4 cup cucumber finely grated and squeezed dry
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp fresh dill chopped
  • 1 clove garlic minced
  • 1/4 tsp salt or to taste

Method
 

Make the Tzatziki
  1. In a small bowl, stir together the Greek yogurt, grated and squeezed cucumber, lemon juice, fresh dill, minced garlic, and salt. Set aside in the fridge to let the flavors meld.
Mix and Cook the Burgers
  1. In a medium mixing bowl, gently combine the ground turkey, grated red onion, minced garlic, fresh dill, dried oregano, salt, and pepper. Use your hands to mix just until combined (do not overmix). Form into 8 small, equal-sized mini burger patties.
  2. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the turkey patties. Cook for 4-5 minutes per side, or until deeply golden brown and cooked through (internal temperature should reach 165°F). Remove from heat.
Assemble the Bowls
  1. Divide the mixed greens and cooked quinoa evenly among 4 serving bowls.
  2. Top each bowl with 2 mini turkey burgers. Arrange the cherry tomatoes, diced cucumbers, sliced red onion, kalamata olives, and feta cheese around the burgers.
  3. Drizzle the creamy tzatziki sauce generously over the top of each bowl right before serving. Enjoy!

Notes

• Grating the onion instead of dicing it is crucial; its juices will keep the lean turkey incredibly moist.
• If meal-prepping, store the tzatziki sauce and fresh vegetables in separate containers from the hot components to prevent the greens from wilting.
• You can use store-bought tzatziki to save even more time on a busy weeknight!