Greek Turkey Burgers

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In this week's Healthy Eating edition, NewsCenter1's Anya Mueller makes an alternative to hamburgers - turkey burgers.  

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Start to finish: 30 minutes

7 ounces plain greek yogurt 

1 medium fresh lemon

¼ tsp minced garlic

¼ tsp dried dill

1.25 pounds ground turkey

6 halves sun dried tomatoes

1 medium red onion

2 ounces frozen spinach

¼ cup crumbled feta

1 tsp dried oregano

½ tsp minced garlic

1 cup bread crumbs

1 large egg

1 medium cucumber

6 hamburger buns

Salt and pepper to taste

Prepare the yogurt sauce by combining the yogurt, ¼ tsp minced garlic, dry dill, juice of half the lemon and a dash of salt. Stir everything to combine and then refrigerate to allow the flavors to blend while you make the burgers.

Thaw the frozen spinach and squeeze out as much moisture as possible. Roughly chop the spinach to prevent long stringy pieces. Also chop the sun dried tomatoes and ¼ of the red onion.

In a bowl, combine the ground turkey with the spinach, sun dried tomatoes, red onion, feta, ½ tsp minced garlic, dried oregano, egg, bread crumbs, ½ tsp of salt and some freshly ground pepper. Stir everything until it is evenly combined. Shape the mixture into six patties.

Cook the burgers on a counter top grill, a non-stick skillet or over an open flame. Spread the yogurt sauce on both sides of a bun, add a warm burger and top with thin slices of red onion and cucumber. 

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