Ingredient Spotlight. Our Milanese Gremolata Infused Olive Oil — bright with lemon zest, garlic, and parsley — seasons both the patties and the sauce, so every layer sings the same herbal note. A splash of our Sicilian Lemon White Balsamic Vinegar adds the clean, sunny acidity that keeps lean turkey from tasting flat.
Ingredients
1½–2 lbs ground turkey · 2 eggs
1 cup fresh spinach, chopped · 1 cup sun-dried tomatoes, chopped · ½ cup feta, crumbled
½ cup red onion, minced · 2 Tbsp garlic, minced · 1 Tbsp dried oregano · salt and pepper
Bibb lettuce, buns, sliced cucumber, tomato, red onion, to serve
Tzatziki: 1 cup Greek yogurt · ½ cucumber, grated and squeezed dry · 1 Tbsp each Gremolata oil and Sicilian Lemon balsamic · 1 Tbsp garlic, minced · 1 Tbsp fresh dill, chopped · salt and pepper
Instructions
Tzatziki: stir together the yogurt, Gremolata oil, Sicilian Lemon balsamic, garlic, dill, salt, and pepper, then fold in the drained cucumber. Chill at least 15 minutes.
In a large bowl, combine the turkey, spinach, sun-dried tomatoes, feta, and red onion. Add the balsamic, garlic, oregano, eggs, salt, and pepper; mix gently by hand and form into patties.
Heat the Gremolata oil in a pan over medium heat. Cook the burgers about 5 minutes per side, until browned and cooked through (165°F).
Nestle each patty into Bibb lettuce or a bun, spoon over the lemon-herb tzatziki, and top with cucumber, tomato, and red onion.
Chef's Notes
Squeeze the grated cucumber truly dry — watery tzatziki is the only way this goes wrong.
Wet your hands before shaping; the mixture is soft, and that's what keeps the burgers juicy.
Make It Yours
Fold a spoonful of our Wild Dill Infused Olive Oil into the tzatziki for an even fresher, dill-forward sauce.
Allergens: contains egg and dairy.
That lemon-herb tzatziki is worth making on its own — come taste the oil behind it at the shop.
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