Open-face Greek turkey burgers
6
Points®
Total time: 47 min • Prep: 15 min • Cook: 22 min • Serves: 4 • Difficulty: Easy
Haven't cooked with bulgur before? Bulgur wheat is the main ingredient in tabbouleh salad, and it makes a healthy, high-fiber addition to salads, soups, meat loaves, and this burger recipe. It adds a hearty depth of flavor and lends additional structure to the turkey patties. Along with the aromatic spices and minty-yogurt sauce, these delicious open-face burgers will soon become a new family favorite and find a place on your weeknight dinner rotation.
Ingredients
Water
1 cup(s)
White pita
4 small
Uncooked bulgur
½ cup(s), wheat
Table salt
1 tsp
Plain low fat Greek yogurt
½ cup(s)
Fresh mint leaves
1½ Tbsp, chopped
Garlic
1 clove(s), minced
Uncooked ground turkey breast
¾ pound(s)
Red onion
¼ cup(s), chopped, finely chopped
Fresh parsley
¼ cup(s), chopped
Egg whites
1 item(s)
Ground cinnamon
½ tsp
Ground allspice
½ tsp
Black pepper
¼ tsp
Olive oil
2 tsp
Bibb lettuce
4 leaf/leaves, medium
Tomato
4 slice(s)
English cucumber
16 inch slice(s), thin slices
Instructions
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
Meanwhile, stir together yogurt, mint, garlic, and 1/8 teaspoon salt in small bowl. Set aside.
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
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
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
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