For the burgers:
1 pound ground turkey
½ teaspoon salt
½ teaspoon ground black pepper
1 onion, peeled and diced
2 ounces Greek yogurt
¼ cup panko breadcrumbs
1 tablespoon Worcestershire sauce
¼ teaspoon oregano
1 teaspoon olive oil
2 red bell peppers, seeded and sliced into ½- to ¾-inch strips
1 cup lettuce, shredded
3 whole grain pocket pitas, sliced in half
For the tzatziki:
1 small cucumber, peeled chopped finely
¼ teaspoon salt
4 ounces Greek yogurt
¼ teaspoon ground black pepper
1 tablespoon lemon
1 teaspoon dried dill
- Preheat the oven to 350 degrees.
- In a large bowl, mix the turkey with the salt, pepper, onion, yogurt, bread crumbs, Worcestershire, and oregano and form into 6 patties. Put a thumbprint in the center of each patty to prevent it from rising in the center as it cooks.
- Meanwhile, heat a cast-iron skillet on the stove and place the patties in the skillet, browning them for about 2 minutes on each side. Next, lay the patties on a sheet tray lined with foil and cook until the internal temperature reaches 165 degrees, about 10 minutes.
- Meanwhile, toss the red pepper strips in the oil.
- Wipe out the skillet you used to brown the turkey burgers and set it to medium heat, adding a teaspoon of oil. Roast the peppers until they soften and have a bit of char, if desired. Set peppers aside.
- Make the tzatziki sauce. Place the cucumber pieces into a bowl and sprinkle the salt over them. Set aside for about 10 minutes. Once it has rested, squeeze the cucumber to remove as much liquid as possible. Discard the liquid and add the remaining ingredients, stirring well to combine.
- To assemble each sandwich: open each half pita to form a pocket. Add lettuce, roasted red peppers, and a dollop of tzatziki. Serve immediately to keep the burger hot and the veggies cool.
304 calories, 11 grams fat, 79 milligrams cholesterol, 517 milligrams sodium, 28 grams carbohydrates, 4 grams dietary fiber, 5 grams sugar, 28 grams protein