5-10 plum tomatoes
1 container plain 2% greek yogurt
1/4 tsp. salt
Burgers:1 pound ground turkey
1 package frozen chopped spinach
2-3 stems chopped scallion
1 cup (or so) shredded carrots
2/3 c. shredded mozzarella (low moisture, part skim)
1 tablespoon dried bread crumbs
Spices: Basil, Garlic, Oregano
4 - 100 calorie pita pockets
To make the dressing:
1) Peel and thinly slice the cucumber.
2) Cut the tomatoes into fourths, and scoop out the insides (that watery/gooey/seeded part).
3) Mix the cucumbers, salt, yogurt, and tomatoes in a medium bowl. Set to the side until ready to serve. You are probably thinking that has to be so weird to add salt to yogurt... but trust me, it's delicious!
To make the burger:
1) Defrost the spinach in the microwave and squeeze out any excess water.
2) In a large bowl, combine: turkey, spinach, scallions, carrots, cheese, bread crumbs, egg, and spices. When it comes to spices, I can never measure. I don't know what it is, I always just eye-ball it. For this I did about 2 shakes each of the basil and oregano, and about 3 shakes of the garlic powder.
3) Using your hands, fully mix the ingredients. Then separate into four patties. I like to first cut it in half, then cut it in half again. (Let's get that basic math going again... school is starting soon!)
4) Spray a large pan with cooking spray and place on medium heat. Cook the burgers for about 12-15 minutes, flipping once. If you have an oven therometer (and if you don't you really should have one, I live by mine!) it should read about 160 degrees in the middle of the burgers. You can also freeze any burgers you don't use to then have another night.
5) Toast the pitas before serving, they are must better toasted! Serve the burgers with some tzatziki dressing on top and the pitas as the buns.
Recipe by: The Yellow Apron Experiment