Greek Turkey Burgers

I was sort of embarrassed to report on what we had for dinner on Thursday, but as it turned out is was better than what we had on Friday.
Thursday:
I took a jar of Paul Newman marinara sauce and warmed it up with Aidells Italian sausage in it. I cooked whole wheat penne and made a salad. We loved this dinner. We served it with Macaroni Grille brand Chianti.

Friday is a whole different story. I think the fault was the texture of the turkey burger. Here they grind turkey like meat left in the food processor too long. We are used to turkey that comes through a meat grinder. Because of the texture of the turkey these burgers were hard to shape and impossible to grille. Jim took my flat griddle out on the grille to cook them. This recipe is called My Big Fat Greek Burgers by Ellie Krieger.
Ingredients:
For the yogurt sauce:
½ C nonfat Greek style yoghurt
2 t EVOO
2 t lemon juice
1 clove garlic, minced
1 t chopped fresh dill leaves
1/8 t salt
Pinch of pepper
For the burgers:
2 t EVOO
½ small onion, chopped
2 C lightly packed baby spinach leaves, coarsely chopped
¼ C crumbled feta cheese
1T chopped fresh dill or 1 t dried
½ t black pepper
1 1/4 # lean ground turkey breast
¼ t salt
Finishes:
4 whole wheat burger buns
¼ English cucumber, thinly sliced
4 small leaves romaine lettuce
Directions:
1. In a small bowl, stir together all the ingredients for the yoghurt sauce.
2. Heat 2 t of EVOO in a nonstick skillet over medium-high heat. Add the onion and cook until soft and translucent about 3 minutes. Add the spinach and cook until wilted, about 1 minute.
3. Remove the pan from the heat and add the feta cheese, dill and ¼ t black pepper. Stir to combine.
4. Divided the turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total.
5. Put 2 T of the spinach-feta mixture onto half of the patties. Top with remaining patties working the turkey around the edges to seal burgers closed.
6. Season the burgers on both sides with salt and pepper
7. Prepare the grill. Grill the patties until cooked through, about 5 minutes per side.
8. To serve, place a burger on the bottom half of each bun, top with about 2T of yoghurt sauce, then 2-3 slices of cucumber and a lettuce leaf. Top with the bun and serve.
I served sweet potato fries and a salad.