I was craving a greek lamb burger at work today after being reminded of a past trip to London’s Borough Market. The market has been in existence since 1014, near London Bridge. It is a popular place to buy groceries and also sample local goods. Borough Market has been shown in multiple movies including Bridget Jones’s Diary, Lock, Stock and Two Smoking Barrels, and Harry Potter and the Prisoner of Azkaban. So I decided to make a greek turkey burger (less fat) instead with feta and a yogurt dill sauce. The key to keeping the burgers juicy is to cover them after searing 2 min on each side to trap the moisture and allow the inside to cook to 165 F. Recipe and instructions below, Enjoy!

Before:

Burgers:

1 lb 94% ground turkey

1/2 cup spinach or mixed greens

1/4 cup of panko bread crumbs

Crumbled feta cheese

1 tsp of dried oregano

Salt and black pepper

Extra virgin olive oil

Rolls

Sauce:

1 tbsp of dill

1/4 cup of plain yogurt

1 clove of garlic, fine chopped

1 tsp of olive oil

1 tsp of lemon juice

Salt and black pepper

Directions:

1.  Combine ground turkey, baby spinach or spring salad mix, bread crumbs, feta, oregano, cracked pepper, and olive oil in mixing bowl. Divide mixture into fourths; form 4 burgers. Cover and place in fridge for 5 min.
2. Heat non-stick pan to medium-high. Add a teaspoon of vegetable oil.
3. Sear burgers on pan for 2 min, until they have changed color about one-quarter of way up from bottom. Turn over; sear 2 min. Turn again; reduce heat to MED-LOW and cover with lid.
4. Cook for about 5 min until internal temp reaches 165 degrees (check by inserting thermometer halfway into thickest part of burgers). Transfer to clean platter.
5. Top each burger with crumbled feta, 1 tbsp of dill yogurt sauce, mixed greens on a toasted roll (we used potato rolls).