1 medium seedless cucumber

1½ c. whole-milk plain Greek yogurt

2 Tbsp. olive oil, plus more for brushing

1 Tbsp. chopped fresh dill

1 Tbsp. fresh lemon juice

1 small garlic clove, finely chopped

1 tsp. kosher salt

Black pepper, to taste

1 red onion

2 lbs. ground turkey

1 large egg, yolk only

1 tsp. dried oregano

6 pitas


1 medium tomato, diced

14-oz pkg. crumbled feta cheese (about 3/4 cup)


Preheat the oven to 250°F. For tzatziki: Grate 1⁄2 cucumber onto a clean kitchen towel and wring dry. Combine grated cucumber with yogurt, olive oil, dill, lemon juice, garlic, 1/2 tsp. salt and a few grinds of pepper in a medium bowl. Refrigerate while burgers are being made. For burgers: Grate 1/2 red onion and combine with turkey, egg yolk, oregano, remaining 1/2 tsp. salt and a few grinds of pepper in a large bowl. Mix with hands and form into six 1/2” thick patties. Place on sheet of parchment. Put pitas on a baking sheet and keep warm in oven. Heat a large cast-iron or other nonstick skillet over medium-high heat and brush with olive oil. Add 3 patties and cook until no longer pink in the center, 4 to 5 minutes per side. Transfer to separate baking sheet and keep warm in oven. Wipe out pan, brush with more olive oil and repeat with remaining patties. Keep burgers warming in oven. Cut tops off the pitas. Chop remaining 1/2 cucumber and slice remaining 1/2 red onion. Spread some tzatziki inside each pita. Fill each with lettuce, a turkey patty, diced tomato, cucumber, red onion and feta.

GREEK PITA BURGERS originally posted on by Elegant Island Living magazine.

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