Vetri Cooking Lab

Greek Turkey Burgers with Tzatziki


  • 4 teaspoons oil, divided
  • 8 ounces mushrooms, diced small
  • 1/2 red onion, diced small
  • 2 cloves garlic, minced
  • 1 pound ground turkey
  • 1 small zucchini (about 4 ounces), unpeeled, diced small
  • 1/2 teaspoon oregano
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 3 whole wheat pita pockets, cut into quarters
  • 1 cucumber, peeled, seeds removed, and diced small or grated
  • 8 ounces non-fat or low-fat plain Greek yogurt
  • Juice of half a lemon, or more, to taste
  • 3 teaspoons dried dill or ⅛ cup fresh dill, chopped
  • Salt and black pepper


Make the tzatziki:

  1. Place the grated cucumber into a small bowl and sprinkle with teaspoon of salt. Set salted cucumbers aside for about 10 minutes.
  2. Combine the Greek yogurt, remaining salt, black pepper, lemon, and dill, mixing well.
  3. After 10 minutes of salt on the cucumbers, squeeze the cucumber with your hands and drain to remove as much liquid as possible. Discard the excess liquid.
  4. Add the drained cucumbers to the bowl and stir well to combine.

Make the burgers:

  1. In a skillet or frying pan, heat 2 teaspoons of olive oil over medium heat. Add mushrooms, onion, and garlic and sauté for about 5 minutes or until mushrooms have released a little liquid and the mixture is aromatic. Remove from heat and cool.
  2. Once mushroom mixture is cooled to about room temperature, use gloved hands to combine mushroom mixture, turkey, zucchini, oregano, salt, Worcestershire sauce, and Dijon mustard in a large bowl.
  3. Measure out about 1/4-cup scoops and form into patties that are about 3/4-inch thick. (Be aware of cross-contamination and be sure to wash all hands, bowls, and anything that comes into contact with raw turkey with hot water!)
  4. Heat a griddle, skillet, or frying pan to medium or medium-high heat. Add and spread around remaining oil.
  5. Cook patties for about 5 minutes each side, flipping to ensure that the internal temperature reads 165⁰ F.
  6. Serve in a pita pocket quarter topped with a dollop of tzatziki and a blistered red pepper. Enjoy!


Follow us on social media for recipes, resources and the latest VCP news!

Follow us on Instagram