This post is sponsored by Honeysuckle White. All thoughts and opinions are my own!
With the hope of warmer weather on the horizon in the Midwest, I am looking forward to breaking out the grill and making dinner time simple again. In our house, I’m the grill master and I love the ability to cook in bulk on the grill for our week with a lot fewer dishes.
Today’s recipe is inspired by one of my absolute favorite foods… GYROS. Before I went gluten-free, my favorite treat to indulge in at the airport was one of these. Now I appreciate making this dish just right for my own diet needs at home. I wanted to make a healthier version of of this and am partnering up with Honeysuckle White turkey because they offer a variety of products from turkeys (raised without growth promoting antibiotics!!) perfect for upcoming barbecue parties and family nights around the grill.
When making turkey burgers, I like the 93% lean option because it helps yield a more juicy burger. To lighten up the texture even more, I folded in some cooked quinoa (here are my tips for making quinoa in your rice cooker) along with the traditional gyro flavorings of oregano, garlic, and onion from my spice cabinet.
I have found that many people are avoiding the hamburger bun these days so I’m showing off this burger piled on a bed of quinoa with sliced cucumbers and tomatoes and drizzled with our star ingredient, tzatziki sauce that I’ve blended up in my food processor.
I’ve managed to convert my ground beef loving family almost exclusively over to turkey burgers, but it took a little experimenting on the grill to figure out how to get a burger that retained it’s juices. For me, before I heat up the grill, I like to spread out foil on the grill and lightly spray it with nonstick spray. Turkey patties can be more delicate than ground beef and I find resting them that way yields a better burger. Always cook turkey to an internal temperature of 165 degrees Fahrenheit and treat yourself to a really good grilling thermometer to help make it easier, especially if you and the grill are just getting acquainted!
The second requirement is making sure to add lots of spices to them to build the level of flavor on these. Now is a great time to make sure your spices are fresh and to reorganize that spice cabinet. You can even download some beautiful free printable labels on our site to help get you motivated.
Honeysuckle White certainly makes it easy to host like a grill master! Test new flavor combinations with wholesome, flavorful turkey products, including turkey breast cutlets, ground turkey and turkey brats, perfect for tossing on the grill!
I hope you love this recipe as much as our family. Now get out there and grill!
- 1 (8 ounce) container plain yogurt
- ⅓ cup chopped seeded cucumber
- 2 tablespoons finely chopped onions (I did omit since we don't like onions)
- 1 garlic clove, minced
- 1 teaspoon sugar
- Filling: 1 pound Honeysuckle White 93% lean ground turkey
- ¼ cup cooled cooked quinoa (plus more for serving)
- 1½ teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¾ teaspoon pepper
- n a bowl or your food processor, combine first 5 ingredients.
- Cover and refrigerate. In separate bowl, combine ground turkey and seasonings. Mix well.
- Shape into 4 patties.
- Grill, covered, over medium to high heat for 10 to 12 minutes or until meat is no longer pink, turning once. Allow burgers to rest for five minutes before cutting.
- On a plate, pile your cooked quinoa, tomatoes,and lettuce. You can cut the patties into thin slices and serve over the quinoa or just serve the burger whole with knives and forks. Serve with the sauce.
Honeysuckle White turkey products are available in select states. For those on the East Coast (CT, DE, ME, MD, MA, NH, NJ, NY, NC, RI, SC, VT, VA, WV), look for Honeysuckle White’s sister brand, Shady Brook Farms!
This post is sponsored by Honeysuckle White. All thoughts and opinions are my own!Pin It