Greek-inspired Turkey Burgers

It’s summer. It’s hot. And if you happen to be in Dallas, you know how miserably humid it’s been.

I’ve lived here nearly my entire life (with the exception of a short stint in Arizona - which makes even less sense considering how much I despise the heat), and every year around this time, I start to seriously question my life choices.

At this point, I’m probably staying put, so I’ve thankfully found a few ways to enjoy the season even if I am complaining about it at every opportunity.

This won’t be much of a surprise, but one of those ways is food.

I share and reflect on this for a few reasons:

1. to introduce you to these Greek-inspired turkey burgers that I always crave when it’s hot out thanks to the cool, refreshing contrast of the yogurt dill sauce.

2. to acknowledge how hard it can be to enjoy food during a time when diet culture noise is louder.than.ever. So for now, please know that if you aren’t happy with your body or you’re getting the message that you shouldn’t be happy with your body, you still deserve to eat. Your body does not need to change in order to eat food that brings you joy, nourishment, or connection.

A little more on this later if you’d like to read below, but the recipe is up next.

• Time: prep time will vary based on knife skills (brush up on your knife skills here) but I’d plan on 5-10 minutes; cook time will vary based on thickness of patties but should be 10-15 minutes

• Skills we’ll practice: knife skills, heat control, balancing flavor

• Knife + cutting board

• Large bowl for burgers, medium bowl for yogurt dill sauce

• Measuring cups + spoons

• Microplane/rasp grater

• Pan with lid

• Spatula

• Spoon

• Meat thermometer

• Optional: gloves

Turkey Burgers:

• Egg - 1

• Ground turkey - 1 lb. I prefer 85/15.

• Spinach, about 1 cup, finely chopped

• Shallot - 1, finely diced

• Garlic - 1 clove, peeled and grated

• Oregano - ½ teaspoon

• Salt (Diamond Crystal Kosher) - ½ teaspoon, a little less if using table or sea salt

• Fresh cracked pepper

• Feta - ¼ cup, crumbled

• Oil - about 1 tablespoon for cooking

• Burger buns or pita pockets, lettuce, other toppings and sides you enjoy

Yogurt Dill Sauce:

• Plain Greek yogurt - 1 cup

• Dill - about 1/3 cup, trim thick stems and chop

• Garlic - 1 clove, peeled and grated

• Lemon juice - 2-3 tablespoons

• Salt (Diamond Crystal Kosher) - ½ teaspoon, a little less if using table or sea salt

1. Prep the spinach and shallot. Set aside.

2. In a large bowl, add the egg and whisk. Add the turkey, garlic, oregano, salt, pepper, spinach, shallot, and feta.

3. Mix with your hands (spray your hands with some oil first) or with a utensil. Once fully mixed, form into 4 patties.

4. Add oil to a pan over medium-high heat. Add the burger patties and cook on one side for 4 minutes.

5. Flip and cover. If the burgers are browning too quickly, turn the heat down closer to medium.

6. Cook for another 5-6 minutes, or until the internal temperature reaches 165°F. My portable cooktop wasn’t cooking evenly, so I ended up flipping once more and cooking for another 2-3 minutes.

7. Turn off the heat and transfer the burgers to a plate. Let rest for 5 minutes.

8. While the burgers rest, make the yogurt dill sauce. In a large bowl, combine all of the ingredients and mix.

9. Taste and adjust according to your preferences!

10. Serve on a bun or in a pita pocket with lettuce and any other toppings you like. Add a side of fries - really good dipped in the yogurt dill sauce!

These are great to double batch and store in the freezer! Place the extra uncooked patties on a parchment lined plate or baking sheet to freeze. Once frozen, transfer to a freezer-safe bag for up to 3 months. When you’re ready to use them, let them thaw overnight then cook like you would above.

Cooking and making food decisions day in and day out is hard enough as it is.

Hotter temperatures + more skin showing + more pressure from diet culture to change your body = even harder.

I’m not saying that these turkey burgers will solve that, but there’s something to be said for cooking for yourself when the noise is loud. For practicing new skills, focusing on a task in the kitchen, and being present with food in a different way.

Cooking won’t make diet culture disappear, but it can offer a brief interruption and opportunity to challenge it.

The more I cook, the more I realize that kitchen skills aren't just about making dinner. They're about building confidence, autonomy, and trust in yourself.

And when so many messages are telling you to ignore your own needs in favor of a set of food rules or a different body, that trust makes a difference.

Stay cool, y’all.