Greek Turkey Burgers with Cucumber-Tomato Salad

Juicy turkey burgers flecked with spinach, oregano and garlic, served bunless over a crisp romaine, cucumber, tomato and olive salad with a lemon dressing.

Ingredients

• 1 1/2 lb ground turkey (93% lean)
• 1 cup baby spinach, finely chopped
• 1 small red onion, divided
• 2 cloves garlic, minced
• 2 teaspoons dried oregano, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 3 tablespoons olive oil, divided
• 1 romaine heart, chopped
• 1 English cucumber, chopped
• 1 pint cherry tomatoes, halved
• 1/3 cup pitted kalamata olives, halved
• 1 lemon, juiced

Instructions

1. Finely chop half of the onion and thinly slice the other half. In a bowl, gently mix the turkey, spinach, chopped onion, garlic, 1 teaspoon oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Shape into 4 patties about 3/4 inch thick and press a shallow dimple into the center of each.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the patties for 5 to 6 minutes per side, until browned and 165°F (74°C) in the center.
3. While the burgers cook, whisk the remaining 2 tablespoons olive oil with the lemon juice, the remaining 1 teaspoon oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Toss the romaine, cucumber, tomatoes, olives and sliced onion with the dressing.
5. Divide the salad among 4 plates and top each with a burger.

Nutrition (per serving)

410 cal · 34g protein · 12g carbs · 27g fat

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