GREEK TURKEY BURGERS WITH TOMATO SALAD

ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

¼ cup mayonnaise
2 tablespoons chopped pickled pepperoncini (2 to 3 peppers),
plus 3 tablespoons brine
1 pint assorted grape or cherry tomatoes, halved
3 tablespoons extra-virgin olive oil
4 scallions, chopped
¼ cup fresh mint, chopped
Kosher salt and freshly ground pepper
1¼ pounds ground turkey
1 medium zucchini (half grated, half cut into matchsticks)
½ cup finely crumbled feta cheese
1 teaspoon dried oregano
4 pitas, warmed

To Make:

1. Combine the mayonnaise and 2 tablespoons pepperoncini brine
in a small bowl. Toss the tomatoes with the chopped pepperoncini,
the remaining 1 tablespoon brine, 2 tablespoons olive oil, half
of the scallions and half of the mint in a medium bowl. Season
with ¼ teaspoon salt and a few grinds of pepper. Refrigerate the
mayonnaise and the tomato salad while you make the burgers.

2. Combine the turkey, grated zucchini, feta, oregano, the
remaining scallions and mint, ½ teaspoon salt and a few grinds
of pepper in a large bowl and mix well with your hands. Form into
4 oblong patties, about 4 inches wide and ½ inch thick.

3. Heat the remaining 1 tablespoon olive oil in a large nonstick
skillet over medium heat. Add the patties and cook until
browned and cooked through, 4 to 5 minutes per side. Cut off a
piece of each pita to open. Serve the burgers and zucchini sticks
in the pitas and drizzle with the mayonnaise sauce. Serve with
the tomato salad.

Per serving: Calories 640; Fat 36 g (Saturated 9 g); Cholesterol 117 mg;
Sodium 1,287 mg; Carbohydrate 41 g; Fiber 4 g; Sugars 5 g; Protein 38 g