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

Chicken Pita Burger

By Berg

This is a very satisfying lunch. The recipe is from a Chatelaine Magazine with several adaptations by me. If you are making these for kids buy the small pitas and just put one burger in each

• 1 small tomatoes, cut in half, seeds squeezed out and finely chopped (not pureed)
• 2 jalapeno peppers, seeded, membranes removed, finely minced
• 2 green onions, finely chopped
• 1 ¹⁄₂ lbs ground chicken or 1 ¹⁄₂ lbs ground turkey
• ¹⁄₄ cup plain fat-free yogurt
• ¹⁄₄ cup fresh coriander, finely chopped
• 1 teaspoon fresh ginger, grated
• ¹⁄₂ teaspoon curry
• ¹⁄₄ teaspoon dried coriander
• ¹⁄₄ teaspoon cumin
• ¹⁄₄ teaspoon cayenne
• salt
• ¹⁄₄ cup dry breadcrumbs (optional)
• 3 large whole wheat pita bread

Topping

• shredded lettuce
• chopped tomato
• tzatziki (your choice any, all, or others of your choice)

 To Make:

1. Heat oven to 400°F.
2. In a large bowl mix the chicken with, yogurt, fresh coriander,ginger, curry, salt, dry coriander, cumin and cayenne. Use your hand to really mix spices, yogurt and chicken together.
3. Sprinkle with tomato, jalapeno, and onions.
4. Mix until everything is evenly blended.
5. If the mixture is so wet that it clings to your hands stir in some bread crumbs Form the mixture into patties approx 2 1/2" by 1/2" thick.
6. Spray a baking sheet with veggie oil.
7. Place patties on the baking sheet single layer and bake in 400°F oven for approx 8 minutes. Turn patties over and bake for another 8 minutes or until they are cooked. Slice the pitas in half, wrap in foil and warm in the oven during the last few minutes that the patties are baking. Place 2 patties in each pita and top with your favorites (I love chopped sweet onion, lettuce, tomatoes, feta cheese and sliced olives).