Description

Moist herb-infused turkey burgers paired with zesty za’atar cucumber salad, cooling tzatziki, and rich buttery rice. A harmonious blend of Mediterranean and American flavors with a focus on balanced textures and layered spices.

Ingredients

4 rashers turkey (ground, 93%)
1/2 cup milk
4 slices white bread (stale), cubed
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 teaspoon dried thyme
1 teaspoon dried oregano
1 small onion (finely chopped)
1 egg (lightly beaten)
Salt to taste
Black pepper to taste
1/4 cup olive oil
1 small Lebanese cucumber (chopped)
2 tablespoons lemon juice
2 tablespoons za’atar spice blend
1 clove garlic (minced)
1 cup Greek yogurt
1/2 Persian cucumber (grated, with excess liquid squeezed out)
1 tablespoon chopped fresh dill
1 teaspoon lemon juice
1 clove garlic (minced)
1 cup long-grain white rice
1/4 cup butter (unsalted)
1 cup chicken stock
1 bay leaf

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Instructions

In a bowl, mix bread cubes with milk and let sit for 10 minutes. Squeeze out excess liquid.
In a large bowl, combine turkey, herbs, onion, bread mixture, egg, salt, and pepper. Form into 4 patties.
Heat a skillet over medium heat with 2 tbsp olive oil. Cook burgers 5-6 minutes per side until golden.
For the za’atar salad: In a bowl, toss cucumber with 2 tbsp olive oil, lemon juice, za’atar, and garlic. Season with salt.
For tzatziki: Whisk yogurt, grated cucumber, dill, lemon juice, and garlic. Chill.
For buttery rice: In a pot, melt butter and sauté rice 2 minutes. Add stock, bay leaf, and simmer 15-18 minutes until tender.
Serve burgers with salad, tzatziki, and warm rice on the side.

Notes

Use 93% lean ground turkey for moisture balance
Store tzatziki in an airtight container up to 2 days
Za’atar can be substituted with a mix of sumac, sesame seeds, and dried thyme
For halal preparation, use certified halal turkey and ingredients