1hr 22min prep: 46min cook: 36min
- Orzo Salad with Three Peppers and Olives
- Turkey Burgers with Lemon-Dill Yogurt
- Cucumber, Tomato and Feta Salad with Oregano Vinaigrette
Zesty flavors of lemon, dill, oregano and feta cheese add zip to the standard burger dinner and healthy twists, such as ground turkey breast and bulgur wheat make it healthful too!Notes:
- The orzo salad recipe is written as vegan, but feel free to add some crumbled feta or goat cheese for extra zing.
- The yogurt sauce can be made the day before and refrigerated. You can also patty the burgers in advance. Just be sure to bring them to room temperature before cooking.
- Don’t stress too much about the knife skills. Just make easy-to-eat, small bite-sized pieces, and let the flavors do the rest of the work.
Ingredients
Produce
- Baby Spinach — 1⁄2 Cup
- Cherry Tomatoes — 8 Ounces
- English Cucumber — 1
- Fresh Dill — 1 Tablespoon
- Fresh Lemon Juice — 5 1⁄2 Tablespoons
- Fresh Oregano — 1 Tablespoon
- Fresh Parsley — 4 Tablespoons
- Garlic — 3 Cloves
- Green Bell Pepper — 1⁄2 Cup
- Heirloom Tomato — 4 Slices
- Red Bell Pepper — 1⁄2 Cup
- Red Onion — 1⁄2 Cup
- Yellow Bell Pepper — 1⁄2 Cup
Meat & Seafood
- Ground Turkey — 20 Ounces
Cheese & Lunchmeat
- Feta Cheese — 8 Ounces
Dairy & Eggs
- Greek Yogurt — 6 Ounces
Bread & Bakery
- Hamburger Buns — 4
Dry Goods & Packaged Goods
- Orzo — 1⁄2 Pound
Canned Goods, Soups & Mixes
- Kalamata Olives, Pitted — 1⁄3 Cup
Spice & Baking
- Black Pepper
- Cumin — 1 Teaspoon
- Kosher Salt
Condiments, Oils & Dressings
- Dijon Mustard — 1 Teaspoon
- Extra Virgin Olive Oil — 6 Tablespoons
- White Wine Vinegar — 1 Tablespoon
Equipment
Appliances
- Stove Top — 2
Cooking Equipment
- Chef’s Knife
- Cutting Board
- Fine Mesh Strainer
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Large — 2
- Mixing Bowl, Medium
- Mixing Bowl, Small — 4
- Pot, Large (4-6 QT)
- Saute Pan, Large (12″ or Larger)
- Saute Pan, Medium (10″-12″)
- Serrated Knife
- Spatula
- Whisk
Prep Steps
- [ Orzo Salad with Three Peppers and Olives ] Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic.
- [ Orzo Salad with Three Peppers and Olives ] Cut both ends off each pepper. Cut in half down the middle and remove the core and seeds. Chop the peppers into 1/4 inch dice to measure the indicated amount. Place in a small mixing bowl.
- [ Orzo Salad with Three Peppers and Olives ] Trim parsley leaves from the stems and finely chop to measure the indicated amount. Place in a medium mixing bowl.
- [ Orzo Salad with Three Peppers and Olives ] Measure out the pitted kalamata olives. Transfer to the cutting board and roughly chop. Add to the parsley.
- [ Turkey Burgers with Lemon-Dill Yogurt ] Squeeze the fresh lemon juice into a small bowl to measure the indicated amount.
- [ Turkey Burgers with Lemon-Dill Yogurt ] Add Greek yogurt to the bowl of lemon juice.
- [ Turkey Burgers with Lemon-Dill Yogurt ] Pick dill leaves off the stems and finely chop to measure the indicated amount. Add to the yogurt and stir to combine. Season with salt and pepper to taste, then cover and refrigerate.
- [ Turkey Burgers with Lemon-Dill Yogurt ] Use a serrated knife to cut the tomato into 1/4 inch thick slices.
- [ Turkey Burgers with Lemon-Dill Yogurt ] Trim parsley leaves from the stems and finely chop to measure the indicated amount. Place in a large mixing bowl.
- [ Turkey Burgers with Lemon-Dill Yogurt ] Finely chop a red onion to measure the indicated amount. Add to the chopped parsley.
- [ Turkey Burgers with Lemon-Dill Yogurt ] Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then add to the parsley and red onion.
- [ Turkey Burgers with Lemon-Dill Yogurt ] Use the serrated knife to split the hamburger buns in half horizontally.
- [ Cucumber, Tomato and Feta Salad with Oregano Vinaigrette ] Squeeze the fresh lemon juice into a small bowl to measure the indicated amount.
- [ Cucumber, Tomato and Feta Salad with Oregano Vinaigrette ] Pick oregano leaves off the stems and finely chop to measure the indicated amount. Add to the lemon juice.
- [ Cucumber, Tomato and Feta Salad with Oregano Vinaigrette ] Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then add to the lemon juice.
- [ Cucumber, Tomato and Feta Salad with Oregano Vinaigrette ] Add Dijon mustard and white wine vinegar to the lemon juice. Whisk to combine.
- [ Cucumber, Tomato and Feta Salad with Oregano Vinaigrette ] Slowly drizzle the olive oil into the vinegar and lemon juice mixture, while whisking continuously, to create an oregano vinaigrette. Season with salt and pepper to taste.
- [ Cucumber, Tomato and Feta Salad with Oregano Vinaigrette ] Cut the English cucumber into 1/2 inch dice and place in a large mixing bowl.
- [ Cucumber, Tomato and Feta Salad with Oregano Vinaigrette ] Cut the cherry tomatoes in half and add to the cucumber.
- [ Cucumber, Tomato and Feta Salad with Oregano Vinaigrette ] Cut a red onion into 1/4 inch dice to measure the indicated amount. Add to the cucumber.
- [ Cucumber, Tomato and Feta Salad with Oregano Vinaigrette ] Cut the feta into 1/2 inch cubes. Add to the cucumber.
Cook Steps
- [ Orzo Salad with Three Peppers and Olives ] Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.
- [ Orzo Salad with Three Peppers and Olives ] Heat a medium saute pan over medium heat. Add olive oil and warm.
- [ Orzo Salad with Three Peppers and Olives ] Once oil is warm, add the minced garlic. Saute quickly, just to soften, but do not brown. Add all the peppers and season with salt and pepper. Cook until peppers are softened, about 5-8 minutes. Once cooked, transfer to the bowl of parsley and olives.
- [ Orzo Salad with Three Peppers and Olives ] Once water is boiling, add 1 tablespoon of salt and stir in the orzo. Cook until tender but with a slight bite, about [9-10 minutes].
- [ Turkey Burgers with Lemon-Dill Yogurt ] Place the ground turkey in the bowl of red onion, parsley and garlic. Add the ground cumin and season with salt and pepper. Use hands to combine thoroughly.
- [ Turkey Burgers with Lemon-Dill Yogurt ] Divide the mixture into equal portions, about 5-6 ounces per burger. Shape into flat, round patties. Press them a little thinner in the center to prevent them from seizing into a ball when they cook.
- [ Turkey Burgers with Lemon-Dill Yogurt ] Heat a large saute pan over medium-high heat. Add olive oil and warm.
- [ Turkey Burgers with Lemon-Dill Yogurt ] Once oil is hot, add the turkey patties. Oil should sizzle when you add the burgers. Cook until they are nicely caramelized on the first side, about 5-6 minutes. Flip and continue cooking until cooked through, approximately 5-7 more minutes.
- [ Orzo Salad with Three Peppers and Olives ] Place orzo back in the pot and set back on the stove over low heat. Stir continuously for about 2 minutes until the extra moisture is cooked out.
- [ Orzo Salad with Three Peppers and Olives ] Stir in the remaining olive oil, fresh lemon juice, cooked peppers, parsley and kalamata olives. Season with salt and pepper to taste. Remove pot from heat.
- [ Turkey Burgers with Lemon-Dill Yogurt ] Spread some of the yogurt mixture on both sides of each bun. Place a patty on each bottom bun followed by a slice of tomato and some spinach leaves. Finish with the top bun.
- [ Cucumber, Tomato and Feta Salad with Oregano Vinaigrette ] Drizzle the oregano vinaigrette over the cucumber and tomato mixture. Season with salt and pepper to taste. Gently toss to combine all ingredients.
- [ Orzo Salad with Three Peppers and Olives ] Transfer orzo to a serving bowl or dinner plates. Ready to eat!
- [ Cucumber, Tomato and Feta Salad with Oregano Vinaigrette ] Transfer the cucumber, tomato and feta salad to a serving bowl or dinner plates. Ready to eat!
- [ Turkey Burgers with Lemon-Dill Yogurt ] Transfer one burger to each dinner plate and serve warm!