Recipe by gailanng
Naturally, as with any ground turkey, chicken or beef recipe, don't overwork the dough of it will become tough. Recipe adapted from "Recipe of the Week: Burgers," by Sally Sampson.
- 1 1⁄4-1 1⁄2 lbs ground turkey
- 3 tablespoons chopped fresh mint leaves or 3 tablespoons fresh cilantro
- 2 teaspoons chopped fresh rosemary
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon Dijon mustard
- fresh ground black pepper
- 1⁄8-1⁄4 teaspoon ground red pepper (cayenne) (optional)
- 4 teaspoons crumbled feta cheese, divided
- 1 teaspoon kosher salt, divided
- 4 small pita pockets
- 1 lemon, quartered
- lettuce, tomatoe, mayonnaise, sour cream (optional)
Directions See How It's Made
- Prepare a medium-hot fire in a charcoal grill, set a gas grill to medium-high or use a grill pan or cast-iron skillet. In a large bowl, combine turkey, mint or cilantro, rosemary, parsley, garlic, oregano, mustard and cayenne to taste. With your hands, mix gently but well.
- Divide into 4 equal balls. Using your thumb or the back of a tablespoon, make a shallow hole in each ball; fill each with 1 teaspoon cheese. Shape burgers, carefully sealing the openings. Form each into a patty about 3/4 to 1 inch thick, tossing it back and forth between your hands. Handle the patties as little as possible. Cover loosely and refrigerate until coals are ready.
- Sprinkle both sides of each burger with 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill until well-seared and cooked through, moving them to a cooler portion of the grill if necessary. (Burgers should register 170 degrees on an instant-read thermometer.) Tuck into pita bread; serve immediately with lemon quarters or any other dressings desired.