Greek cuisine is probably my favorite cuisine other than Mexican Cuisine. Greek flavors are so robust and fresh. When I think of Greek food I always think of spring and summer. Fresh ingredients combined in a simple way, but carry a huge flavor profile.
I made a list of every “greek style” ingredient I could imagine and tried to create the perfect greek turkey burger.
Living low carb has become my way of life, but sometimes you have to be creative in order to recreate dishes that you once ate on a regular basis to make them low carb friendly. For instance, when grilling most of the time some form of panko or bread crumbs are added to your meat mixture as a binder to keep the burger together. Since I do not eat any sort of bread I had to figure out what would work in its place. Cream Cheese is very common on low carb cooking. I started to wonder if you could use it in place of bread crumbs. Let the experimenting begin!
Luckily the cream cheese worked perfectly as a binder for my burgers. I used a George Foreman Grille since I currently live in an area that does not allow outdoor grilling. I have not tested these on a normal gas or charcoal grille.
- 1 pound ground turkey (or any ground meat you prefer)
- 1 handful fresh spinach
- 2 artichoke hearts, chopped
- 1 roasted red bell pepper, chopped
- 1/3 cup ground flax seed
- 8 ounces cream cheese, room temperature
- 2 ounces feta cheese, crumbled
Spices and Seasonings:
- 1/2 tablepoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground dill weed
- 1/2 tablespoon red pepper flakes
- 1 tablespoon parsley
- salt and pepper
Prep Time: 10 minutes ◊ Cook Time: 8 Minutes ◊ Serves: 6
In a large mixing bowl add all of your ingredients and combine. Do not overwork your mixture. Only mix until all the ingredients appear equally distributed.
Form mixture into patties. Place patties on greased George Foreman Grill. Close grill and cook for 4 minutes depending on the thickness of your burgers.
Carefully remove from grill and serve! I chose to serve mine with a grilled portobello mushroom as my bun with a handful of fresh spinach and homemade mayonnaise.
I absolutely love the way these burgers turned out. The cream cheese created the perfect binder. They were moist and held together beautifully.