So here goes...
Start by chopping up some red onion and garlic and get that sauteing in a pan. Once they become really fragrant, and the onions are translucent, set them aside to cool.
For the spinach component, I take the easy route and just use frozen chopped spinach. Once its defrosted, you'll want to wring out all the water so your burgers don't become soggy. Just like I did with the kohlrabi the other night, you'll want to put the spinach into a dish towel, and just wring it out.
Once you've gotten as much water out of the spinach as you can, toss it in the bowl with your ground turkey. Then you add in some feta crumbles, and the spices. This time we went with salt, pepper, oregano, parsley, a little rosemary, and some dill. Now its time to get down and dirty and mix everything together so all the ingredients are evenly distributed. Then you're ready to make your patties and cook 'em up!
My mini food processor was the perfect size for the amount of yogurt we had left. We just used non-fat plain yogurt on hand, but I prefer to make it with Greek yogurt. It just adds an extra bit of tang, and its a little thicker than plain yogurt. Regardless, either will work just fine. So into your food processor, toss the yogurt, some garlic, the cucumber, fresh dill, a splash of lemon juice, and some salt and pepper. Puree it all together until the garlic and cucumber are finely chopped. And there you have it. Piece of cake!
Sometimes when I make these burgers, I like to make a little salad to top the burgers. This usually consists of sliced tomatoes, pepperoncini, red onion, and some arugula, dressed lightly with olive oil and red wine vinegar. The only thing I had on hand this time were the pepperoncini, so I just sliced up a few for a little added spice.
And because you have to have fries with your burgers (I'm pretty sure there's a rule written somewhere to that effect), we made some sweet potato fries as our side. And we had plenty of extra tzatziki leftover for dipping!