Turkey Feta Patties with Bulgur Greek Salad and Creamy Lemon Dill Sauce

These turkey feta patties are a delightful twist on the classic burger, offering all the flavor without the bun. Ground turkey is mixed with crumbled feta, scallions, garlic and a Turkish spice blend, then pan-fried until golden and crispy. The creamy lemon dill sauce adds a bright, tangy finish that perfectly complements the savory patties.

Serve these patties over a bed of bulgur wheat tossed with fresh cucumber, tomato and dill for a Greek-inspired salad that’s both hearty and refreshing. This meal is packed with protein, fiber and vibrant flavors, making it a satisfying choice for any night of the week.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine bulgur wheat with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat, cover and simmer for 12-15 minutes until tender. Drain any excess water and let cool.
2. While bulgur cooks, finely chop the scallions, mince the garlic and dice the tomato and cucumber. Pick the dill fronds from the stems and chop roughly.
3. In a large bowl, combine ground turkey, crumbled feta, half the scallions, half the garlic, panko breadcrumbs, Turkish spice blend, 1 tablespoon soy sauce and 1 teaspoon salt. Mix gently until just combined. Shape into 4 equal patties.
4. In a small bowl, whisk together sour cream, yogurt, juice of half the lemon, remaining soy sauce and a pinch of salt. Stir in half the chopped dill. Set aside.
5. Heat cooking oil in a large non-stick skillet over medium-high heat. Add patties and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a plate.
6. In a medium bowl, combine cooked bulgur, diced cucumber, diced tomato, remaining scallions, remaining dill, juice of the remaining lemon half and a drizzle of olive oil if desired. Toss to combine. Season with salt to taste.
7. To serve, divide bulgur salad among plates, top with turkey feta patties and drizzle with creamy lemon dill sauce.

Recipe Tips

FAQ

Can I use ground chicken instead of turkey?

Yes, ground chicken works well as a substitute for ground turkey in this recipe.

What can I use instead of bulgur wheat?

Quinoa or couscous are great alternatives to bulgur for the Greek salad.

How do I store leftovers?

Store patties and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat patties in a skillet.