Black Olive and Feta Turkey Burgers - Slender Kitchen
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Black Olive and Feta Turkey Burgers

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180
Calories 
4g
Carbs 
4g
Fat 
32g
Protein 
3
Weight Watchers® SmartPoints™
(4 PointsPlus®)

Recipes Content

Recipe

This turkey burger is seriously delicious. It turned out better than I ever expected. It is moist, packed with flavor, and comes in at under 200 calories. I think the magic happens when you add the feta and black olives, which keep the turkey from drying out like it traditionally does in a turkey burger. Served up with this simple yogurt feta sauce and it is one delicious and easy dinner. You can add cucumber to the yogurt sauce to make a feta tzatziki or leave it out all together. Layer in a toasted bun, wrap it up in lettuce, or serve it with a big salad.

Prep Time

Black Olive and Feta Turkey Burgers

50
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 lb. 99% lean ground turkey
  • 1/4 cup red onion, minced
  • 1/4 cup black olives, chopped
  • 2 U garlic cloves, minced, divided
  • 1.5 oz. reduced fat feta cheese, divided
  • 2 tsp. dried dill, divided
  • 1/2 tsp. black pepper
  • 1/4 tsp. salt
  • 1/2 cup nonfat plain Greek yogurt
  • 1 tsp. lemon juice

Nutritional Facts

Serving Size: 
1 patty
Amount Per Serving
Calories 180
Calories from Fat 38
% Daily Value *
Total Fat 4g
7%
Saturated Fat 1g
7%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 66mg
22%
Sodium 402mg
17%
Total Carbohydrate 4g
1%
Dietary Fiber 1g
3%
Sugars 2g
Protein 32g

Directions

  1. Using your hands, gently mix together the turkey, red onion, olives, 1 garlic clove, 4 tbsp. feta cheese, 1 tsp. dried dill, ½ tsp. black pepper, and ¼ tsp. salt. Divide into patties.
  2. In another bowl, combine the yogurt, 2 tbsp. feta cheese, 1 tsp. dill, 1 garlic clove, and lemon juice to make the sauce. Taste and season with salt and pepper.
  3. Heat a grill, grill pan, or skillet over medium high heat. Cook the burgers for about 5 minutes per side or until completely cooked.
  4. Serve with 2 tbsp. yogurt feta sauce.
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