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

These turkey feta patties are a delicious twist on a classic patty, packed with Mediterranean flavors. The ground turkey is mixed with tangy feta, scallions, garlic and a blend of spices, then pan-fried until golden and juicy. Served over a nutty bulgur salad with fresh cucumber, tomato and dill and finished with a creamy lemon dill sauce, this meal is both satisfying and refreshing.

Perfect for a weeknight dinner, this recipe comes together in about 30 minutes and is packed with protein and fiber. The combination of savory patties, bright salad and tangy sauce will have everyone asking for seconds.

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Ingredients

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine bulgur, chicken stock concentrate, 1 cup water, ½ teaspoon Turkish spice blend and ¼ teaspoon salt. Bring to a boil, then cover and reduce heat to low. Simmer until water is absorbed and bulgur is tender, 12-15 minutes. Drain any excess water, fluff with a fork and season with salt and pepper to taste. Spread bulgur on a large bowl to cool quickly.
2. While bulgur cooks, prepare the vegetables. Zest and quarter the lemon. Finely chop the dill fronds. Trim and thinly slice scallions, separating white and green parts; finely chop the whites. Peel and mince the garlic. Dice the tomato into ½-inch pieces. Trim the cucumber, quarter lengthwise and slice crosswise into ½-inch pieces.
3. In a small bowl, combine sour cream, yogurt, half the lemon zest (use all for 4 servings), half the chopped dill and a squeeze of lemon juice. Add water 1 teaspoon at a time until the sauce is drizzling consistency. Season with salt and pepper.
4. In a large bowl, gently combine ground turkey, scallion whites, soy sauce, panko, half the feta (crumbled), half the minced garlic, remaining Turkish spice blend, ½ teaspoon salt (1 teaspoon for 4 servings) and pepper. Mix until just combined. Form into 6 meatballs (12 for 4 servings). Rub hands with a little oil to prevent sticking. Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and gently press into ½-inch-thick patties. Cook until browned and cooked through, 2-3 minutes per side. Cook in batches if needed.
5. While patties cook, add tomato, cucumber, remaining dill and a squeeze of lemon juice to the bulgur. Stir to combine. Season generously with salt and pepper.
6. Divide bulgur salad among plates. Top with turkey patties, drizzle with creamy lemon dill sauce and garnish with scallion greens. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, couscous or rice. Adjust cooking time and liquid accordingly.

How do I store leftovers?

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

Can I make these patties gluten-free?

Yes, use gluten-free panko or breadcrumbs and ensure your soy sauce is gluten-free (tamari).