Open Greek turkey burgers
4
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Burghul, dry
½ cup(s), (90g)
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
Fresh mint
1½ tbs, chopped
Garlic
1 clove(s), finely chopped
Turkey breast mince
350 g
Red onion
½ medium, finely chopped
Fresh flat-leaf parsley
¼ cup(s), chopped
Egg white
1 medium
Ground cinnamon
½ tsp
Ground allspice
½ tsp
Pita bread
124 g, (buy 4 x 31g small individuals), warmed
Cos lettuce
4 baby, gem variety
Tomato(es)
1 large, sliced
Lebanese cucumber
1 medium, thinly sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
Bring 1 cup (250ml) water to the boil in a small saucepan. Add burghul and season with salt. Cover, reduce heat and simmer for 10 minutes or until water is almost absorbed. Remove from heat and stand for 5 minutes. Fluff up grains with a fork and transfer to a large shallow dish to cool slightly.
2
Meanwhile, combine yoghurt, mint and garlic in a small bowl. Season with salt and pepper. Set aside.
3
Add mince, onion, parsley, egg white, cinnamon and allspice to burghul. Season with salt and pepper and mix until well combined. Using damp hands, shape mixture into 4 patties.
4
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook patties for 5-6 minutes each side or until golden and cooked through.
5
To serve, top each pita bread with lettuce leaves, tomato, patties, yoghurt mixture and cucumber.
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