- 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:
- Place the grated cucumber into a small bowl and sprinkle with teaspoon of salt. Set salted cucumbers aside for about 10 minutes.
- Combine the Greek yogurt, remaining salt, black pepper, lemon, and dill, mixing well.
- 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.
- Add the drained cucumbers to the bowl and stir well to combine.
Make the burgers:
- 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.
- 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.
- 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!)
- Heat a griddle, skillet, or frying pan to medium or medium-high heat. Add and spread around remaining oil.
- Cook patties for about 5 minutes each side, flipping to ensure that the internal temperature reads 165⁰ F.
- Serve in a pita pocket quarter topped with a dollop of tzatziki and a blistered red pepper. Enjoy!