Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner.
Fresh is best
Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Greek Turkey Burger Bites
Ingredients
- 12 oz (350 g) lean ground turkey breast
- 1/2 cup (125 mL) fresh chopped parsley
- 1/4 cup (60 mL) fresh chopped dill
- 1 garlic clove, peeled and minced
- Zest of 1/2 lemon
- 1 cup (250 mL) grated zucchini (moisture squeezed out)
- 2 whole green onions, chopped
- 1 organic egg
- 1/2 tsp (2 mL) dried oregano
- 2 tsp (10 mL) finely chopped capers (optional)
- 2 whole wheat pitas, each cut into 8 pieces
- 1 English cucumber
- 1/2 cup (125 mL) tzatziki (optional)
Nutrition
Per serving:
- calories83
- protein8 g
- total fat 2 g
- sat. fat1 g
- total carbohydrates8 g
- sugars1 g
- fibre1 g
- sodium83 mg
Directions
01
In large mixing bowl, place all ingredients except pitas, cucumber, and tzatziki, and combine until mixed evenly. Form into 16 mini patties. Place in fridge and chill for 20 minutes.
02
In nonstick or lightly oiled pan, over medium-high heat, cook on each side for 2 1/2 minutes or until internal temperature reaches 160 F (71 C).
03
Serve as desired, but these burgers are fun to serve on a toothpick or small skewer with a cucumber slice and pita bread in the form of a burger bite. Serve on a platter with a bowl of tzatziki and lemon wedges.
READ THIS NEXT
SEE MORE »
Tourtière AU Cerf
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
Artichauts en Barigoule
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de Canut
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.