Turkey Gyro Burgers

www.mykitchenadventures1.blogspot.com

adapted from a recipe from Buehler's Market


Servings - 4   Serving size - 1 burger with 1/4th of sauce ( about a 1/4 cup)   Points Plus per Serving - 6 points+ ( bread, tomato slices, and onion slices not included) 

Nutrition information for burger and sauce ONLY:   Calories - 237,   Total Fat - 8.8g,   Carb. - 9.1g,   Protein - 30.8g,   Fiber - 1.1g


1 cup nonfat, plain greek yogurt

1 cup reduced fat, sour cream

1 ( 1 oz.) pkg. dry Ranch dressing mix ( such as Hidden Valley Original) 

1/2 large English cucumber, shredded

1 clove garlic, minced 

1 tsp. dried dill weed

1 pound ground extra lean ground turkey ( aka ground turkey breast) 

1/4 cup onion, diced

salt and pepper, as you like



1.  Mix the dry Ranch dressing mix with the Greek yogurt in a small bowl.  Remove half of mixture to a large bowl.  Set aside.  To the remaining mixture in the small bowl, add the sour cream, cucumber, garlic and dill.  Mix well to combine.  Taste to see if you would like to add salt and pepper.  Store in refrigerator until ready to use.  

2.  With the mixture in the large bowl, add the ground turkey and diced onion.  ( add some salt and pepper, if you desire) Mix together and form into 4, 4 oz. patties. Indent patties just a little in the middle to prevent them from "puffing up" when they cook.   Heat a nonstick pan sprayed with cooking spray over med high heat.  Add the patties, taking care not to over crowd.  Cook on each side until internal temperature is 165 degrees F.  You can also grill these burgers on med-high heat until done as well. 

3.  To serve, place a patty inside bread of choice.  Garnish with sliced tomatoes, red onion slices and the reserved cucumber sauce. 


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