Cooking Ground Meat:
Ground beef, veal, lamb and pork should be cooked to an internal temperature of 160°F, while ground chicken and turkey should be cooked to an internal temperature of 165 degrees. For accurate results, use a digital instant-read food thermometer, inserting tip 1/2 inch into center of meat. If the meat piece is too thin to check from the top, insert thermometer sideways into the piece of meat.
Substitute your favorite salad greens for the spinach.
If this recipe makes more than what you need, you can freeze part of the turkey mixture for up to 1 month. Thaw in refrigerator before using as directed. You can then shape the turkey mixture into patties as directed, or instead shape it into meatballs or a meatloaf and bake at 350ºF until done.
- 1 Pound ground turkey
- 2 Tablespoons drained and chopped oil-packed sun-dried tomatoes
- 1 Tablespoon chopped fresh parsley
- 2 Teaspoons minced garlic
- 1/2 Cup plus 3 tablespoons ATHENOS Traditional Crumbled Feta Cheese, divided
- 1/4 Cup plus 2 tablespoons tzatziki
- 12 slider buns
- 1 Cup tightly packed baby spinach leaves
- 1/4 Cup small roasted red pepper strips
Heat oven to 450 degrees.
Mix turkey, tomatoes, parsley, garlic and 1/2 cup cheese just until blended; shape into 12 (1/2-inch thick) patties. Place on baking sheet sprayed with cooking spray.
Bake 8 to 10 min. or until done (165 degrees). Meanwhile, combine remaining cheese and tzatziki; spread onto cut sides of buns.
Fill buns with burgers, spinach and peppers.