Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) lean ground turkey (93% lean)
- 2 cloves garlic, finely grated
- 1 1/2 tsp dried oregano
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tbsp olive oil (for cooking)
- 4 whole-grain buns (or 8 large butter lettuce leaves)
- 1 large tomato, sliced
- 1/2 English cucumber, sliced (plus more for tzatziki)
- 1/2 small red onion, thinly sliced
- Tzatziki: 1 cup plain Greek yogurt, 1/2 English cucumber (grated & drained), 1 clove garlic, 1 tbsp lemon juice, 1 tbsp chopped dill (or 1 tsp dried), 1 tbsp olive oil, 1/2 tsp salt
- Roasted veggies: 2 cups zucchini (chunks), 1 red bell pepper (strips), 1 small red onion (wedges), 1 cup cherry tomatoes, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, 1 tsp dried oregano
Do This
- 1. Heat oven to 425°F (220°C). Toss veggies with olive oil, salt, pepper, and oregano; roast 20 minutes.
- 2. Grate cucumber for tzatziki; squeeze dry. Stir with yogurt, garlic, lemon, dill, olive oil, and salt.
- 3. Mix turkey with garlic, oregano, salt, and pepper; form 4 patties (about 1/2-inch thick).
- 4. Cook patties in an oiled skillet over medium heat 4–5 minutes per side to 165°F (74°C) internal temp.
- 5. Toast buns (optional). Layer tomato, cucumber, red onion, turkey patty, and tzatziki.
- 6. Serve with roasted veggies and extra tzatziki on the side.
Why You’ll Love This Recipe
- Bright Mediterranean flavors (garlic, oregano, lemon, dill) with lean, juicy turkey.
- Tzatziki adds a cool, creamy sauce that makes the burger taste restaurant-level.
- Roasted veggies cook hands-off in the oven while you make the burgers.
- Easy to make gluten-free by using a lettuce wrap or gluten-free bun.
Grocery List
- Produce: 1 large tomato, 2 English cucumbers (you’ll use about 1 total, plus extra slices if desired), 1/2 to 1 small red onion (you’ll use some raw and some roasted), 2 medium zucchini, 1 red bell pepper, 1 pint cherry tomatoes, 1 lemon, fresh dill (optional), garlic
- Dairy: Plain Greek yogurt (2% or whole milk recommended for best texture)
- Meat: Lean ground turkey (93% lean)
- Pantry: Whole-grain burger buns (or lettuce for wraps), olive oil, dried oregano, kosher salt, black pepper
Full Ingredients
Roasted Vegetables (Side)
- 2 medium zucchini, cut into 1-inch chunks (about 2 cups)
- 1 red bell pepper, cut into 1/2-inch strips
- 1 small red onion, cut into 8 wedges
- 1 cup (150 g) cherry tomatoes
- 2 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Tzatziki Sauce
- 1/2 English cucumber, grated on the large holes of a box grater (about 1 cup grated cucumber)
- 1 cup (240 g) plain Greek yogurt
- 1 clove garlic, finely grated
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill (or 1 tsp dried dill)
- 1 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/8 tsp black pepper (optional)
Turkey Burger Patties
- 1 lb (454 g) lean ground turkey (93% lean)
- 2 cloves garlic, finely grated
- 1 1/2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp extra-virgin olive oil (for the pan)
For Serving
- 4 whole-grain burger buns, split (or 8 large butter lettuce leaves for wraps)
- 1 large tomato, sliced
- 1/2 English cucumber, thinly sliced
- 1/2 small red onion, very thinly sliced
- Extra dill or oregano (optional, for garnish)
Step-by-Step Instructions
Step 1: Roast the vegetables
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper (optional, for easier cleanup).
Add the zucchini, bell pepper, red onion wedges, and cherry tomatoes to the sheet pan. Drizzle with 2 tbsp olive oil, then sprinkle with 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Toss well and spread into an even layer.
Roast for 20 minutes, stirring once halfway through, until the vegetables are tender and browned at the edges.
Step 2: Make the tzatziki
While the veggies roast, grate 1/2 English cucumber. Place the grated cucumber in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much liquid as possible (this keeps the tzatziki thick instead of watery).
In a bowl, mix together 1 cup Greek yogurt, the drained grated cucumber, 1 grated garlic clove, 1 tbsp lemon juice, 1 tbsp chopped dill (or 1 tsp dried), 1 tbsp olive oil, and 1/2 tsp salt (plus 1/8 tsp black pepper if you like). Taste and add a pinch more salt or a little extra lemon juice if needed. Refrigerate until serving.
Step 3: Mix and form the turkey patties
In a medium bowl, combine 1 lb ground turkey, 2 grated garlic cloves, 1 1/2 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper.
Use your hands to gently mix just until combined (overmixing can make turkey burgers dense). Divide into 4 equal portions and shape into patties about 1/2-inch thick. Press a small dimple into the center of each patty with your thumb to help them cook evenly and stay flatter.
Step 4: Cook the turkey burgers to a safe temperature
Heat a large skillet (cast iron or nonstick both work) over medium heat. Add 1 tbsp olive oil and swirl to coat.
Add the patties and cook for 4–5 minutes on the first side, then flip and cook for 4–5 minutes more, or until the internal temperature reaches 165°F (74°C) in the thickest part.
If your patties are browning too fast before reaching temperature, reduce the heat to medium-low and continue cooking until done.
Step 5: Prep buns (or lettuce) and toppings
While the burgers finish cooking, slice the tomato, thinly slice the cucumber and red onion, and set aside.
If using buns, toast the cut sides in a dry skillet over medium heat for 1–2 minutes until lightly golden. If using lettuce wraps, pat the leaves dry so they hold the fillings better.
Step 6: Assemble the burgers
Spread a generous spoonful of tzatziki on the bottom bun (or directly on the lettuce). Add tomato slices, cucumber slices, and a few red onion slices. Place the turkey patty on top and finish with another spoonful of tzatziki.
Close with the top bun (or wrap the lettuce around the fillings). If you like, garnish with a pinch of chopped dill or oregano.
Step 7: Serve with roasted veggies
Plate each burger with a portion of the roasted vegetables. Serve immediately, with extra tzatziki on the side for dipping the veggies or adding more to the burger.
Pro Tips
- Drain the cucumber well: Squeezing out moisture is the difference between thick, scoopable tzatziki and a runny sauce.
- Don’t overmix turkey: Mix just until the seasonings are distributed to keep patties tender.
- Use a thermometer: Turkey is best when cooked to 165°F (74°C)—safe and still juicy.
- Make the patties slightly wider than the bun: They shrink a bit as they cook.
- Sheet-pan efficiency: Cut veggies to similar sizes so everything roasts evenly in 20 minutes.
Variations
- Feta-stuffed turkey burgers: Press 1 tbsp crumbled feta into the center of each patty portion, fold turkey around it, and cook as directed (still to 165°F).
- Greek salad topping: Swap the sliced toppings for a quick chopped salad: diced tomato, cucumber, red onion, a splash of lemon, and a pinch of salt.
- Lettuce-wrap “gyro style”: Serve in crisp romaine leaves with extra tzatziki and a sprinkle of oregano, plus a squeeze of lemon.
Storage & Make-Ahead
Tzatziki: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving (a little separation is normal).
Cooked turkey patties: Cool, then refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water and a lid for 3–5 minutes, or microwave until hot.
Roasted veggies: Refrigerate up to 4 days. Reheat in a 400°F (205°C) oven for 6–8 minutes to re-crisp, or microwave for convenience.
Make-ahead tip: You can mix and shape patties up to 24 hours ahead; keep covered in the fridge. Cook when ready to eat.
Nutrition (per serving)
Approximate, per serving (1 burger on whole-grain bun with toppings, tzatziki, and roasted veggies): 520 calories, Protein 38 g, Carbohydrates 45 g, Fat 22 g, Fiber 8 g, Sodium 780 mg.
