FRESH: I love Greek salad but am tired of salads.
OUT: What if I told you it was possible to hide a Greek salad inside a burger?
FRESH: Go on…
OUT: What if I told you this can be achieved for less than 300 calories and 8 net carbs with a portobello bun?
FRESH: Why are we still talking about this?
NARRATOR: And that, ladies and gentlemen, is how Loaded Greek Turkey Burgers came to be.
Loaded Greek Turkey Burgers
- 1 pound ground turkey, 93% lean
- 3 large garlic cloves, minced
- 4 Kalamata olives, pitted and finely diced
- 3 pepperoncini peppers, seeded and finely diced
- 4 ounces feta cheese from a block, crumbled
- 1/2 cup packed baby spinach, measured then minced
- 1/2 cup packed kale, measured then minced
- 1 tbsp avocado oil, reserved
- 2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp dried marjoram
- 1/4 tsp dried basil
- 1/4 tsp ground black pepper
- Preheat the oven to 425 degrees F with rack at center position. Line a large, rimmed baking sheet with foil and set aside.
- Combine salt and spices in a small bowl. Add all other ingredients except the oil to a large bowl and roughly combine. Sprinkle seasoning mixture slowly while folding the meat to ensure even distribution, then mix thoroughly by hand. Divide the mixture into six even balls, then press into patties that are about 1/2″ thick (they will plump up a bit as they cook). Place the patties on the prepared baking sheet, then press the back of a tablespoon into the center of each burger to make an indentation approximately half the thickness of the burger.
- Heat two large nonstick skillets over medium-high heat. Once hot, brush lightly with the some of the reserved oil and carefully add the burger patties to the pans. Set a timer for 2 minutes and let the patties sear. When time is up, brush the tops of the burgers with remaining oil, flip and set a timer for 3 minutes to sear the other side (do not press the patties). Transfer the seared patties to the prepared baking pan, flipping again so the original side (that seared for two minutes) is against the pan. Place pan in the preheated oven and set a timer for 10 minutes. Remove after 10 minutes, tent with foil, and let rest for 5 minutes, then serve immediately.
Meat mixture can be made up to six hours in advance and refrigerated, wrapped tightly in plastic. Can use all baby spinach or all kale if preferred. Texture will vary.
Nutrition Estimate Per Serving (1 BURGER) – Calories: 180.9, Fat: 11g, Saturated Fat: 3.5g, Polyunsaturated Fat: .2g, Monounsaturated Fat: 1.7g, Cholesterol: 66.7mg, Sodium: 559.7mg, Potassium: 51.9mg Carbohydrates: 2.2g total/1.9g net, Fiber: .3g, Sugar: .1g, Protein: 17, Vitamin A: 35.8%, Vitamin C: 9.3%, Calcium: 5%, Iron: 6.6% (based on 2,000 calorie diet).
Nutrition Estimate Per Serving (1 BURGER WITH PORTOBELLO BUN) – Calories: 286.2, Fat: 17.4g, Saturated Fat: 3.8g, Polyunsaturated Fat: .5g, Monounsaturated Fat: 5g, Cholesterol: 66.7mg, Sodium: 589.7mg, Potassium: 779.7mg Carbohydrates: 14.2g total/7.9g net, Fiber: 6.3g, Sugar: .1g, Protein: 27, Vitamin A: 35.8%, Vitamin C: 9.3%, Calcium: 5%, Iron: 14.6% (based on 2,000 calorie diet).
Keywords: HEALTHY BURGERS, GREEK BURGERS, TURKEY BURGERS, FETA CHEESE, KALAMATA OLIVES, PORTOBELLO BUN, LOW CARB, KETO, LOW FAT, GRAIN-FREE, GLUTEN-FREE