There’s nothing quite like digging your hands into a bowl of raw meat stuffed full of little hidden gems and working it into something to sink your teeth into. The entendres are almost too obvious to be stated, but I do love working meat into patties. Delicious, nourishing, juicy patties bursting with flavors and surprises.
These burgers are that.
I wish I had something delightfully more clever to share about them, but I just don’t. Burger see, burger do, youknowwhatIamsayingtoyou? I wanted a burger whose flavors weren’t so meaty and smoky that they sat heavily on the taste buds. Instead, I wanted something that tasted lighter. Fresher. Easier. Few things feel as fresh as Mediterranean flavors, so I mixed those right in. Got my hands full of meat. Rolled it around and smooshed it, tenderly, of course (ouch… right, DTH?) into moist submission (ick). Then I threw those bad boys over some pipin’ hot coals, finished them with a drizzle of olive oil, sliced a tomato out of the garden and had a mouth dance (in which the flavors tip-tap-tap-River-Dance-Crazy-Legs-style across the buds o’ taste). Go on… getcha hands dirty with meat.
Greek Turkey Burgers
3 lbs. ground turkey
3/4 c. feta cheese
3/4 c. sun dried tomatoes
12 basil leaves, torn or chopped
2 T. oregano
Juice from a jar of kalamata olives
Combine ground turkey, feta cheese, sun dried tomatoes, basil leaf pieces, oregano and a pinch of sea salt. Mix. Add some oil from sun dried tomatoes and olives into the meat until you’re happy with the consistency (roughly 1/4 cup). From into 6-8 patties. Grill until outside is crispy and slightly charred and patties are cooked through. Top with tomato and drizzle with olive oil.