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Mini Greek Burgers

 Mini Greek Burgers
“For a cheaper version of lamb burgers, I substitute ground turkey. Serving it in a pita pocket is a fun and different twist on the regular burger in a bun.” —Nichole Helms, Piqua, Ohio
4 ServingsPrep/Total Time: 30 min.


  • 3/4 cup shredded seeded peeled cucumber
  • 1/2 cup plain yogurt
  • 2 teaspoons lemon juice
  • 2 teaspoons snipped fresh dill
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons finely chopped onion
  • 3 tablespoons minced fresh parsley
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound ground turkey
  • 4 pita breads (6 inches), halved and warmed
  • 2 medium tomatoes, thinly sliced


  • In a small bowl, combine the first seven ingredients. Cover and
  • refrigerate until serving.
  • In a large bowl, combine the onion, parsley, oregano, salt and
  • pepper. Crumble turkey over mixture and mix well. Shape into sixteen
  • 2-in. patties.
  • Moisten a paper towel with cooking oil; using long-handled tongs,

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Mini Greek Burgers (continued)

Directions (continued)

  • lightly coat the grill rack. Grill burgers, covered, over medium
  • heat or broil 4 in. from the grill for 2-3 minutes on each side or
  • until no longer pink. Serve in pita halves with tomatoes and
  • reserved sauce. Yield: 4 servings.
Nutritional Facts: 2 filled pita halves with 1/4 cup sauce equals 435 calories, 19 g fat (6 g saturated fat), 81 mg cholesterol, 754 mg sodium, 41 g carbohydrate, 3 g fiber, 26 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.