Herby Turkey Burgers with Za’atar Cucumber Salad, Tzatziki & Buttery Rice
Moist, golden turkey burgers with Mediterranean herbs, paired with a zesty Za’atar cucumber salad, creamy tzatziki, and richly aromatic butter rice. A vibrant, flavorful dish combining Italian and Middle Eastern influences for a balanced, satisfying meal.
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop & Simmering
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
For the Turkey Burgers:
1½ lbs ground turkey breast
½ cup breadcrumbs
¼ cup milk (for panade)
1½ tbsp olive oil
2 garlic cloves, minced
1½ tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1½ tsp dried oregano
1½ tsp salt
1 tsp black pepper
For the Za’atar Cucumber Salad:
3 cucumbers, thinly sliced
3 tbsp chopped fresh dill
2 tbsp Za’atar seasoning
1 tbsp lemon juice
1 clove garlic, grated
¼ cup extra virgin olive oil
For the Tzatziki:
2 cups Greek yogurt (non-dairy optional)
1 English cucumber, grated and drained
1 clove garlic, minced
1½ tbsp fresh lemon juice
¼ cup chopped fresh mint
1 tbsp chopped fresh dill
For the Buttery Rice:
2 cups basmati rice
4 tbsp unsalted butter
2 tbsp dried thyme
1½ tsp salt
1 tsp vinegar (white or rice)
Instructions
Herby Turkey Burgers:
1. In a food processor, combine ground turkey, breadcrumbs, olive oil, minced garlic, parsley, basil, oregano, salt, and pepper. Pulse until just mixed—do not over-process.
2. Form into 8 even patties.
3. Heat a skillet over medium-high heat and cook patties 6–7 minutes per side, until browned and cooked through (165°F internal temperature).
Za’atar Cucumber Salad:
1. In a large bowl, toss sliced cucumbers with dill, Za’atar seasoning, lemon juice, and grated garlic. Drizzle with olive oil and serve.
Tzatziki:
1. In a bowl, mix Greek yogurt, drained grated cucumber, lemon juice, mint, and dill until well blended. Refrigerate for 30 minutes before serving.
Buttery Rice:
1. In a pot, heat butter until foamy. Add rice, thyme, and salt. Stir for 2 minutes, then add 4 cups water, vinegar, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer 15–18 minutes until tender and aromatic.
Notes
For best results, use fresh herbs in the burgers and let the mixture rest in the fridge for 20 minutes before forming patties.
To prevent cucumber browning in the Za’atar salad, add lemon juice to the bowl before tossing ingredients.
Replace Greek yogurt in tzatziki with vegan or halal-certified yogurt as desired.
If no grater is available, use a mandoline or julienne peeler for cucumber salad.