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Open Greek turkey burgers

Open Greek turkey burgers

Total Time
40 min
15 min
25 min


Burghul, dry

½ cup(s), (90g)

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Fresh mint

1½ tbs, chopped


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


1 large, sliced

Lebanese cucumber

1 medium, thinly sliced

Oil spray

1 x 3 second spray(s)


  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.