Greek Turkey Burgers With Low-Fat Tzatziki
|FOR THE TZATZIKI:|
|Fat-Free Greek Yogurt||1 tbsp||6 tbsp|
|Fresh Mint||0.5 tsp||3 tsp|
|Lemon Juice||0.5 tsp||3 tsp|
|FOR THE BURGERS:|
|Lemon Zest||1/4 Lemon||1 Lemon|
|Lean Turkey Mince||190g||1.2kg|
|Ground Black Pepper||To taste||To taste|
|Egg Whites||1/4 Egg||1 Egg|
|Wholemeal Bread Crumbs||20g||120g|
|Reduced Fat Feta Cheese||10g||60g|
To make the tzatziki, cut the cucumber in half, lengthways, then remove the seeds and finely dice. Place the cucumber onto a sheet of kitchen towel and gently squeeze to remove some of the moisture. Transfer to a mixing bowl.
Add the yoghurt and 1/2 of the mint and the lemon juice, then mix.
Cover and refrigerate until ready to use.
To make the burgers, put the lemon zest, remaining mint and garlic into a large mixing bowl and stir.
Add the turkey, egg white and breadcrumbs and combine using a fork.
If the spinach has been thawed in the microwave or with hot water, make sure it has cooled before use.
Then add the spinach, feta and black pepper and mix, again using a fork, ensuring the ingredients are evenly combined.
Divide the turkey mixture into even balls and shape into burgers.
Place the burgers onto a foil-lined baking tray.
To grill, cook for 5 minutes on each side, or until cooked through (until no pink meat remains).
To bake, place in a preheated oven (200°C/Fan 180°C) for 15–20 minutes, until cooked through.
Serve immediately with a spoonful of tzatziki.