- For the tzatziki:
- 6cm piece cucumber
- 3 tablespoons fat-free Greek yoghurt
- Large handful fresh mint, chopped
- Juice ½ lemon
- For the burgers:
- Zest ½ lemon, grated
- 2 cloves garlic, crushed
- 500g lean turkey mince
- 1 large egg white
- 50g wholemeal breadcrumbs
- 120g frozen spinach, thawed
- 30g reduced-fat feta cheese, crumbled
- Freshly ground black pepper
- 40 minutes
- 5 A DAY:
Nutrition information (per serving)
- 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 about 2 teaspoons of chopped 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 6 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. Serve in a wholemeal burger bun, with a large fresh side salad to make sure your meal contains at least 1 of your 5 A DAY
Add mint leaves and lemon juice to the side salad to enhance the Grecian experience