Mediterranean Turkey Burger

-1 lb of Ground Turkey Meat
-1/2 of a cucumber
-1 lemon
-1 minced garlic cloves
-Fage Greek Yogurt
Bread Crumbs- any flavor will do, but because this is more of a greek dish I wouldn’t use an Italian seasoned bread crumb.
-1/4 cup of feta cheese
-Hamberger Buns
-Frozen White Corn
-1 Yukon Potato
-A sprinkle of arugula
-A few olives and a few cooked antipasto artichoke hearts.

For Burger:
1. Put 1 lb of Ground Turkey meat in a bowl (this meat can be substituted ground chicken, ground lamb or even beef—I chose turkey because my mom has been using it for years, its leaner and its just a healthier food choice)

2. Add 1 egg, 1 cup of bread crumbs, 1 small container of feta cheese, 2 dashes of minced dry onions and a splash of dill.

3. Mix with your hands. This is where it gets a bit messy but you need to knead the meat and the ingredients together in order for it all to be mixed properly. (make sure to wash your hands prior, we are all adults here, lets keep it clean and hygienic)

4. Take the meat and make them into small patties. 
5. Heat a sauté pan up with some olive oil. Place the small burgers on the stovetop and cook for about 3 min on each side to brown the sides. 
6. Then remove burgers from stove top and put on a cooking backing sheet and bake on 350 degrees for about 5 to 7 minutes to cook the rest of the burger all the way through. 
7. For bun, either toast in a toaster oven or a broiler until slightly brown.

For Tzatziki sauce:

1. Take 1 container of plain greek yogurt (I used Fage Total 0%– the plainer the better) and place in bowl

2. Peel a cucumber and mince into small pieces (see picture) – add to bowl

3. Add 1 teaspoon of dill, 2 minced cloves of garlic, salt and pepper

4. Cut a half of a lemon and squeeze into bowl.

5. Mix and taste, if you feel like it needs more salt or pepper or even some more dill, this is where your taste buds come in and you can edit accordingly.

For Baked Potato and Corn:
1. Poke holes in the entire potato with a fork and put in microwave for about 5 minutes depending on the size of the potato. Then add a little butter for flavor.
2. For the corn- I used frozen corn just because its faster. Put frozen corn in a bowl, add a splash of water and heat up for 4 minutes.

For the toppings of the burger:
1. Add some arugula to the bun. 
2. Then chop about 4 pitted olives and 2 cooked antipasto artichoke hearts and place ontop of the burger. 
3. Finish burger off with some Tzatziki sauce.