Lunch: Mini Greek Turkey Burgers with Cucumber Sauce

Crusty French loaf bakes up beautifully as fresh, warm sandwich buns to hold little burgers topped with a tangy cucumber-yogurt sauce.

This recipe includes superfoods such as:

Lemon

Health benefits of Mini Greek Turkey Burgers with Cucumber Sauce

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 can (11 oz) Pillsbury™ refrigerated crusty French loaf
8 oz fat-free plain Greek yogurt or regular yogurt (3/4 cup)
1/4 cup finely diced peeled cucumber
1/4 teaspoon dill weed
1/4 teaspoon lemon juice
Dash salt
Dash black pepper
1 lb lean ground turkey
2 small cloves garlic, finely chopped
1/4 cup finely diced red onion
1/4 cup finely chopped fresh Italian (flat-leaf) parsley
1 teaspoon seasoned salt
1 teaspoon cracked black pepper
1/4 teaspoon salt
1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1 block (6 oz) reduced-fat feta cheese, cut into 6 (2x1 1/2x1/2-inch thick) pieces
6 lettuce leaves

Instructions

Heat oven to 350 °F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut loaf of dough crosswise into 6 pieces to make buns. Place buns, seam sides down and 2 inches apart, on cookie sheet. Cut 2 (1/2-inch-deep) slashes in top of each bun. Bake 19 to 22 minutes or until golden brown.
Meanwhile, in small bowl, mix yogurt, cucumber, dill weed, lemon juice and dash of salt and pepper; refrigerate.
In medium bowl, mix turkey, garlic, onion, parsley, seasoned salt, 1 teaspoon pepper, 1/4 teaspoon salt and 1 teaspoon of the oil. Shape mixture into 12 patties, about 3 inches in diameter. Place one piece of cheese on each of 6 patties; top with remaining patties. Pinch edges to seal well.
In 12-inch nonstick skillet, heat remaining 2 teaspoons oil over medium heat. Add patties; cook 5 minutes on each side. Increase heat to medium-high; cook 3 minutes each side or until burgers have dark brown, caramelized appearance and thermometer inserted in center of turkey (not cheese) reads 165 °F.
Cut buns horizontally in half. Place 1 tablespoon yogurt sauce on bottom of each bun; top with lettuce leaf, burger and top of bun. Secure each sandwich with toothpick; serve with remaining sauce. If desired, serve with frozen green beans & almonds.