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Bake-Off® Contest 44, 2010
Murphy, Texas

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.

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  • prep time 35 min
  • total time 35 min
  • ingredients 17
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 Meanwhile, in small bowl, mix yogurt, cucumber, dill weed, lemon juice and dash of salt and pepper; refrigerate.
  • 3 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.
  • 4 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.
  • 5 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 Green Giant® frozen green beans & almonds, prepared as directed on the box.
  • 1 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.
  • 2 Meanwhile, in small bowl, mix yogurt, cucumber, dill weed, lemon juice and dash of salt and pepper; refrigerate.
  • 3 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.
  • 4 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.
  • 5 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 Green Giant® frozen green beans & almonds, prepared as directed on the box.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
1090mg
1090%;
Total Carbohydrate
32g
32%
(Dietary Fiber
0g
0%
  Sugars
9g
9%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
4%;
Calcium
20%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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