- 1 pound ground wild turkey meat (about 2 turkey legs)
- 1/4 cup chopped onion
- 1/2 cup crumbled feta cheese
- 1/8 teaspoon ground pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/2 cucumber, partially peeled and sliced
- 3/4 teaspoon salt, divided
- 3 cloves garlic
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon white pepper
- 1/4 cup fresh dill
- 1-1/2 cups plain yogurt
- Tzatziki SaucePlace sliced cucumber in a food processor with 1/4 teaspoon salt. Process until finely chopped.
- Wrap processed cucumber in a dish towel or cheesecloth and squeeze to remove water. If quite watery, let stand for 1 hour and then squeeze dry.
- Return cucumber to food processor and add remaining ingredients, including remaining 1/2 teaspoon salt. Process tzatziki until well-mixed.
- BurgersCombine burger ingredients in a large mixing bowl. Shape meat into patties.
- Cook patties in a cast-iron grill pan until internal temperature reaches 165 F — about 4 to 5 minutes per side.
- Serve on sourdough buns with toppings.
Grind wild turkey thighs to make this turkey patty recipe. Serve your Mediterranean turkey burger on a sourdough bun and topped with homemade tzatziki sauce.
We’ve prepared turkey legs in all manner of ways in soups and stews, but this is by far our favorite recipe for these appendages. We serve our Greek wild turkey burgers on sourdough burger buns with toppings such as spinach, tomato slices, onion slices, thin cucumber slices, and tzatziki sauce.
Cast Iron Turkey Recipes
Want a tender turkey? Cook it in cast iron! Make the most of turkey season with these recipes for juicy, flavorful meat every meal.
- Marinated Turkey Breast Cutlets
- Wild Turkey Breast Scaloppini
- Dijon Turkey Breast
- Wild Turkey Breast Stew
Bruce and Elaine Ingram live in Troutville, Virginia. They’re the authors of Living the Locavore Lifestyle. For more information on this book and others they’ve written, email them at BruceIngramOutdoors@Gmail.com.