Back in early December Chicago had a freakishly warm day in the upper 60s. It was the perfect day to put up my outdoor Christmas lights. I figured since I was going to be outside all day I should finish the day with something on the grill. I bought flank steak and let it marinate all day. I was feeling pretty good about myself. I had spent about 90 minutes untangling lights and was up and down the ladder approximately 40 times before it was all said and done. Everything looked great and I was excited for the programmable timer to kick in so I could see everything twinkling.
When I tried to light my grill for dinner, nothing happened. I let out a very loud sigh and hightailed it to Home Depot for a new gas tank. I got the new tank on the grill and tried to light it again. Nada. It was right about this time that my nifty programmable timer should have been kicking on. Nada squared. Oh I was in a state. I was dangerously close to having a super girly meltdown in my front yard.
I pulled myself together and figured out the timer and enjoyed the lights for a moment before moving to the grill. I spent about 30 minutes trying to get it going but had no success. I gave it up in fear of blowing something up by leaving the gas on too long, and made flank steak on my grill pan inside. I think that might be one of the most frustrating things to have a dinner planned on the grill and it will not work.
When my parents came for a visit in March I gave my dad the job of fixing this faulty grill. I was convinced I was going to be buying a new one. Nope. My dad spent 20 seconds outside and got it going. Farmers, they can fix everything. I don’t even care now what happened, I’m just so glad it works!
Now that we are entering grilling season, and I have an operational grill, I was excited to start cooking outside again! My first spring dinner was Greek Turkey Burgers with Tzatziki Sauce and grilled vegetables. It was outstanding, if I do say so myself! The burgers are made with lean turkey (I used 93% lean), frozen chopped spinach, and crumbled feta. They are so flavorful and healthy!
Rather than topping the burgers with the standard ketchup and mustard I whipped up a tzatziki sauce with fat free Greek yogurt. It was the perfect accompaniment! I will totally be making these again on my fully functional grill this summer.
Greek Turkey Burgers with Tzatziki Sauce
Lindsay at Perfecting the Pairing
· 1 English cucumber
· 17 oz fat free plain Greek yogurt (the large container of Fage)
· ½ tsp lemon zest
· Juice of half of a lemon
· 1 garlic clove, chopped
· 1 Tb chopped fresh mint
· ¼ cup chopped fresh dill
· Salt and pepper
· 1 lb ground turkey
· 1 egg white
· 10 oz frozen chopped spinach, defrosted and drained well
· 4 oz crumbled feta
· 1 dash oregano
· ¼ cup Panko or breadcrumbs
· Salt and pepper
· 5 hamburger buns
Preheat the grill to medium heat.
Cut the cucumber in half down the center and scoop out the soft inside section with a spoon, discard. Grate the cucumber on a box grater and place in a strainer, sprinkle with salt, and drain for 10 minutes, stirring occasionally pressing out the liquid. In a medium bowl combine the yogurt, lemon zest, lemon juice, garlic, mint, and dill. Add the grated cucumber, stir to combine. Season with salt and pepper.
In a large bowl combine the ground turkey, egg white, spinach (broken up into small pieces), feta, oregano, and breadcrumbs. Season with salt and pepper. Form four to five patties out of the meat and place on a plate coated with cooking spray, spray the tops of the burgers.Grill the burgers until cooked throughout, about 8-10 minutes on each side. Serve on a bun with a topping of tzatziki sauce.