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Open-face Greek turkey burgers

5
Total Time
47 min
Prep
15 min
Cook
22 min
Serves
4
Difficulty
Easy

Ingredients

water

1 cup(s)

uncooked bulgur

½ cup(s), wheat

table salt

1 tsp

plain lowfat Greek yogurt

½ cup(s)

fresh mint leaves

1½ Tbsp, chopped

garlic clove(s)

1 medium clove(s), minced

uncooked 99% fat-free ground turkey breast

¾ pound(s)

uncooked red onion(s)

¼ cup(s), chopped, finely chopped

fresh parsley

¼ cup(s), chopped

egg white(s)

1 item(s)

ground cinnamon

½ tsp

ground allspice

½ tsp

black pepper

¼ tsp

olive oil

2 tsp

Opaa Pocket Pitas, Mini, White

4 pita

bibb lettuce

4 leaf/leaves

fresh tomato(es)

4 slice(s)

English cucumber(s)

16 inch slice(s), thin slices

Instructions

  1. 1 Bring water to boil in small saucepan. Add bulgur and 1/8 teaspoon salt. Cover, reduce heat, and simmer until water is almost absorbed, about 10 minutes. Remove from heat and let stand 5 minutes. Fluff with fork and transfer to medium shallow dish to cool slightly.
  2. 2 Meanwhile, stir together yogurt, mint, garlic, and 1/8 teaspoon salt in small bowl. Set aside.
  3. 3 To make burgers, stir together turkey, bulgur, onion, parsley, egg white, cinnamon, allspice, pepper, and remaining 3/4 teaspoon salt in large bowl. With damp hands, shape mixture into 4 patties.
  4. 4 Heat oil in large nonstick skillet over medium heat. Add burgers and cook, turning once, until instant-read thermometer inserted into side of burger registers 165°F, 10–12 minutes.
  5. 5 Place pitas on 4 plates. Top with burgers, lettuce leaves, tomato slices, and cucumber slices. Spoon yogurt mixture evenly on top of burgers.
  6. Serving size: 1 burger and 2 tablespoons sauce

Notes

Bulgur wheat is the main ingredient in tabbouleh salad, and it makes a healthy, high-fiber addition to salads, soups, burgers, and meat loaves.

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