Ingredients:

  • 680 g (1.5 lb) ground turkey (lean)
  • 50 g (1/2 cup) panko breadcrumbs
  • 1 large egg, beaten
  • 6 g (2 cloves) garlic, minced
  • 5 g (1 tsp) salt
  • 3 g (1/2 tsp) black pepper
  • 15 ml (1 tbsp) olive oil, for searing
  • 120 g (1/2 cup) Greek yogurt, plain
  • 15 ml (1 tbsp) lemon juice, freshly squeezed
  • 5 g (1 tsp) lemon zest
  • 15 g (1 tbsp) fresh parsley, finely chopped
  • 3 g (1 clove) garlic, grated
  • 1.5 g (1/4 tsp) salt

Instructions:

  1. In a medium bowl, combine the ground turkey, panko, beaten egg, minced garlic, salt, and pepper. Mix gently with your hands or a fork until just combined. Do not overwork the meat.
  2. Shape the mixture into 6 patties, about 3/4 inch (2 cm) thick.
  3. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
  4. Add the patties and cook 5 to 6 minutes per side, until a deep mahogany crust forms and the internal temperature reaches 165°F (74°C). Do not press down on the patties.
  5. Remove from heat and rest the patties for 3 minutes while you make the sauce.
  6. In a small bowl, combine the Greek yogurt, lemon juice, lemon zest, chopped parsley, grated garlic, and salt. Whisk until smooth and velvety.
  7. Swirl the yogurt sauce over the hot patties and serve immediately.