Friday, June 11, 2021

Gearing Up for Father's Day with FreshJax Organic Spices....Featuring Grilled Greek Turkey Burger with Quick Tzatziki #Healthy2021 #summereats #fathersday #burgers #grilling

Father's Day is coming up NEXT weekend...which means it's time to get your game plan in place! My Dad loves to grill, so I created a delicious grilled turkey burger for him that's a step up from the typical grilled hamburger! I teamed with my friends at FreshJax Organic Spices to create my Grilled Turkey Burger with Quick Tzatziki. This recipe features the Authentic Greek Herb Blend from their flavorful Taste the World Organic Spice Sampler Gift Set. According to FreshJax, this spice blend features, "...fragrant herbs like oregano, basil, thyme, and a hint of spearmint." I used this spice blend in both the burger patties AND the creamy quick tzatziki sauce. If you're firing up the grill for Father's Day celebration this year, this healthy and delicious burger will definitely make everyone sit up and take notice! 

Grilled Greek Turkey Burger with Quick Tzatziki 
adapted from Cooking Light
Ingredients (makes four burgers):

For the tzatziki:
  • 1 cup fat free plain Greek yogurt
  • 1 tsp. FreshJax Authentic Greek Spice Blend
  • 1 tsp. chopped fresh dill
  • 1/2 cup grated peeled cucumber
  • 1 garlic clove, finely chopped or grated
  • 1 sliced scallion
  • 1 TBS lemon juice
  • Salt & pepper to taste
For the burger patties:
  • 1 lb. 98% fat free ground turkey
  • 2 tsp. FreshJax Authentic Greek Spice Blend
  • 1 egg
  • 2 garlic cloves, finely chopped or grated
  • 1 green onion, thinly sliced
  • 1 cup chopped fresh baby spinach
  • 2 ounces crumbled reduced fat feta cheese
For serving:
  • Artisan buns OR low carb cauliflower sandwich thins [NOTE: I use Outer Aisle sandwich thins]
  • Thinly sliced unpeeled cucumber
  • Thinly sliced tomato
Step 1: Make the tzatziki. Grate the peeled cucumber and place inside a clean dishcloth; press until the all moisture is removed from the cucumber. Add the Greek yogurt, FreshJax Authentic Greek Spice Blend, dill, drained cucumber, garlic, scallion, and lemon juice. Stir well to combine and taste; add salt & pepper to taste. Cover the bowl and place in the fridge while you prepare the burgers.
Step 2: Make the burgers. Add the ground turkey, FreshJax Authentic Greek Spice Blend, egg, garlic, baby spinach, and feta to a large bowl. Mix just until completely combined, then form into four 5-ounce patties. 
Step 3: Grill the burgers. Light your grill and bring to medium heat. Oil the grill rack, then add the burger patties. Cover the grills and cook the patties for 5-6 minutes. Carefully flip the burgers, cover, and cook an additional 5 minutes -- until a meat thermometer reads 165℉. 
Step 4: Assemble the burgers. Spread 1 TBS tzatziki on the bottom of each bun. Top with a slice of tomato and four thin cucumber slices. Top the veggies with a turkey patty. Spread an additional tablespoon of tzatziki on the top bun. Serve with grilled corn or baked tortilla chips on the side.
Y'all...these turkey burgers are DELISH! Turkey burgers have a bad reputation for being dry...but that's not the case here. The key seems to be the addition of spinach to the patties, and being careful not to overcook them. The end result is a thick turkey patty with lots of great flavors...and a fraction of the fat and calories of a typical burger. This recipe is proof positive that healthy food doesn't HAVE to be boring!

With Father's Day coming in a few days, be sure to visit my friends at FreshJax Organic Seasonings! They offer a broad range of organic spice gift sets -- including Grilling Spices, Seasoned Salts, Meat Lovers, and Veggie Lovers. These flavorful and creative sets are a perfect present for Dads who enjoy cooking -- indoors or out. To learn more, visit their convenient online store, which has more than 140 items to choose from.

Disclosure: FreshJax provided me a complimentary Taste the World Organic Spice Sampler Set to facilitate recipe development for this post. All opinions shared are solely my own.

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