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with Cucumber Dill Sauce

  • Active Time : 45 Minutes
  • Total Time : 45 Minutes
  • Serves : 6


  • 1/2 cup nonfat plain Greek yogurt divided
  • 3 tablespoons Wild Harvest Organic Low Fat Sour Cream
  • 1/4 cup finely diced peeled and seeded cucumber
  • 1/2 cup reduced fat feta cheese crumbles divided
  • 3 teaspoons chopped Wild Harvest Organic Fresh Baby Dill divided
  • 1 1/2 teaspoons minced garlic divided
  • 2 pounds lean ground turkey
  • 1/2 cup finely minced fresh mushrooms
  • 1/2 cup finely chopped Wild Harvest Organic Baby Spinach
  • 1 Wild Harvest Organic Large Brown Egg
  • 1/4 teaspoon Wild Harvest Organic Ground Cayenne Pepper
  • 12 silver dollar buns sliced, toasted
  • - lettuce, tomato, onions


In medium bowl, combine 6 tablespoons yogurt, sour cream, cucumbers, 2 tablespoons feta, 1 teaspoon dill, and ½ teaspoon garlic; salt and pepper to taste. Set aside.

In large bowl, combine ground turkey, mushrooms, spinach, egg, remaining 2 tablespoons yogurt, 6 tablespoons feta, 2 teaspoons dill and 1 teaspoon garlic; salt and pepper to taste. Gently mix until just combined. Form into 12 patties.

Spray a large skillet with cooking spray. Place over medium-high heat; when hot add patties, in batches if needed. Cook, turning once, until internal temperature reaches 170°F on an instant read thermometer (about 8 minutes).

Spread buns with Cucumber Dill Sauce. Top with lettuce, tomatoes, onions and turkey burgers.

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