I found this recipe in the April 2018 issue of Cooking Light. I could see this becoming a staple over the summer.
1lb. 93% lean ground turkey
1/4 C. canola mayonnaise
2 tsp. dried oregano
1 tsp. ground cumin
1/4 tsp. kosher salt
1/4 tsp. black pepper, divided
Cooking spray
1/3 C. plain whole milk Greek yogurt
1/3 C. chopped kalamata olives
1 tbsp. fresh lemon juice
4 whole wheat hamburger buns
2 C. arugula
1/2 C. sliced cucumber
1/2 C. thinly sliced red onion
Using clean hands, combine turkey, mayonnaise, oregano, cumin, salt, and 1/4 tsp. pepper. Shape mixture into 4 equal patties.
Heat a large cast iron skillet or grill pan over high heat. Lightly coat skillet with cooking spray, and add turkey patties. Cook until a meat thermometer inserted in thickest portion registers 165 degrees, 4 to 5 minutes per side.
Stir together yogurt, olives, lemon juice, and remaining pepper in a small bowl. Spread yogurt mixture evenly on cut sides of hamburger buns. Divide arugula evenly among bottom halves of buns; topped evenly with cooked patties, cucumber, and red onion. Cover with top halves of buns and serve.
Per burger: 375 calories, 17g. fat, 28g. carbs, 29g. protein, 699mg. sodium,
