Instructions

• Place 1/4 cup shredded cucumber in a small bowl, sprinkle with 1/2 teaspoon kosher salt, and set aside for at least 5 minutes.
• In a mixing bowl combine 1 pound ground turkey, 2 teaspoons garlic powder, 1/2 teaspoon kosher salt, and 1 teaspoon dry oregano. Mix to combine.
• Squeeze out any remaining liquid from 3 cups spinach (fresh, cooked) and add the drained spinach to the turkey mixture. Add 1/2 cup feta cheese and mix until spinach and feta are evenly distributed.
• Divide the mixture into four equal portions and form each portion into a patty.
• In a separate bowl combine 1 cup plain Greek yogurt, 2 teaspoons lemon juice, 1 tablespoon dry dill, 2 garlic cloves minced, 2 teaspoons olive oil, and 1/2 teaspoon kosher salt. Stir until smooth.
• After the cucumber has sat for at least 5 minutes, squeeze out and discard the excess liquid, then add the drained cucumber to the yogurt mixture and combine well to finish the tzatziki sauce.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the turkey patties and cook about 10 to 15 minutes total, turning once halfway through, until patties are firm and no pink remains in the center (or internal temperature reaches 165°F).
• Place each cooked patty on a whole-wheat burger bun, top with thin slices of tomato and red onion, and drizzle with tzatziki sauce. Serve immediately.