Greek Turkey Burgers with Dill-Garlic Aioli

I wanted a Mediterranean take on turkey burgers and adapted a Greek-style version with a bright dill-garlic mayonnaise. The mix of roasted red pepper, crumbled feta, and chopped kalamata olives folded into the turkey gives the patties a wonderful, savory tang. The dill garlic mayo brings fresh herb and citrus notes that lift the whole sandwich. My family loved these — my daughter and husband were fans, and even my son enjoyed the burger itself (he skipped a bit of the mayo). I served them with Greek-style orzo, baked sweet potato chips and fresh cherries for a full, colorful meal.

Greek Turkey Burgers with a Dill Garlic Mayonnaise

Garlic Dill Mayonnaise:

• ⅓ cup mayonnaise
• 2 tbsp fresh dill, minced
• Zest and juice from ½ a lemon
• 1–2 cloves garlic, minced
• Sea salt and freshly cracked pepper, to taste

Burgers:

• 1 lb ground turkey
• 2 tbsp roasted red pepper, finely diced
• 2 tbsp kalamata olives, finely diced
• 2 tbsp yellow onion, finely diced
• 2 tbsp fresh parsley, minced
• 2 tbsp feta cheese, crumbled
• 1 clove garlic, minced
• ½ tsp dried oregano
• ½ tsp dried basil
• Pinch of crushed red pepper flakes
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp olive oil

Other Ingredients:

• Burger buns, toasted
• Lettuce
• Tomato slices
• Onion slices

How to Make Greek Turkey Burgers with a Dill Garlic Mayonnaise

Start by making the dill garlic mayonnaise. In a small bowl, combine the mayonnaise, minced dill, lemon zest and juice, and minced garlic. Season with sea salt and freshly cracked pepper to taste, stir until smooth, then refrigerate while you prepare the burgers so the flavors meld.

In a medium bowl, gently mix the ground turkey with the roasted red pepper, chopped kalamata olives, diced onion, minced parsley, crumbled feta, minced garlic, dried oregano, dried basil, crushed red pepper flakes, and salt and pepper. Use your hands to combine the ingredients without overworking the meat so the patties stay tender.

Divide the mixture and form into 4–5 even patties. Press a shallow dimple in the center of each patty to help them cook evenly.

Heat a large skillet—cast iron works especially well—over medium-high heat and add the olive oil. Once the pan is hot, add the turkey patties and cook without moving for 6–8 minutes, until the bottoms are nicely browned. Flip and cook another 4–5 minutes, or until the internal temperature reaches 165°F (74°C) and the patties are cooked through.

Toast the buns if you like. To assemble, spread a generous layer of the dill garlic mayonnaise on the bottom bun, add lettuce, then the turkey patty. Add another small spoonful of mayo if desired, top with a thick tomato slice and onion, then crown with the top bun.

Serve immediately while warm, and enjoy the bright, Mediterranean flavors.