Turkish Turkey Burgers with Herb Spread and Cucumbers Recipe

Ingredients

Burgers:

1 lb ground turkey (not ground turkey breast)

1 tbsp Filippo Berio Olive Oil, plus extra for grilling

1 tbsp minced garlic

2 tsp grated lemon zest

1 tsp ground cumin, toasted

Kosher salt and freshly ground black pepper

Cucumbers:

2 tbsp Filippo Berio Olive Oil

2 tbsp lemon juice

1/2 tsp honey

2 mini cucumbers, thinly sliced lengthwise

1/2 small sweet onion, thinly sliced widthwise

Herb spread:

2 tbsp coarsely chopped parsley

2 tbsp toasted chopped walnuts

2 tbsp Filippo Berio Olive Oil

1/2 cup plain Greek yogurt

Serving:

2 roasted red peppers, patted dry, seeded, and chopped

4 poppy seed buns

Directions

Burgers:
In a large bowl, gently mix the turkey, olive oil, garlic, lemon zest, cumin, 1 tsp salt, and 1/4 tsp pepper. Form the mixture into four 1/2-inch thick patties. Cover and refrigerate for 30 minutes.
Cucumbers:
In a medium bowl, whisk together the olive oil, lemon juice, honey, 1/4 tsp salt, and 1/4 tsp pepper. Add the cucumbers and onions, and toss to coat. Let stand for 30 minutes, then strain and squeeze out the excess liquid.
Herb spread:
In a small food processor, combine the parsley, walnuts, olive oil, 1/4 tsp. salt, and a pinch of pepper and blend until thoroughly combined. Transfer to a small bowl and stir in the yogurt.
Burgers:
Prepare a medium-hot gas or charcoal grill fire. Oil the grate. Brush some olive oil on each side of the burgers. Grill the burgers, flipping once, until an instant read thermometer inserted into the centers of the burgers registers 165°F, 8 to 10 minutes total.
Serve:
Transfer the burgers to a plate and tent them with aluminum foil while you toast the buns briefly on the grill, cut sides down. Spread the herb mixture on the cut sides of the buns. Serve the burgers on the buns, topped with cucumbers and onions and the roasted pepper.

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Turkish Turkey Burgers with Herb Spread and Cucumbers