Prep 20 mins
Cook 10 mins
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.
- 566.99-680.38 g ground turkey
- 44.37 ml chopped fresh mint leaves or 44.37 ml fresh cilantro
- 9.85 ml chopped fresh rosemary
- 29.58 ml chopped fresh flat-leaf parsley
- 2 garlic cloves, minced
- 9.85 ml dried oregano
- 4.92 ml Dijon mustard
- fresh ground black pepper
- 0.59-1.23 ml ground red pepper (cayenne) (optional)
- 19.71 ml crumbled feta cheese, divided
- 4.92 ml kosher salt, divided
- 4 small pita pockets
- 1 lemon, quartered
- lettuce, tomatoe, mayonnaise, sour cream (optional)
- 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.