Zucchini is the secret to these extra moist Mediterranean inspired burgers. Serve with lemon wedges alongside.
1 lb lean ground turkey
1 cup packed grated zucchini, squeezed very dry
1/4 cup chopped fresh cilantro leaves, divided
3 tbsp fresh lemon juice, divided
3 cloves garlic, minced divided
2 green onions, thinly sliced
2 tsp ground cumin, divided
2 tsp fresh ground black pepper divided
1/4 tsp sea salt, plus additional to taste
1/4 cup plain Greek yogurt
2 tbsp tahini paste
2 plum tomatoes, seeded and diced
1 cup diced English cucumber
1/4 cup diced red onion
2 tbsp chopped fresh mint leaves
High heat cooking oil such as sunflower, safflower or grape seed oil
Olive oil cooking spray
2 6 inch whole grain pita, halved
1/2 cup crumbled feta cheese (optional)
In a large bowl, combine turkey, zucchini, 2 tbsp cilantro, 1 tbsp lemon juice 2 cloves of garlic, green onions, 1 1/2 tsp cumin, 1/4 tsp pepper and 1/4 tsp salt. Form into 8 1/2 thick patties, then transfer to a large parchment lined baking sheet. Cover and refrigerate for at least 1 hour or over night.
Prepare tahini sauce; in a small bowl, combine yogurt, 1 tbsp lemon juice, remaining 1/2 tsp cumin and 1 clove garlic until smooth adding up to 3 tbsp water to reach desired consistency. Cover and refrigerate.
Prepare salsa; in a medium bowl, combine tomatoes, cucumber, red onion, mint remaining 2 tbsp cilantro, 1 tbsp lemon juice and 1/4 tsp pepper. Season with additional salt. Cover and refrigerate.
Heat an outdoor grill to medium high and light oil grate with cooking oil. A non stick grill pan will work here too. Mist patties with cooking spray and grill for 8 to 10 minutes, turning once, until golden brown, no pink remains inside and an instant read thermometer registers 165 F when inserted in center.
Divide tahini sauce between pita halves, Place 2 patties into each pocket and divide salsa among burgers. Top with feta.